Monday, May 19, 2008

Sprinkles' Strawberry Cupcakes

Mmmm - strawberries. Mmmm - cupcakes. Try to imagine Homer Simpson saying it, and you'll know how I feel about strawberries and cupcakes. And together - well - they're just divine.

When I came home with all those strawberries a few weeks ago, I searched for some recipes in which to use them to their tastiest potential. I found several recipes - but the one I chose was from Martha Stewart's website - a recipe from the owner of Sprinkles (a cupcake bakery) for Strawberry Cupcakes. How could I go wrong with that combination?

They were so easy to make, and so delicious. The frosting is like strawberry ice cream. And the cupcake is moist and flavorful. So good. I could go on and on. But instead, here is the recipe:
Sprinkles' Strawberry Cupcakes

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. 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.
2. 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.
3. 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.
4. 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.
5. 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

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 confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

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 (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

* to get the frosting to look like the picture on the website, I used an ice cream scoop to put it on the cupcake, then spread it with my flat spreader. I've never used so much frosting on a cupcake before, but it was worth it!!!

Cupcake batter; fresh out of the oven cupcakes (and I promise I wasn't doing any product placement there - I just have crowded countertops!

One child helped with frosting the cupcakes - then tried one and decided she didn't like them (WHAT???)

The other child ... well- the picture speaks for itself!!
The finished products - I gave some to Emma's teachers for Teacher Appreciation week.


Lili said...

If I had your little helpers, I would make them myself...but since I don't, better make a trip to the SPRINKLES STORE IN SCOTTSDALE asap!

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