Friday, May 25, 2012

Strawberry Cupcakes

Vanilla Bean Cupcakes, Filled with Strawberry filling, frosted with a Strawberry Buttercream

One of Sean's co-workers had a birthday and requested Strawberry cupcakes, which is great because its Strawberry season now, and I had been craving strawberries!

Now, I made these on a Monday night, and was very tired.... so unfortunately, I only have one picture:

But they were very delicious. The filling was sweet, but it worked well. 

Vanilla Bean Cupcakes (from Cupcake Project)
  • 1 cup sugar
  • 1 T Vanilla Bean Paste
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil 
  • 1 tablespoon pure vanilla extract
  • 2/3 cup whole milk
  1. Preheat oven to 350 F
  2. In a small bowl, combine sugar and vanilla bean paste. 
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes. 
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.
  10. Fill cupcake liners 3/4 full.
  11. Bake for 14-16 minutes
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Strawberry Filling (from Wilton)
This made waaaay too much. I would only make 1/4 or 1/2 for 24 cupcakes
  • 1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  1. Drain strawberries; reserving liquid. (I bought a 24oz container and reserved some strawberries and liquid for another time.You will need extra strawberry liquid for the frosting)
  2. Add enough water to liquid to equal 1 1/4 cups. 
  3. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. 
  4. Heat and stir until mixture boils and thickens. 
  5. Cool completely. 
  6. Stir strawberries into the cooled mixture. 
  7. Refrigerate until ready to use.
  8. Core the cupcakes (i use my handy corer, which is awesome!)

Strawberry Frosting
I kind of made this up... I used a basic buttercream base to start. (this will frost 12 cupcakes)
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 tsp strawberry extract
  • 4-5 Tablespoons of strawberry liquid (reserved from filling) or more to taste
  1. Beat butter and powdered sugar.
  2. Add strawberry extract and beat until combined
  3. Add strawberry liquid and beat until combined and fluffy. 
  4. Add more powdered sugar if frosting is too thin or a T of milk if too thick. 
  5. Pipe onto cupcakes. 

Now, I wasn't there to see the results, but Sean said they got 'rave reviews'. Actually, I frosted half of these with my hot fudge a chocolate covered strawberry...yummy!

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