Source(google.com.pk)
With pretty pink frosting, these strawberry cupcakes put a smile on everyone's face.
INGREDIENTS
2 3/4 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Strawberry Buttercream
DIRECTIONS
Make cupcakes as directed in Basic Cupcake How-To, using milk and vanilla for wet ingredients. Stir chopped strawberries into batter. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
I added lemon zest (from 1 lg. lemon) to the butter and sugar while creaming. Also, I cut out a small section of the top, put in a teaspoon of cherry preserves, replaced the piece on top, frosted with whipped cream, and topped with a cherry. Delish!
I love, love, love this cupcake recipe! I thought they turned out so well. I did not however use the frosting recipe, I made my own. I bought 1 lb of strawberries for this recipe and used the remaining strawberries to make a puree for the frosting along with 1 stick of butter, about 1 lb. of powdered sugar, and 1/4 to 1/2 t. almond extract. That almond extract totally "made" this frosting. The p-sugar amount isn't exact, I never measure, just dump until the right consistency. Enjoy!
These cupcakes were fantastic. Made them for my daughters birthday and everyone loved them. For cake flour i use the recommended substitute of 1 tablespoon less all purpose flour for the 1/2 cup in the recipe then replace with 1 tBSP of corn starch. Making sure to sift it a few times to male sure it is well incorporated into the flour. They had a great strawberry flavor and were so moist. Used buttercream icing with 1 drop of pink food coloring.
I really liked these cupcakes. However, the given frosting did not work at all. So I left them without frosting, and just called them "strawberry muffins." They were delicious!
Words cannot describe how fabulous this cupcake is! I made it for a party of 50 and it was a hit with EVERYONE. Supberly moist with a fabuilous fresh strawberry flavor. Buttercream was so beautiful I decided to just pipe it with a star tip and left it otherwise unadorned. This recipe is a keeper!
I made these cupcakes for work and I thought they were fantastic! Everyone loved them and they were all snatched up by the end of the day. The only thing I couldnt get to look like the picture in the book was the icing. I should have pureed the strawberries longer and whipped the icing longer to make it fluffier. Easy and quick though!
These cupcakes came out okay. Was probably my fault though. I used unsweetened almond milk instead of whole milk. But I felt they were moist but hardy. Not fluffy. My friends loved them. But I recommend using milk. Maybe would have made a big difference.
Ingredients
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk
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Method Related Recipes
Step 1
Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined.
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