THESE CUPCAKES ARE SO PRETTY. Go the extra mile to find freeze-dried strawberries because they have a very strong strawberry flavor! All the people in the pictures are my choir friends! I have nothing more to say; they are just delicious.
Jenna
Jack, Brian and Ryan
Strawberry Cupcakes
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 3/4 cups sugar, plus more for sprinkling fruit
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
10 ounces strawberries, hulled and cut into small dice, plus more for garnish
Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
Strawberry Buttercream
1 cup unsalted butter (2 sticks)
2 cups powdered sugar
1 tsp vanilla
1 1/2 cups freeze dried strawberries
Cream butter and sugar. Add in vanilla. Put strawberries in a blender (I used my magic bullet) until they are a powder. Mix into frosting.
Frost cupcakes!
GO FORTH AND CONQUER THE CUPCAKES.
No comments:
Post a Comment