Strawberry Cupcakes

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STRAWBERRY CUPCAKES





Fresh strawberry cupcakes made from scratch! A fluffy vanilla cake loaded with fresh strawberries and a rich strawberry butter cream frosting. The flavour and texture of these cakes get even better if you let it rest overnight. So it is also great make ahead treat. 

Strawberry cupcakes

The cake itself is flavoured with vanilla essence, small pieces of fresh strawberries and strawberry puree. Since i'm using fresh strawberries to this recipe, these cakes does not naturally turn out as neon pink. Therefore , if you want a pink cake you will need to add some food coloring. How much to use is completely up to you.

Reach for cake flour instead of all purpose flour. Cake flour is low in protein which result a softer and lighter texture. If you cant get your hands on cake flour . Use this cake flour substitute. 2 cups all purpose flour + 1/4 cup cornflour. Sieve twice until well combine.

Egg yolk and egg whites are whipped seperatly. Egg whites are whipped until soft peak then folded to the cake better creating a lighter and fluffier cake.

Let's talk frosting. This strawberry butter cream is made from fresh strawberry
reduction. It is definitely my new favorite  buttercream frosting. Try not to skip this process because it's so worth it!

Let's get baking!




INGREDIENTS

- 13 strawberries**

- 2 1/2 cup cake flour

- 1 large egg + 2 egg whites (seperated) 

- 2 1/2 tsp baking powder

- 3/4 cup butter ( room temperature)

- 1 1/2 cup granulated sugar

- 3 tsp vanilla essence

- 1 cup whole milk ( room temperature)


FOR FROSTING

- 1/2 cup strawberry puree**

- 1/2 butter room temperature

- 2 1/2 cup powdered sugar


METHOD

- Preheat oven to 177c .

- Line muffin pan with cupcakes liner.

- Slice 9 strawberries and place them in food
  processor/ blender. Pulse until they are 
  chunky puree. You should have about 
  1/3 cup . Set aside. Chop the remainder
  strawberries. Mix together with the 
  strawberry puree. 




- In a mixing bowl, sift in cake flour and
  baking powder. Set aside
 
- Seperate egg yolks and egg whites.




- Using a hand mixer or stand mixer beat 
  butter on high speed until smooth and 
  creamy. Then add sugar continue beating
  until creamed together.




- Add egg yolk and vanilla essence beat 
  until combine.




- Mix in dry ingredients in two addition,
  alternating with whole milk. Mix until
  just combine. Be careful not to over mix.




- In another bowl whisk egg whites on high 
  speed until soft peak form. 




- Using a spatula gently fold in the whipped  
  egg whites, strawberry puree and chopped
  strawberries into the cake batter until
  well combined. The better will be slightly
  thick.







- Fill the prepared liners with the cake
  batter to about 3/4 full.




- Bake in preheated oven. For 20 to 25 
  minutes or until toothpick inserted comes
  out with a few crumbs. ( Depending on 
  your oven , the cakes might take lesser or
  more time to bake)

- Allow the cupcakes to cool completely
  before adding the frosting.


STRAWBERRY FROSTING


- Add the berries in a food processor and
  pulse it to make a puree.

- Simmer the puree in a saucepan over low 
  heat to reduce by 3 tbsp and to concentrate
  the flavour. Stir continuously. Let aside to      cool for  5 to 10 minutes.
 



- Whip butter until fluffy. Add 1 cup
   powdered sugar and strawberry puree.
   Continue to whip until fluffy. Adding
   in additional powder sugar if needed to
   reach desired consistency.


- TO ASSEMBLE THE CUPCAKES

-  Place a piping tip inside a piping bag

- Place the bag inside a tall cup and fold
  the excess bag over the edges of the cup.
  Fill the frosting.

- Start squeezing and begin swirling in the
  centre.




- Then decorate with fresh slice strawberry.

Fresh strawberry flavour, swirly pink frosting. These have it all. Enjoy!


** To get the strawberry puree for both 
     cup cakes and frosting. Puree 
     strawberries in a food processor or
     blender then measure the amount 
     needed. The amount will vary depending
     on the size of your strawberry.
     







- Recipe sauce : Sally's baking addiction

Follow my Instagram 
@_casualcook_ for more receipies

Don't forget to tag me on your wonderful
creation.




  




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