I spotted this recipe in the Canadian Living forums yesterday and thought it would be great for when strawberries are plentiful, flavourful and economical. I don’t think I’ve ever had a strawberry cupcake, so I’m looking forward to making these soon!
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1/4 cup milk, room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line muffin pan with liners (12)
Puree the strawberries in food processor or blender. You should have 1/3 cup.
In medium bowl mix together flour, baking powder, and salt.
In a small bowl mix together milk, vanilla and strawberry puree.
In a large bowl using electric mixer (or electric hand beater) cream butter on medium-high until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce mixer speed and and slowly add egg and egg whites until just blended.
On low speed, slowly add half of the flour mixture; mix until just blended. Add the strawberry mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with a spatula.
Scoop mixture into muffin cups. Bake until tops are just dry to the touch, about 22 to 25 minutes. Let cool before icing.
Options for icing:
Top the cupcakes with a whipped cream and pureed strawberry mixture or try this strawberry butter icing –
1/2 cup whole strawberries
1 cup (2 sticks) butter, firm and slightly cold
pinch of salt
3 1/2 cups confectioner’s sugar, sifted
1/2 tsp vanilla extract
In electric mixture beat together butter and salt on med. speed until light and fluffy.
Reduce mixer speed and slowly add confectioner’s sugar; beat until well combined.
Add vanilla and 3 Tbsp strawberry puree. Mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.