The best thing about these cupcakes is that they use fresh strawberries – no artificial flavors here! Because what’s strawberry shortcake without… well… real strawberries?
To make sure all the flavor from the strawberries was utilized, I pureed the strawberries. I always use this small and handy manual food processor whenever I have little jobs like this one. You cold also use a blender or a large food processor.
These cupcakes are bursting with strawberry flavor! If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.
Trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box.
Fresh Strawberry Cupcakes
Ingredients:
For the cupcakes:
1 cup whole fresh strawberries
11/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup milk (whole, skim, almond, and coconut are fine.)
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 large egg at room temperature
2 large egg whites at room temperature
For the frosting:
1 cup whole fresh strawberries
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
4-5 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
Directions:
For the Cupcakes:
Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
Sift together flour, baking powder and salt. Set aside.
Pulse 1 cup strawberries in a small food processor until puréed. 1 cup of strawberries will yield about 2/3 cup of purée. Add a few more strawberries, if necessary, or save extra purée for frosting.
In a small bowl, mix together milk, vanilla, and 2/3 cup strawberry purée; set aside.
Cream butter on medium-high speed of mixer until light and fluffy. Gradually add granulated sugar and continue to beat until well-combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
Add half flour mixture, slowly, with mixer on low; mix until just blended. Add milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula, as necessary, until just blended.
Scoop batter evenly among prepared muffin cups, filling up 2/3 to 3/4 the way full. Bake for 22 to 25 minutes, be sure to test using a toothpick to make sure they are completely done in the center. Transfer muffin pan to a wire rack and let cupcakes cool completely in pan before icing.
For the Frosting:
Purée strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add sifted powdered sugar; beat until well combined. Add vanilla and 1/4 cup strawberry purée, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
source:http://www.layersofhappiness.com/fresh-strawberry-cupcakes/
To make sure all the flavor from the strawberries was utilized, I pureed the strawberries. I always use this small and handy manual food processor whenever I have little jobs like this one. You cold also use a blender or a large food processor.
These cupcakes are bursting with strawberry flavor! If you want the strawberry cupcakes to be bright pink, just add a few drops of red food coloring until the batter reaches your pink shade of choice.
Trust me on this, fresh strawberry cupcakes taste incredibly better than artificial strawberry cupcakes from a box.
Fresh Strawberry Cupcakes
Ingredients:
For the cupcakes:
1 cup whole fresh strawberries
11/2 cups all-purpose flour, sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup milk (whole, skim, almond, and coconut are fine.)
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 large egg at room temperature
2 large egg whites at room temperature
For the frosting:
1 cup whole fresh strawberries
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
4-5 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
Directions:
For the Cupcakes:
Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.
Sift together flour, baking powder and salt. Set aside.
Pulse 1 cup strawberries in a small food processor until puréed. 1 cup of strawberries will yield about 2/3 cup of purée. Add a few more strawberries, if necessary, or save extra purée for frosting.
In a small bowl, mix together milk, vanilla, and 2/3 cup strawberry purée; set aside.
Cream butter on medium-high speed of mixer until light and fluffy. Gradually add granulated sugar and continue to beat until well-combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
Add half flour mixture, slowly, with mixer on low; mix until just blended. Add milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula, as necessary, until just blended.
Scoop batter evenly among prepared muffin cups, filling up 2/3 to 3/4 the way full. Bake for 22 to 25 minutes, be sure to test using a toothpick to make sure they are completely done in the center. Transfer muffin pan to a wire rack and let cupcakes cool completely in pan before icing.
For the Frosting:
Purée strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add sifted powdered sugar; beat until well combined. Add vanilla and 1/4 cup strawberry purée, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
source:http://www.layersofhappiness.com/fresh-strawberry-cupcakes/
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