November 10, 2011 in Uncategorized
Yes, it’s another cupcake recipe…don’t judge, lol.
These were fabulous cupcakes! If you want to eat fresh strawberries in a cake form, these are the cupcakes for you!They were bursting with a fresh strawberry taste, and the icing really complemented them well. They were good with or without the icing, and I enjoyed them both ways.
I adapted the recipe from the following food blog:
2-1/2 cup cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cups chopped strawberries
*Strawberry Buttercream Icing
1/4 cup chopped strawberries
1/2 tsp lemon juice
4-oz cream cheese, softened
2-oz unsalted butter, softened
218 ml icing sugar
11/2 tsp vanilla extract
1. Preheat oven to 175°C and prepare 2 cupcake pans.
2. Sift flour, salt, and baking soda in a medium bowl.
3. In the bowl of a mixer, cream butter and sugar until light and fluffy- 4-5 minutes.
4. Add eggs, one at a time.
5. Add buttermilk, oil, and vanilla until combined.
6. Add flour mixture and stir until just combined (don’t overmix!)
7. Fold in 2 cups of chopped strawberries.
8. Fill cupcake pans 3/4 way, and bake for 20 minutes. The tops will be golden, and a toothpick inserted in the center will come out clean.
To make the Icing
1. Place 1/2 cup chopped strawberries and lemon juice in a small saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool, then blend until smooth (by hand, mixer, food processor, or blender). I mashed them up with a fork.
2. In the bowl of a mixer, mix cream cheese and butter until creamy.
3. Add icing sugar, then vanilla.
4. Add berry puree, and mix until smooth.
5. Ice cupcakes when they are completely cooled.
*This quantity of icing is about half of what the original recipe used. I did not want to ice all the cupcakes so I adapted and halved the icing recipe, it still made alot of icing though, and I could have probably used it to ice all the cupcakes.