Strawberry Cupcakes

This is supposedly the Sprinkles' strawberry cupcake with strawberry frosting
adapted from Candace Nelson's recipe on MarthaStewart.com. But most likely they left out a few ingredients and added some other things too...I mean why would they give out their secret recipe? My husband's mad because I didn't follow this to a T. I made a few changes. I didn't use all purpose flour. I used cake flour. I added 4 tbsp of strawberry preserves to the strawberry mix and I used strawberry milk instead of plain whole milk. Whenever I make strawberry cake, there's just not enough strawberry flavor so I feel like it needs to be amped up if possible. I think these few changes made a difference. I hate strawberry cake that's really just a vanilla cake with the essence of strawberry.

cupcakes

2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted (I used cake flour)
1 teaspoon baking powder
1/4 teaspoon coarse salt (I used kosher salt)
1/4 cup whole milk, room temperature ( I used strawberry milk)
1 1/2 teaspoon pure vanilla extract
zest of 1 lemon grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

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

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.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, lemon zest and strawberry puree; set aside. My own addition was 4 tbsp of strawberry preserves to this mix.

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.

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 and bake until tops are just dry to the touch, 19-22 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

sprinkles' strawberry frosting

1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold (I used room temp)
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted ( I used 3 cups)
1 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.

I piped these using a star tip and I learned a new piping technique-the rose! Actually, it's really simple. It's stupidly simple, but isn't it pretty?

These were really good...and I don't throw that phrase around too loosely when it comes to cupcakes. My husband (who is super picky) really liked them too and he's usually really critical of my baking especially when it comes to cupcakes. But he has to be because he knows that I'm on a mission to find the perfect recipe. The cupcake was moist, and the strawberry flavor really shined. I love the speckles of real strawberry that comes through in the cupcake and the frosting. This one is a keeper.

Happy Birthday Mika!