Monday, June 15, 2009

Strawberry Cupcakes

These are a Martha Stewart creation I believe. I didn't love them, Keith and Mairi did, but they love sweet no matter what LOL so take that for what it's worth ;)

For best results.... let butter and eggs come to room temperature before using and use pure vanilla extract.

Strawberry Cupcakes

3/4 cup fresg strawberrues, sliced in half
1 1/2 cups flour
1 teaspooon 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


3 tablespoons fresh strawberries, pureed
1 cup unsalted butter
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 dash salt

  • Preheat oven to 350'.
  • In a medium bowl, combine flour, baking powder and salt and set a side.
  • In a food processor or blender add strawberries and process until pureed.
  • 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.
  • Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
  • 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.
  • Add vanilla extract if using.
  • Mix together milk and 1/3c strawberry puree.
  • Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
  • Using a ice cream scoop or tablespoon, add batter to prepared muffin cups.
  • Bake for 20 to 25 minutes, or until lightly browned.
  • Cool cupcakes completely on a wire rack before adding the frosting.
To Make Frosting:

  • Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
  • Reduce speed to low and add powdered sugar and blend well.
  • Add vanilla extract and 3TBS of the strawberry puree, blend well.

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