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beef fajitas with corn salsa, black beans
sesame chicken, rice, broccoli
crab ravioli with peas
lasagna Bolognese, salad
Hula chicken sandwiches, salad
pizza pizzas
out to Sweet Basil

Friday, June 3, 2011

Strawberry Cupcakes

Strawberry CupcakesWe picked a ton of strawberries at Froberg Farm and I knew Miss F would adore a pink cupcake. And I was right, she ate two in one day. I used the strawberry cake recipe from Confections of a Foodie Bride, but I dumbed down the recipe for a less sophisticated baker, such as myself.  I did make an interesting discovery about my cupcake pans.  The Farberware pan I got for Christmas baked the cupcakes so much more nicely than the Wilton pan I have from my wedding registry.  I will be investing in another Farberware pan for sure.
Strawberry Cupcakes
makes 24 cupcakes

4 cups very ripe fresh strawberries
2 teaspoons sugar
¼ cup milk
4 whole eggs
1 tablespoon vanilla extract
2 cups + 2 tablespoons flour, sifted
1 ¾ cup sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened

Hull, slice and toss the strawberries with 2 teaspoons of the sugar. Let the strawberries sit at room temperature for two hours. Add the strawberries to the bowl of a food processor and puree. Reserve ¾ cup puree for the cake. Use leftover puree to fill the cake or fold into the frosting, if desired.

Preheat oven to 350 degrees and line cupcake pans. In small bowl, combine ¾ cup puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs. Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Using a ice cream scoop, scoop the batter into the prepared cupcake pans. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes rest in pan for about 10 minutes and turn out onto wire racks. Let cupcakes cool completely (about 1 hour). Frost cupcakes with strawberry buttercream.

Strawberry Buttercream

½ cup butter, softened
2 cups confectioners’ sugar
3 tablespoons strawberry puree

Cream butter, add sugar ½ cup at a time until incorporated. Stir in the strawberry puree.
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