Cupcake Queen

As many of you know, I love baking cupcakes. I was asked to post my favorite cupcake recipe today, I hope you enjoy them! I am addicted to this strawberry cupcake recipe from Sprinkles cupcakes, featured on the Martha Stewart website. I pair it with their strawberry frosting, which can still be dyed different colors based on what you are needing.

My must-haves & tips: I prefer to use a dye gel vs. standard food coloring drops. The gels are very high in pigment and a few drops go a LONG way. As far as cupcake liners go, I like using the Wilcox brand which can be found at most grocery stores. They hold up better than others I have tried. If you don’t have time to go to a specialty baking supply store check your local Target for basic decorating supplies and ideas. They usually have very cute liners and decorations for seasonal holidays. If you do have time to make a trip to a baking specialty store do invest in some good quality dye gels, they will become your new best friend! Craft stores like Michael’s are a great source for decorations too. If you are struggling with proper batter portions try using a cookie dough scoop, this will ensure that all of the cupcakes will be equal. If you don’t have time or want to save money try cutting the corner off of a ziploc bag and using that to pour batter into the baking cups. A simple count of “1,2,3″ will help with evening out the portions. I use a kitchenaid stand mixer for all of my baking, and I have a small food processor. It comes in handy when you need to puree and finely chop ingredients. Again, these aren’t absolutely necessary but they do cut down on time and are a great investment if you plan to bake often.

Please don’t hesitate to contact me if you have any questions about other options for supplies! I can post example photos of some of my things if any of you would like. Happy baking!

Ingredients (batter):

Recipe yields 1 dozen

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

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

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Frosting:

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an 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 confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.