Monday, December 20, 2010

Strawberry Cupcakes

Strawberry cupcakes made from real strawberries.. this moist cake is a mix between strawberries and cream and strawberry shortcake.  Something everyone must try, at least once..

My Daughter's Birthday is a few days before Christmas, so I try to make things special for her as many people try to mix both Birthday and Christmas together.  This year she decided she wanted Strawberry Cupcakes... of course Strawberries are not in season in December, so I bought frozen.  Even though these arent from fresh berries they taste awesome! (yes I snuck one).  Tomorrow I will be frosting these with my Strawberry Swiss Meringue Buttercream Frosting, which is a light and fluffy frosting that has a nice light hint of strawberry... just like these cupcakes.  They should pair well.

Strawberry Cupcakes
 Makes: 24 cupcakes

1 cup (2 sticks) unsalted butter (room temperature)
1 1/4 cups granulated sugar
4 eggs (room temperature)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 3/4 cups sifted cake flour (measured before sifting)
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1 cup whole milk (room temperature)

3/4 cup smashed strawberries - about 1 pint fresh or 3/4 bag frozen whole strawberries, defrosted (room temperature)
2 tablespoons of granulated sugar

  1. A few hours before baking prepare Berries. (directions below)
  2. Preheat oven to 350 degrees F. Line muffin tin with baking cups.
  3. In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
  4. Add the eggs one at a time and mixing for 1 full minute on med-low after each addition.
  5. Add in vanilla and almond extracts and mix for another 30 seconds to 1 minute.
  6. Sift together flour, baking powder and salt. Add flour mixture to the creamed mixture alternately with milk, scraping down after each addition.
  7. Mix in mashed strawberries and 1/4 cup reserved juice on low speed until fully combined.
  8. Pour batter into prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to wire wrack to finish cooling.

After cupcakes have been transferred to wire wrack lightly baste cupcakes with reserved juice, the heat from the still hot cupcake will turn the sugars of the juice into a light glaze.

Once berries are completely cooled frost if desired or eat plain!

Strawberry prep:
For Fresh Berries:
Wash and hull berries. In a small bowl, cut berries into quarters and cover with 2 Tablespoons of sugar. Let set for a few hours, stirring occasionally. Once berries are soft, mash with a fork. Strain berries from juice, reserve juices.

For Frozen Berries: In a small bowl defrost berries, cover with 2 Tablespoons of sugar. Let set for a few hours, stirring berries occasionally.  Once berries are soft, mash with a fork. Strain berries from juice, reserve juice.
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