Thursday, July 28, 2011

Strawberry Cupcakes

And I'm back by popular demand -- popular amongst me, myself and I -- demand from my taste buds and my sweet tooth!

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

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

Burn Me Not Copyright © 2009 Designed by Ipietoon Blogger Template In collaboration with fifa
Cake Illustration Copyrighted to Clarice