8/15/09: Ah, what can I say, strawberry cupcakes? We have an ambivalent relationship. Should I tell them how much I long for you, how when you are not around I desire your moist center and fluffy frosting. And then once I have you I cannot stop myself from consuming all of you, at once. I am uninhibited in your presence. So much so that our encounters always leave me feeling regret. Regret that I couldn’t stop after just one taste. And sick, overwhelmed by your sweetness and the fact that I licked up every last crumb and you are gone. I will miss you. Until I once again succumb to temptation and invite you back into my life. It’s inevitable. And I’d say, worth it!
2/23/09: The vibrant pink color and subtle strawberry flavor of these cupcakes both come form using real, fresh strawberries! I was so excited that I found this recipe and couldn’t wait to try it out! They not only turned out stunning, but just as anticipated, they tasted divine! I totally agree with Dustin’s comment that they “actually tasted even better than they looked!” And in my opinion, when it comes to cake, that’s rare. I’m betting you could make them using frozen berries in the off-season. If you have a bunch of fresh strawberries and you are making the sauce, why not make extra and freeze it? It could be thawed out for cupcakes on the spot!
INGREDIENTS
For the Cupcakes:
1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup strawberry sauce
1/4 cup milk
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
For the Strawberry Sauce:
2 cups fresh strawberries, stem removed
sugar, to taste
For the Strawberry Cream Cheese Frosting:
8 oz. cream cheese
1/4 cup butter
3 1/2- 4 cups powdered sugar
1/4 cup strawberry sauce
DIRECTIONS
1. For the Strawberry Sauce, macerate strawberries with about 1-2 Tbsp. sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender (or a food processor), puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
2. For the cupcakes, preheat oven to 350 F. Grab a large bowl and beat the butter and the sugar together until light and fluffy. Add eggs one at a time. Whisk together flour, baking powder, baking soda and salt in a bowl. Measure out milk and strawberry sauce together.
3. Add about a fourth of the flour to the butter mixture and beat to combine. Add about one third the milk mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
4. For Strawberry Cream Cheese Frosting, bring cheese and butter to room temperature. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor but making sure not to add too much or the frosting will be too soft. Gradually add any remaining sugar until you get to the consistency and sweetness you like.
5. Remove the cupcakes from the oven when they are done (a toothpick inserted into the center comes out clean.) Cool them on a wire rack completely before frosting.
It is more brown than pink. If you wanted a very pink cupcake, a few drops of red/pink food coloring might work. It’s hard to get a true pink color with using only natural ingredients (strawberries). At least the frosting is a lovely shade of pink!
Jessie, I actually made these the other day and they were delicious! I tried one pre-frosted and it was just okay but with the frosting it was awesome! Question about your cupcakes though: did the actual cake part of yours look brownish? I guess I was expecting it to be pinker than it was. Thanks!
It is more brown than pink. If you wanted a very pink cupcake, a few drops of red/pink food coloring might work. It’s hard to get a true pink color with using only natural ingredients (strawberries). At least the frosting is a lovely shade of pink!
Jessie, I actually made these the other day and they were delicious! I tried one pre-frosted and it was just okay but with the frosting it was awesome! Question about your cupcakes though: did the actual cake part of yours look brownish? I guess I was expecting it to be pinker than it was. Thanks!