Strawberry Cupcakes

I have to admit, I got this recipe from Martha Stewart.  It's the Sprinkles' cupcakes recipe - and boy is it good!  Just try to ignore the copious amounts of butter that are placed in these bad boys.

Cupcake Ingredients:

1/3 cup pureed strawberries

1 1/2 cups all purpose flour, sifted

1 tsp baking powder

1/4 tsp kosher salt

1/4 cup whole milk, room temperature

1 tsp vanilla

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Start by pureeing your strawberries.  It generally takes about 2/3 cup of strawberries to get 1/3 cup puree.  If there is extra puree, save it for the frosting.

In a medium bowl, whisk together the flour, baking powder and salt.  Set this aside.

In a small bowl, mix together milk, vanilla (I used my clear vanilla from Mexico - I'm really thinking that I should have bought a truckload of this stuff),

and strawberry puree.  Set this aside as well.  Can you see a trend here?  You're going to have a bunch of different bowls, but don't worry, they will all come together soon.

In the bowl of an electric mixer (with a paddle attachment) cream the butter on medium-high speed until it is light and fluffy.  Gradually add the sugar and continue to beat until well combined.

Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

With the mixer on low, slowly add half of the flour mixture and mix until just blended.  Then add all of the milk mixture, again, mixing until well blended.

Slowly add the remaining flour mixture and make sure to scrape down the sides of the bowl.  Mix until just blended.

Divide the batter evenly between 12 muffin tins that have been lined with cupcake wrappers.  They should be about 3/4 of the way full.

Bake at 350 degrees for 22 to 25 minutes.  Transfer muffins to a wire rack and allow them to cool.

While those cupcakes are cooling, you might want to make some frosting.  So...here's that recipe.



Frosting Ingredients:

3 Tb strawberry puree
1 cup unsalted butter, firm and slightly cold
pinch of kosher salt
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla



In a medium bowl, beat together butter and salt (or if you're me, just use salted butter and don't add that pinch - I'm just sayin).

You want this to be light and fluffy.

Reduce mixer speed and slowly add powdered sugar until combined.  Add vanilla (that clear stuff works great and won't darken the color of your frosting) and add the strawberry puree.

Mix until just blended.  Don't over mix or frosting will incorporate too much air.  This should be the consistency of soft ice cream.

 Now that your frosting is done, and your cupcakes are cooled go ahead and frost those things.  I guarantee that you won't be able to keep them from your family for long!

These I frosted with an off-set spatula.            However.....

to frost these, I used a pastry bag with a large star tip at the end.  Either way I'm sure they'll be gone in no time!

Enjoy!

Chocolate Peppermint Cupcakes

This is my first year making these for Christmas. How could I not when I absolutely love the combination of chocolate and peppermint!

Ingredients:

1 box chocolate cake mix

1/2 cup shortening

1/2 cup butter (softened)

4 cups powdered sugar

1 tsp peppermint extract

4 - 5 Tbsp milk

5 peppermint candies

Make cake mix according to package directions. I used the Betty Crocker Triple Chocolate Fudge cake. It had small chocolate chips in it that won me over.

Pour prepared cake mix into 24 paper lined cupcake tins. Bake according to directions and allow the cupcakes to cool to room temperature.

While the cupcakes are cooling, make the peppermint frosting.

In a large bowl, combine the shortening and butter. Add powdered sugar, peppermint extract, and 3 Tbsp of milk. Once the frosting is combined, continue to add 1 to 2 more Tbsp until you reach your desired consistency.

Place peppermints in a small resealable plastic bag. Use a rolling pin to get out all your aggression on those peppermints.

Believe me, it won't take very long and before you know it you will have small chunks of peppermints to accent the cupcakes.

Put your frosting in a large pastry bag. You can use a large round tip, or you can do what I did and just cut off the tip of your pastry bag. I cut it about 1-1/2 inch up from the tip.

Frost the cupcakes by squeezing the bag while making a circular motion on the cupcake.

Remember those crushed peppermints?

Now is the time to use them. Sprinkles the peppermint all over the top of the cupcakes. The larger chunks may not stick, so you will probably have to lightly press them into the frosting.

And now you're done. That's it!

Simple and delicious.