one recipe

strawberry cupcakes

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes

First published: February 2008

Ingredients

[ Makes 1 dozen ]
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
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. 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.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small

bowl, mix together milk and strawberry puree; set aside.
4. 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.
5. 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.
6. 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
[ Makes enough for 1 dozen cupcakes ]
· 1/2 cup whole frozen strawberries, thawed
· 1 cup (2 sticks) unsalted butter, firm and slightly cold
· Pinch of coarse salt
· 3 1/2 cups sifted icing sugar
· 1/2 teaspoon pure vanilla extract

Directions
1. 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

icing sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree

(save any remaining strawberry puree for another use); mix until just blended.

Do not over mix or frosting will incorporate too much air. Frosting consistency should

be dense and creamy, like ice cream. Now please enjoy your cakes