Strawberry Cupcake with Strawberry Butercream Frosting

Strawberry Cupcake with Strawberry Buttercream Frosting

Payroll week will come so soon... Instead of encoding all the sick leave notes, my mind is flying and thinking of a cupcake recipe that I will bake in the evening. I promised to Tita Lena (my mommy in the office) that I will bake something for her family. Her kids loves my cupcakes ( sabi nya =) ). Since I've done Vanilla and Chocolate, might as well try strawberry! Good thing I was able to get the last pack of fresh strawberry in our mini mart.

I got the recipe from Martha Stewart which she also got from Candace Nelson. I added some ingredients to enhance the flavor and color of my strawberry cupcakes.

I mess up a little bit on my frosting. Instead of putting 3 tablespoon of strawberry puree, I ended up pouring all the 130 grams of puree. It didn't look so good but I was able to fixed it with my extra butter.

Ingredients

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

2 drops of red food coloring

1/4 teaspoon Strawberry essence

Directions
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.

Strawberry Buttercream Frosting

Ingredients

Makes enough for 1 dozen cupcakes

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.