Thursday, August 14, 2014

Sprinkles Strawberry Cupcakes


I made these mini cupcakes recently for my granddaughter's birthday. I used my favorite cupcake recipe, and since she doesn't care for chocolate, this was perfect for her.


This recipe is from Candace Nelson of Sprinkles Cupcakes fame. I love it because both the cake and frosting are made with strawberry puree instead of strawberry jello (although I love that recipe too). It is perfectly moist and tender with a subtle strawberry flavor.


I had enough batter to make some regular cupcakes, so my husband and I got to sample them that night.


Sprinkles Strawberry Cupcakes
Makes 1 dozen regular size or 24 mini cupcakes

1/3 cup strawberry puree (I use a food processor)
1-1/2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon vanilla extract
1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line 12-cup cupcake pan or 24-cup mini cupcake pan with cupcake liners; set aside. (I got 24 mini-sized plus 6 regular cupcakes.)

In medium bowl, whisk together flour, baking powder, and salt; set aside. In small bowl, mix together milk, vanilla, and strawberry puree; set aside.

Cream butter until light and fluffy; add sugar until well combined and fluffy. Whisk together egg and egg whites then add to sugar/butter mixture and mix until blended.

Add half flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Add remaining flour mixture until just blended.

Plop about 1/4 cup batter into each cupcake liner. Bake until tops are just dry to the touch, about 15-18 minutes for minis and 20 minutes for regular (depends on your oven). Transfer muffin tin to a wire rack and let cupcakes cool about 10 minutes. Remove carefully to wire rack and cool completely before frosting.

Sprinkles Strawberry Frosting
3 tablespoons strawberry puree (I do this in a food processor)
2 sticks unsalted butter, firm and slightly cold
pinch of kosher salt
3-1/2 to 4 cups powdered sugar
1 teaspoon vanilla extract

In bowl of electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree; mix well, adding sugar as needed for desired consistency.

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