Strawberries and Cream Cupcakes
from Our Best Bites
2 3/4 c. all-purpose flour
1/2 c. cake flour (or cake flour substitute: Sift together 7 Tbsp. all-purpose flour, 1 Tbsp. cornstarch)
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. strawberries, pureed
A few drops of red food coloring
Double batch of Perfect Cupcake Frosting and Filling (see below)
Preheat oven to 350. Line a METAL muffin pan with paper liners--you absolutely must use a metal pan in this recipe to give them as much help as they can get rising. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes). Add eggs and egg white, one at a time, beating after every addition.
Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.
Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins. Top with a swirl of frosting (just cut a generous hole off the corner of a Ziploc or disposable decorating bag and swirl around the cupcake.
Perfect Cupcake Frosting and Filling
from Our Best Bites
3 T flour
1/2 C milk
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. One batch makes enough to frost 12 cupcakes with big tops. If you're just spreading a little on top, it will do 24.
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. Store at room temperature in a sealed container. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.
April 16, 2010
Strawberry Cupcakes II
I guess I'm obsessed with strawberries. I've made a lot of strawberry recipes lately. Here's another strawberry cupcake recipe. This one was very light and airy, probably in part due to the cake flour. The frosting is lovely, but not my favorite tasting frosting, though it's received rave reviews from others. At least try it once for it's unconventional ingredients and method.