The cupcake parade continues…first it was the Coconut Cupcakes, now it’s Strawberry cupcakes. I made my first batch of these for our Labour Day BBQ.
This first attempt turned out well enough that one of my friends literally shouted with joy, and others commented on how they enjoyed it. I treasure that moment because it’s a huge compliment. I know I didn’t create the recipe but I guess I carried it out well enough. It meant even more because I goofed on the frosting and it was runny so the cupcakes weren’t as pretty as I wanted. I was in a rush and threw everything together. I later realised my mistake and made a fresh batch for work. I used a recipe from Bekah’s favourite cupcake place, Sprinkles, and made a few minor modifications.
Making the Cupcakes
Preheat the oven to 350 degrees Fahrenheit
Gather your ingredients – flour, eggs, baking powder, strawberries, butter, vanilla extract, regular sugar, brown sugar, confectioner’s sugar, milk and salt. Everything should be room temperature.
Gradually add 1/2 cup brown sugar and 1/2 cup regular sugar. Beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add 1 egg and 2 egg whites until just blended.
Add the milk mixture until just blended. Slowly add remaining flour mixture until just blended.
Bake until tops are just dry to the touch, 22 to 25 minutes ( did 25 but next time 23 will be my goal so they are a smidge more moist). A toothpick placed in the cupcake should come out clean.
Let the cupcakes cool completely in tin
As above, place 1/2 cup of strawberries in the bowl of a small food processor and process into a puree.
With an electric mixer, beat together 1 cup of butter and a pinch of salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add 3.5 cups of confectioners’ sugar; beat until well combined.
Add 1/2 teaspoon vanilla extract and 3 tablespoons strawberry puree and mix until just blended.
I won’t post the recipe since it is readily available and not heavily modified.
- The frosting is A LOT. I only used about 2/3 of it and that was just enough sugar.
- Substituted 1.5 tsp of baking powder instead of 1 tsp
- Used 1/2 cup brown sugar + 1/2 cup white sugar instead of 1 cup white sugar
- If you run out of confectioner’s sugar, DO NOT make your own