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.
