Sorry for the lack of posts lately! I've been off enjoying the summer. :) How about you? Are you staying cool in this insane heat?
I thought these cupcakes would be a good way to ease back into blogging mode. I made them for Matt's co-worker's birthday, and I must say, they were yummy! When Matt said the birthday girl liked strawberry cake, I was ecstatic! It just so happens that strawberry cake is my absolute favorite cake flavor!! I discovered this about myself a few years ago when I was trying to master my grandmother's strawberry cake. I absolutely love it! This recipe is nothing like my grandmother's cake, but I've wanted to try some sort of strawberry cake to pair with the delightful strawberry frosting I made a couple months ago. I was drawn to this recipe because of the fresh chunks of berries mixed into the cake batter. I must say, these are delicious! They remind me of a strawberry shortcake, but in cupcake form. Most definitely a refreshing treat!
Yields 30 Cupcakes
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1 1/2 tsp pure vanilla extract
3 large eggs plus 1 large egg white, at room temperature
1 cup milk
2 1/2 cups fresh strawberries, finely chopped
Directions
Preheat oven to 350°F. Line standard muffin pans with paper liners, set aside.
In a small mixing bowl, combine both flours, baking powder and salt; whisk to blend.
In a large mixing bowl using an electric mixer, cream butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs and egg white one at a time, mixing well after each addition and scraping down sides of the bowl as needed. Add vanilla and mix well. Adjusting the mixer to low speed, gradually add half of the flour mixture, milk and then the remaining flour mixture, mixing just until combined after each addition. Gently fold in strawberries with a spatula.
Fill prepared muffin pans with batter, filling each liner 3/4 full. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Allow cupcakes to cool in pans for 5-10 minutes, then transfer to wire rack to cool completely.
Frost cupcakes and enjoy! Click here for strawberry frosting recipe.
Source: cupcakes adapted from Martha Stewart Cupcakes, recipe found on Annie's Eats
Hey, it's good to see you posting again. But you should indeed be off enjoying the summer. These are beautiful little cupcakes!
ReplyDeleteThese cupcakes are so pretty, welcome back:-)
ReplyDeleteSuch pretty little cupcakes. Love the pink frosting and what a cute serving plate.
ReplyDeleteLovely little cupcakes :) I've been slacking in my blogging as well so I totally know how you feel!
ReplyDeleteThese look amazing! Your frosting technique is perfect :) Glad to see you back~
ReplyDeletethese are beautiful. thx for sharing :)
ReplyDeleteAnything that tastes like strawberry shortcakes is perfect in my book, plus they look so pretty!
ReplyDeleteLove strawberry cake, particularly ones without cake mix or Jello mix. You can always count on Martha! Your cupcakes look awesome.
ReplyDeleteI love strawberry cake too :) I think it's because it's so pink and girly. These look fantastic! Glad you are enjoying your summer but also to see you back!
ReplyDeleteSure hope that mine turn out as good as yours. great recipe!! I'm going to try and make my version as yours looks just wonderful. Your frosting technique is really impressive. Thanks!!
ReplyDeleteAs Norma Desmond of the movie, Sunset Blvd. would put it, it's a RETURN! Welcome back dear. What better way to do it but with these pretty strawberry cupcakes ;)
ReplyDelete