Saturday, April 3, 2010

When Life Gives You Strawberries...

You should make strawberry cupcakes! We went to Costco a few days ago and picked up a four pound thing of strawberries. I froze a pound or so just so we'd have some on hand when the heat comes around and we want to make smoothies. It's been a few days and I noticed that we weren't eating the three pound of strawberries left in the fridge. They were getting super ripe and some were even bruising, so I decided to look up a few strawberry as ingredient recipes and put these strawberries to good use while they were still edible.

The recipe I used is from Sprinkles Cupcakes. This cupcakery is popular in SoCal? The cupcakes turned out alright. I may have over-baked them a bit--our oven does tend to cook things more quickly than recipes call for. If I had adjusted the baking time for the cupcakes, I think they would have turned out superb! I was initially a bit skeptical of this recipe seeing that my batter split between twelve liners barely filled half of each liner. The cupcakes however, rose nicely and formed perfect little domes. Yay.

Until I learn to use the "jump" function here, my posts will look obnoxiously long.

Sprinkles Strawberry Cupcakes
(Makes 1 dozen)

1½ cup all-purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
4 oz unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
¼ cup whole milk, at room temperature
¼ cup pureed strawberries (use all-natural frozen that have been thawed)
1 tsp pure vanilla extract

1. Preheat oven to 350 degrees
2. Fill a 12 cup cupcake pan with cupcake liners
3. Whisk together flour, baking powder, baking soda and salt. Set aside
4. Add vanilla and strawberry puree to milk and set aside
5. In standing mixer, cream butter and sugar on medium-high speed until light and fluffy
6. Slowly add egg and egg whites and mix on medium speed until blended
7. With mixer on low speed, add half the flour mixture until just blended
8. Add milk mixture and mix just until blended
9. Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
10.Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch

Sprinkles Strawberry Frosting
(Frosts 1 dozen)
2 sticks (½ lb) unsalted butter, firm but not cold
1/8 tsp kosher salt
3 ½ cups confectioners sugar, sifted
½ tsp pure vanilla extract
2 tbsp pureed strawberries (use all-natural frozen that have been thawed)

1. Beat butter and salt on medium speed until light and fluffy
2. Reduce speed and gradually add confectioner's sugar and beat until incorporated
3. Add vanilla and strawberry puree and mix until blended

No comments:

Post a Comment