Strawberry Cupcakes
The quintessential petite cake for a spring or summer celebration
Strawberry Cupcakes
Yield: 12
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
These cupcakes are moist and fluffy with no artificial flavoring.They carry so much flavor and perfect for spring and summer!
Ingredients
Cupcakes
Finishing touches
Instructions
- Preheat oven to 350°F.
- On a large piece of parchment paper, sift together both flours, the baking powder, baking soda and salt. Set aside.
- Rinse the strawberries under cool water and pat dry with paper towel. Use a small knife to hull the strawberries and then cut them in half. Place the strawberries in a small bowl and use the back of a fork to mash them. Set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl several times during this process.
- Add the mashed strawberry and beat again until combined. Scrape down the sides of the bowl.
- Turn the mixer speed to low an d add the dry ingredients in three parts, alternating with the liquid ingredients in two parts (beginning and ending with the dry). Scrape down the sides of the bowl several times to make sure everything is fully combined.
- Use the ice cream scoop to fill each paper liner about three-quarters full with batter.
- Bake for 15 to 20 minutes, or until a wooden sherry inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven, allow to cool in the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- Meanwhile, prepare the Strawberry Butter Cream.
- Fill the piping bag with the butter cream or us a small offset spatula to coat the top of each cupcake. Finish by topping each cupcake with a lovely fresh strawberry.
Notes
ANTHOLOGY NOTES
- *no buttermilk? Substitute with 1 Tablespoon white vinegar + enough milk to measure 1 cup (15 ml white vinegar, 235 ml milk). Let sit in fridge for a few minutes.
Strawberry Butter Cream
Yield: about 2 cups, enough for dozen cupcakes
Prep time: 15 MinTotal time: 15 Min
Created this butter cream to stop the Strawberry Cupcakes, but it would be equally delicious between the layers of a chocolate cake or on town, by the spoonful. It counts as fruit, doesn't it?
Ingredients
Instructions
- In a stand mixer fitter with a paddle attachment, beat the butter on high speed until very pale. Stop the mixer and scape down the sides of the bowl at least twice while beating the butter.
- Turn the mixer speed to low and slowly add the icing sugar. Mimx until well combined. Scrape down the sides of the bowl.
- Add the strawberry jam, vanilla and cream. Beat to combine, then turn the mixer speed to high and continue beating until the butter cream is light and fluffy, 5 to 7 minutes.