Strawberry cupcakes
Preppy Kitchen · ♥ 14.5K likes · 603.4K views · 8 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Set the oven to 350F and line two muffin tins with papers.
Mince one cup of fresh strawberries small so they distribute through the batter; strawberries are notoriously wet so the amount matters.
- 220 g fresh strawberries
- 360 g all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 2 tsp baking powder
Whisk the flour, salt, baking soda and baking powder together in a large bowl, breaking up any lumps.
- 226 g butter
Cream 226 g soft butter on medium speed for a minute or less to break it up.
- 300 g granulated sugar
- 3 whole eggs
Add 300 g granulated sugar and whip on medium high about five minutes until light and fluffy, scraping the bowl down at least twice.
On medium, add the three eggs one at a time, mixing and scraping between each.
Eggs, vanilla and the coloring choice
- pink food coloring
Optional: add a drop of pink or red gel food coloring for a strawberry hue, easiest into the liquid.
- ½ cup milk
- ½ cup sour cream
Mix half a cup of milk with half a cup of sour cream.
Milk and sour cream with gel coloring
With the mixer on low, add the flour and the milk and sour cream mixture in three alternating batches, starting and ending with the dry, mixing only until almost combined so the cupcakes do not go dense and gummy.
- rice
Scoop about a quarter cup of batter into each cupcake.
- 90 ml strawberry puree
Blitz about six large strawberries in a mini food processor or blender to get six tablespoons of puree.
Strawberry puree
- 339 g unsalted butter
- ¼ tsp salt
Whip 339 g room temperature unsalted butter with a quarter teaspoon salt on high for five minutes until light and fluffy, scraping down halfway.
- 720 g powdered sugar
Add the six cups of powdered sugar a cup at a time with a tablespoon of the strawberry puree after each, scraping down every two cups, until all six tablespoons and six cups are in.
Whip the frosting a few seconds to smooth out any foaminess, then pipe with an 846 star tip, starting in the middle and spiralling out.