Our city has these quaint wonderful cupcakeries popping up this year. Cupcakes are really the latest craze. I read an article this week in the newspaper business section that while all the rest of the world economy is going to pot, cupcakeries are thriving. My daughter Tori and I have become bake-crazed since I got my KitchenAid mixer for Christmas.
Tori…A.K.A. -Ms. Hollywood. She always looks beautiful when we bake. And she buys crazy sunglasses.
I on the other hand, probably mostly look like Mrs. Doubtfire when I bake.
This weekend we made these delicious strawberry cupcakes. They have the full flavor of fresh strawberries in both the cake and the frosting. In winter months, you can use frozen strawberries so this recipe is good for all year! Yummmm…
The Ingredients of Love: fresh or frozen strawberries, flour, baking powder, salt, whole milk, vanilla extract, butter, sugar, eggs, powdered sugar
Preheat your oven to 350 degrees and line your muffin tins with 12 regular size liners.
Place about 2 cups of whole strawberries in your food processor. You will save some of this for your frosting. Pulse until pureed. I didn’t make soup with mine, just until they were tiny chunks.
Small chunks are fresh, strawberry heaven when you bite into these cupcakes.
Now in a mixing bowl, sift 1 1/2 cups flour, 1/4 t. salt, and 1 t. baking soda. Set this bowl aside.
In a small bowl, mix together 1/4 milk, 1 t. pure vanilla extract and 2/3 c. of your strawberry puree’.
In another small bowl, separate your eggs whites. I have this nifty little thing but you can use a slotted spoon if you don’t have one.
In another bowl, using an electric mixer, cream together your 1/2 c. of butter and your 1 cup of sugar.
That’s a lot of bowls isn’t it? Don’t worry, we’re not done yet…there’s MORE! Mr. Wonderful loves it when I bake. He says I use every dish and bowl in the house. I don’t think he likes to do the dishes after I bake….
You want to mix until the butter turns lighter in color a little and looks “light and fluffy”. Turn down your mixer speed to medium and slowly add the egg whites. That means add them in a little drizzle at a time.
Now add your egg yolks slowly. SLOWLY I said!
Mix until just blended, not too much.
Now, with your beater on low, slowly add half of the flour mixture. I finally figured out what those cheap-looking plastic guard attachments are good for on the KitchenAid mixers. If you don’t use them, you get a flour facial on this step.
Now add your milk/strawberry mixture and blend for about 10 seconds.
Slowly add your remaining flour mixture and scrape down the sides of your bowl once just until it’s all blended nicely.
I used an ice cream scoop to scoop my cupcake batter into my muffin liners. You want to divide the batter evenly between 12 muffin cups.
We actually doubled the recipe so we made 24. I don’t recommend this as your hips will hate you in a few days, but we did give some away!
Put your cupcakes in the center rack of the oven for about 22-25 minutes. Let your cupcakes cool and meanwhile make the frosting.
Beat together 1 stick or 1/2 c. butter, 1 block of cream cheese (8 oz.) and a pinch of salt. Beat once again, until light and fluffy.
Add 3 T. of your strawberry puree’ and your vanilla and whip together.
Add your powdered sugar about a cup at a time until thickened to desired consistency. Mine turned out a little runny so next time I’d add more.
Beat only until dense and thick, not too much air should be whipped in. Spread over cooled cupcakes.
Come to mama baby…