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Cupcakes: Strawberry Cupcakes

Source of Recipe

"The Southern Pantry Cookbook" by Jennifer Chandler


Recipe Introduction

"With this cute pink icing, these cupcakes make me smile! And what makes me smile even more is that pretty pink color and fruit flavor come naturally from strawberries."

List of Ingredients

Cupcakes:
â—¦ 2 cups sliced strawberries, thawed and drained if using frozen
â—¦ 2 cups sugar, divided
â—¦ ½ cup water
â—¦ 3 cups all-purpose flour
â—¦ 4 teaspoons baking powder
â—¦ 1 teaspoon salt
â—¦ 1½ cups (3 sticks) unsalted butter, softened
â—¦ 6 large egg whites
â—¦ 2 teaspoons vanilla extract
â—¦ 1 cup buttermilk

Strawberry Cream Cheese Icing:
â—¦ 1 (8-ounce) package cream cheese, softened
â—¦ ½ cup (1 stick) unsalted butter, softened
â—¦ 1 teaspoon vanilla extract
â—¦ 5 cups confectioners' sugar, sifted
â—¦ 1 cup diced strawberries, thawed and drained if using frozen


Recipe

To prepare the cupcakes:
Place the strawberries, ½ cup sugar, and water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the fruit is very soft, about 10 minutes. Transfer the mixture to a blender and purée until smooth. Refrigerate until chilled, about 20 minutes.

Preheat the oven to 350 degrees. Line standard muffin tins with paper liners.

Place the flour, baking powder, and salt into a medium bowl. Stir to combine. In the bowl of an electric mixer, beat the remaining 1½ cups sugar and the butter until light and fluffy. Add the egg whites, one at a time, and mix until well blended. Stir in the vanilla and chilled strawberry purée.

Reduce the speed to low and alternately in three batches, add the buttermilk and the flour mixture, starting and ending with the milk, and stir until well blended. Fill each liner ¾ full of batter. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely on wire racks.

To prepare the icing:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla until light and fluffy. Add the sugar and beat until smooth. Stir in the strawberries. Generously ice the cupcakes.


Makes 24 cupcakes



• Cooking Tip:
Depending on the humidity outside and the juiciness of your strawberries, your icing may be a little loose. For a stiffer icing, stir in a little extra confectioners' sugar if needed. I recommend adding ¼ cup at a time until you get the desired consistency.

• Variation:
To make this recipe as a whole cake, bake the batter in two 9-inch cake pans for about 25 minutes or until a toothpick inserted in the center comes out clean.