Sprinkles' Strawberry Cupcakes With Milk Chocolate Frosting

By far the most moist cupcake I've ever eaten. I made these for one of my best friend's birthday (shout out to Katie G.) I don't think I've eaten a better cupcake to date than this. Make sure to use fresh strawberries. It makes a difference.

Sprinkles' Strawberry Cupcakes

Yield: 1 dozen

Ingredients:

2/3 cup whole fresh strawberries

1-1/2 cups all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon course salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup of sugar

1 large egg room temperature

2 large egg whites, room temperature 

Materials:

Cupcake pan

Food processor or blender

Medium mixing bowl

Large mixing bowl

Small mixing bowl

Cupcake liners

Electric Mixer

Spatula

Measuring cups/spoons

Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.

Place strawberries in a small food processor (or puree in a blender); process until pureed. You should have about 1/3 cup of puree, add a few more strawberries  if necessary ( I used a little over 1/3 of a cup, probably why the cupcakes were so moist and flavorful). Set aside.

In a medium bowl, whisk together flour, baking powder, & salt; set aside.  In a small bowl mix together milk, vanilla, & strawberry puree. Set aside.

In the bowl of an electric mixer fitted with paddle attachment (I used a large mixing bowl and a handheld electric mixer). , cream butter on medium-high speed, until light & fluffy.  Gradually add sugar & continue to beat until well combined & fluffy.  Reduce the mixer speed to medium & slowly add egg & 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 & bake until tops are just dry to the touch 22-25 mins.  Transfer muffin tin to a wire rack & let cupcakes cool completely in tin before icing.

Milk Chocolate Frosting

Ingredients:

3-1/2 ounces milk chocolate

3 ounces semi-sweet chocolate 

2 cups confectioners' sugar, sifted

1/4  cup milk

1/4 (1/2 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Materials:

Saucepan

Stainless steel mixing bowl (to put chocolate in over the saucepan filled with water)

Electric mixer

Spoon/offset spatula

Put the chocolate in a medium heatproof bowl.  Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.

Stir the chocolate occasionally until melted & smooth (alternatively, put the chocolate in a medium microwave safe bowl. Melt at 50% power in the microwave until soft, about minute.  Stir & continue heat until completely melted, about 1 to 2 minutes more).

Add the confectioner's sugar, milk, butter, vanilla extract, & salt and beat with an electric mixer until smooth & creamy.  Divide icing evenly between cupcakes & swirl  with the back of a spoon or an offset spatula.

Top with a strawberry.