Delicious Strawberry Cupcakes and Strawberry Frosting
(from mejupe’s recipe box)
12 cupcakes
Source: Martha Stewart (from RecipeThing user saymyname)
Categories: Cupcakes, Dessert, Strawberries
Ingredients
- 3/4 cup fresh strawberries, sliced in half
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla extract (optional)
- For Frosting:
- 3 tablespoons fresh strawberries, pureed
- 1 cup unsalted butter
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 dash salt
Directions
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Preheat oven to 350’.
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Using cupcake liners, place 12 liners in a muffin pan and set to the side.
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In a medium bowl, combine flour, baking powder and salt and set a side.
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In a food processor or blender add strawberries and process until pureed.
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Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
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Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
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Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
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Add vanilla extract if using.
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Mix together milk and 1/3c strawberry puree.
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Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
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Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
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Bake for 20 to 25 minutes, or until lightly browned.
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Cool cupcakes completely on a wire rack before adding the frosting.
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To make the Strawberry Frosting:.
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Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
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Reduce speed to low and add powdered sugar and blend well.
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Add vanilla extract and 3TBS of the strawberry puree, blend well.
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Using a knife frost the cupcakes and top with decorative candies.