The perfect treat for the upcoming Valentine's Day! This recipe makes 6 cupcakes - great for a tasty dessert when you don't want tons of leftovers. They have a very refreshing flavor - the cupcakes are very moist & almost muffin like in texture. The pureed strawberries give the perfect pink hue to the frosting.
STRAWBERRY CUPCAKES (adapted from Martha Stewart (From Sprinkles Bakery))
1/3 cup strawberry puree (just puree fresh or thawed frozen strawberries (without sugar!))
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar
Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Cream the butter & sugar in the bowl of a stand mixer. Beat until light and fluffy (1-2 minutes). Add the egg and mix on low until combined.
Add salt, baking powder and half of the flour, and mix briefly on low. Scrape down the bowl and add the vanilla and strawberry puree, mixing just until combined. Scrape down the bowl and add the remaining flour. Mix on low, then divide the batter evenly among the prepared cupcake tins.
Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
2 tbsp soft butter
1/4 cup strawberry puree
1 1/2 to 2 cups powdered sugar
1/4 tsp vanilla
Dash of strawberry extract, optional
Mix butter, vanilla and strawberry puree in mixer. Mix in powdered sugar until a thick, spreadable texture. Beat until smooth.
I recommend storing the finished product in the fridge, the frosting is very soft.