This weekend, my guy's mom came to visit. I wanted to make something special for her. I remembered her ordering a strawberry cupcake once when we went to a bakery together, so I decided to search for some strawberry cake recipes. Coincidentally, my sister is also a major strawberry cake fan, and she has been trying to find a great recipe for some time. Once these cupcakes were made, I tested some out on her and they passed with flying colors. It's not often that my own cooking really impresses me; but these certainly did. The cakes had a definite strawberry flavour to them, and the frosting added an extra hint of strawberries, for an overall flavour that wasn't too overpowering-perfectly sweet and yummy. This will now be my go-to strawberry cake recipe-and my sister's search is finally over!
Strawberry Cupcakes
Makes 12 Cupcakes
Indredients:
1 1/4 cups plus 2 Tbsp plain flour
1 1/4 tsp baking powder
1/4 tsp salt
7/8 cup (1 cup minus 2 Tbsp) sugar
1 1/2 oz. strawberry gelatin
8 Tbsp butter, room temperature
2 large eggs
1/2 cup whole milk
1 1/2 tsp vanilla extract
1/4 cup sweetened strawberry puree*
*To make the strawberry puree, process partially thawed frozen strawberries with a little sugar in a blender or food processor until smooth. If using sweetened strawberries, no additional sugar is necessary.
For the Frosting:
1 cup unsalted butter, room temperature but still firm
1/8-1/4 tsp salt
3 1/2 cup powdered sugar, sifted
4 Tbsp strawberry puree**
1/2 tsp vanilla extract
**To make the strawberry puree, process fresh strawberries in a blender or food processor. Strain the liquid for a little bit to ensure that the puree is not too watery. Use 4 Tbsp of the thicker puree.
Directions:
Preheat the oven to 350*F. Line a cupcake pan with cupcake papers.
To make the cupcakes, in a small bowl, combine the flour, baking powder, and salt; whisk to blend. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed for 3-5mins until fluffy. Beat the eggs into the sugar mixture one at a time, mixing well after each. With the mixer on low, add half the dry ingredients and mix just until incorporated. Blend in the milk and vanilla. Add in the remaining dry ingredients, mixing until just incorporated. Blend in the strawberry puree.
Fill cupcake papers 3/4 full and place in the oven. Immediately turn the temperature down to 325*F and bake for 25mins, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To make the frosting, beat the butter and salt in an electric mixer fitted with the whisk attachment until light and fluffy (4-5min).
Reduce the speed to low and gradually add the powdered sugar. Beat until well combined. Add the vanilla and strawberry puree and mix to combine. Do not over mix. The frosting should be thick. Overmixing will produce a runny frosting. Frost the fully cooled cupcakes.
Cake recipe adapted from Annie's Eats; Frosting recipe adapted from Sprinkles
Strawberry Cupcakes
Makes 12 Cupcakes
Indredients:
1 1/4 cups plus 2 Tbsp plain flour
1 1/4 tsp baking powder
1/4 tsp salt
7/8 cup (1 cup minus 2 Tbsp) sugar
1 1/2 oz. strawberry gelatin
8 Tbsp butter, room temperature
2 large eggs
1/2 cup whole milk
1 1/2 tsp vanilla extract
1/4 cup sweetened strawberry puree*
*To make the strawberry puree, process partially thawed frozen strawberries with a little sugar in a blender or food processor until smooth. If using sweetened strawberries, no additional sugar is necessary.
For the Frosting:
1 cup unsalted butter, room temperature but still firm
1/8-1/4 tsp salt
3 1/2 cup powdered sugar, sifted
4 Tbsp strawberry puree**
1/2 tsp vanilla extract
**To make the strawberry puree, process fresh strawberries in a blender or food processor. Strain the liquid for a little bit to ensure that the puree is not too watery. Use 4 Tbsp of the thicker puree.
Directions:
Preheat the oven to 350*F. Line a cupcake pan with cupcake papers.
To make the cupcakes, in a small bowl, combine the flour, baking powder, and salt; whisk to blend. Combine the sugar, strawberry gelatin and butter in the bowl of an electric mixer. Beat on medium-high speed for 3-5mins until fluffy. Beat the eggs into the sugar mixture one at a time, mixing well after each. With the mixer on low, add half the dry ingredients and mix just until incorporated. Blend in the milk and vanilla. Add in the remaining dry ingredients, mixing until just incorporated. Blend in the strawberry puree.
Fill cupcake papers 3/4 full and place in the oven. Immediately turn the temperature down to 325*F and bake for 25mins, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To make the frosting, beat the butter and salt in an electric mixer fitted with the whisk attachment until light and fluffy (4-5min).
Reduce the speed to low and gradually add the powdered sugar. Beat until well combined. Add the vanilla and strawberry puree and mix to combine. Do not over mix. The frosting should be thick. Overmixing will produce a runny frosting. Frost the fully cooled cupcakes.
Cake recipe adapted from Annie's Eats; Frosting recipe adapted from Sprinkles
