scratch - Strawberry Cupcakes
Source of Recipe
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Recipe Link: http://www.parents.com/recipe/cupcakes/berry-topped-cupcakes/ scratch - Strawberry Cupcakes
for cupcakes:
1/2 cups fresh strawberries, trimmed and chopped
4 tablespoons plus 2 teaspoons strawberry-flavored gelatin
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs
3/4 cup buttermilk
for frosting:
3 cups powdered confectioners sugar
6 tablespoons unsalted butter, softened
3 tablespoons milk
1/2 teaspoon vanilla extract
for cupcakes:
Heat oven to 350 degrees F.
Line 18 indents of 2 cupcake pans with paper or foil liners.
In small saucepan, combine 1 cup of the strawberries, 4
tablespoons of the gelatin and 2 tablespoons water.
Heat over medium heat for 9 minutes or until bubbly.
Transfer to a small bowl and let cool 30 minutes.
In a small bowl, whisk flour, baking powder and salt.
In large bowl, beat butter until smooth.
Beat in sugar until fluffy, about 2 minutes.
Beat in eggs, one at a time.
On low speed, alternately beat flour mixture and buttermilk
into butter mixture, beginning and ending with flour.
Stir in cooled strawberry mixture.
Divide batter among liners, about 1/3 cup in each.
Bake for about 24 minutes or until tops spring back when
lightly pressed.
Cool cupcakes in pans for 5 minutes, then remove to a rack;
let cool.
In small saucepan, combine remaining 1/2 cup strawberries
and remaining 2 teaspoons gelatin.
Cook 5 minutes over medium heat until gelatin is dissolved.
Cool 20 minutes.
for frosting:
In bowl, blend sugar, butter, milk and vanilla until smooth.
Once cupcakes have cooled, spread with frosting, about 1 1/2
tablespoons for each.
Make a small indentation in the center of frosting with a
spoon.
Spoon scant 1/2 teaspoon cooled strawberry mixture into
indentation on top of each cupcake.
Chill 15 minutes, or until set.
Makes 16 cupcakes.
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