I am the worst at baking. I am notorious for forgetting the flour, or doubling recipes, but forgetting to add more of the last few ingredients. I also tend to burn things, and start mini fires in the oven. Again, I’m the worst at baking.
But lately, I’ve had a hankering for cupcakes. Rather then spending copious amounts of money on cupcakes from the local bakery (the ones from Happy Bellies are orgasmic, really….(www.happybelliesbakeshop.com)), i decided to break out of my comfort zone and try making my own.
Obviously, I called in backup from my friend Emily, who is the best baker I know. We decided to make these delicious strawberry cupcakes from Sprinkles Bakery – a bold move. BUT, they turned out marvelously (which I accredit mostly to Emily), and they looked beautiful.
Check out the recipe I snagged from my dear friend, Martha Stewart. Also, it only makes 12, so if you’re like me and want to share the love of cupcakes with everyone you meet, double the recipe!
Ingredients – Cupcake Batter
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles’ Strawberry Frosting
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Ingredients – Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.