Sunday, 4 May 2008

Strawberry Cupcake with Strawberry Frosting

I was planning to make this cake for my little niece for her 6th birthday, so I thought of trying it first so I won't make mistake when I actually making the birthday cake. She's a big fan of STRAWBERRY. Anyhow, the cake was delicious just the frosting is too sweet, although I have followed what vania said to less the sugar. Next time, I must again reduce the sugar. However, my sister already panic when she tried the cake. SWEET, SWEET, and SWEET, that's all what I have heard the whole day from all relatives who tried. Then, I passed the decision to her either to make or to buy. She decided to buy :( instead of trusting my inexperience in modifying recipe *hehehe* It was a right decision :) Above of all, the cake was yummy...just need to cut less the sugar for those who are not sweet eater like us :p By the way, if you compare my cake to vania's, my cake is less pinky as hers. What has been the different?? I followed exactly what's in the recipe.





Strawberry Cupcake with Strawberry Frosting
Source: vania (v-recipes)

Strawberry Cupcakes
makes 1 dozen

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

'Sprinkles' Strawberry Frosting

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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 Frosting
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 (reduce to 2 cups)

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.
Source : Martha Stewart website

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