I’m not much of a baker…..yet. I really haven’t baked much of anything NOT from a box, except the Amaretti Chocolate Cake in the previous post. So, this was actually a tough recipe for me. But, with about 10 friends coming over for desert on Thursday night, I decided to give it a go.
Story of cupcake making and multiple trips to Safeway:
After baking some lasagna for a friend at church on Wednesday night, I was driving home and stopped at Safeway to get some gas. I thought, “Do I need anything from Safeway?’ I couldn’t think of anything, so I headed home. Once I got home, I found this recipe for Sprinkles cupcakes. I had all the ingredients except the strawberries, so I went back to Safeway and bought some strawberries. Once I got done baking the cupcakes, I realized that there is a whole separate recipe for the frosting. The frosting requires A LOT of butter, so I headed back to Safeway to buy more butter. Back at home again, I made the frosting (I doubled the recipe so I could bring some cupcakes to work the next morning) and when I was done, I did a taste check…it was horrible! I realized that I used granulated sugar instead of confectioner’s sugar. So, I dumped out the 4 sticks of butter and 7 cups of sugar that I used to make the bad frosting and headed back to Safeway for the 4th time! By this time it was 11pm. I bought more butter and confectioner’s sugar and made the frosting the right way. Once the cupcakes were finally done, they were FANTASTIC!!! So good! Now that I know how to make them, I’m sure I will be making these over and over again.
Making the Strawberry Cupcakes:
INGREDIENTS
Makes 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
Read more at Marthastewart.com: Sprinkles’ Strawberry Cupcakes Recipe - MarthaStewart.com
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.
The Frosting:
INGREDIENTS
Makes enough for 1 dozen cupcakes
- 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.
Read more at Marthastewart.com: Sprinkles’ Strawberry Frosting Recipe - MarthaStewart.com
Enjoy!!!
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