Friday, August 12, 2016

Fresh Strawberry Cupcakes

Hello Bake Fans!

Wanted to share this great recipe for Strawberry Cupcakes. I made these today for my family and they were a big hit. Of course I held back a little of the strawberry buttercream for my niece Goldie to frost a couple cakes. When she had to go home for a bit she said "Oh but i'll miss the frosting!" My best helper for sure. We made strawberry cat ears on hers. Purrrfect for summer ;) These are super simple too!


I used a Wilton 1M tip and a XL Closed star tip for these frosts.

For the Cupcake:

1 2/3 C Flour
1 1/4 C Sugar
1/4 Tsp Baking Soda
1 Tsp Baking Powder
3/4 C Softened Butter
2 Free Range Eggs
2 Tsp Vanilla
1/4 C + 1 TBSP Milk
1/2 C Sour Cream
1 C Chopped fresh Strawberries

For the Frosting:

1 C Softened Butter
4 C Powdered Sugar
1 Tsp Vanilla Extract
1-2 Tbsp Milk/Cream
1/4 C Strawberry puree (Or Pink Food coloring)

For the Puree:
3 Tbsp Sugar
3 Tbsp Water
1 Cup Fruit

Preheat oven to 350 degrees. Whisk together sifted flour, sugar, baking soda, baking powder. Add Room temperature Butter, Eggs, Vanilla, Milk and sour cream and mix till smooth. Fold in the cup of fresh strawberries. Fill cupcake liners to just past half way and tap to release any air bubbles around the strawberries. These will bake for 18-20 minutes. When cakes come clean with cake tester they are done! I left mine in the pan for a few minutes then transferred the cupcakes to a cooling rack while I put together my buttercream.

Add the cup of completely softened butter to your mixer bowl. Whip with paddle attachment for 5 minutes until the butter is smooth and has lightened in color. I then add half of my powdered sugar, beat for another 3 minutes, add the second half and beat for another 2 minutes. Now you can add the vanilla, strawberry puree and milk as needed. If your buttercream is too thin you can add more powdered sugar and if it's too thick for you that is where the extra tablespoon of milk/cream comes in handy.

For the strawberry puree I just basically add a few tablespoons of sugar and equal parts water to a cup of fruit in a sauce pan. I boil this mixture then turn down to low and reduce. Put that through a sifter of any kind and you're done! If you enjoy the texture of fruit in your frosting you can just forego the straining and add the cooled mixture right into the buttercream. I always use this trick for coloring my buttercream naturally!

Hope you try this recipe and love it as much as I do! Would love to see your creations tagged to my baking instagram @LaurentineCakery Thanks so much for reading this far and hope you'll come back for my next post!