Sprinkles' Strawberry Cupcake
Yes. I baked another strawberry cupcake. It's my birthday week, and I will do what I want! I may have a developing obsession with strawberries...I digress. The last strawberry cupcake I made had a light frosting that was not overwhelmingly sweet. I received a lot of compliments for it...but, to be quite honest, it did not wholly satisfy my sweet tooth. I am also not willing to spend another three hours preparing cupcakes, although the strawberry meringue icing was the best icing I have ever used to pipe and the actual cupcake was incredibly moist. TO THE INTERNET!!!
This strawberry cupcake has a powerfully sweet frosting that is by far MY FAVORITE STRAWBERRY FROSTING EVEERRRR!! In Houston, there is a shop called Crave Cupcakes that has the most incredible strawberry cupcakes. I am convinced that this is their recipe, at least for the frosting. The Sprinkles strawberry cupcake was a little dry for my taste, but everyone still loved them. My brother-in-law even asked me to make him chocolate chip cookie sandwiches with Sprinkles' strawberry frosting inside.
Sprinkles' Strawberry Cupcakes
Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Directions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Sprinkles' Strawberry Frosting
Ingredients
3 tablespoons strawberry puree
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Directions
- Place strawberries in the bowl of a small food processor; process until pureed.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
- Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
- Add vanilla and 3 tablespoons strawberry puree; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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