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Cupcakes: Ponchatoula Strawberry Cupcakes

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"The scent from a flat of Louisiana strawberries will fill a room. And I do think the small, deep red berries are profoundly the sweetest around. California ones seem too big and watery, and can be almost hollow when you bite into them. Florida's are pretty good and have a nice color, but can be a little insipid. They must keep the good ones for themselves. These little cakes draped with pink, red-speckled frosting are full o the springtime taste of ripe strawberries."

List of Ingredients

Cupcakes:
◦  2½ cups cake flour
◦  1 tsp baking soda
◦  ¼ tsp salt
◦  ⅓ cup buttermilk
◦  ¼ cup canola oil
◦  ½ tsp almond extract
◦  1 tsp vanilla extract
◦  ½ cup (1 stick) unsalted butter
◦  1½ cups granulated sugar
◦  2 large eggs
◦  1 cup mashed fresh or frozen strawberries
◦  1 tsp grated orange zest

Frosting:
◦  ½ cup fresh or frozen strawberries
◦  2 Tbsp strawberry jam
◦  1 tsp fresh lemon juice
◦  1 (8-ounce) package cream cheese, softened
◦  1½ cups (3 sticks) unsalted butter, softened
◦  4 cups confectioners' sugar, sifted


Recipe

Make the Cupcakes:
Preheat the oven to 350° F. Spray a muffin tin with nonstick cooking spray or line with foil baking cups.

In a medium bowl, sift together the flour, baking soda, and salt. In another medium bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.

In an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the buttermilk mixture. Beat for 1 minute at medium speed.

Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the strawberries and orange zest. Spoon into the prepared muffin tins, filling them two-thirds full. Bake for 18 to 20 minutes, or until the cupcakes spring back when touched lightly in the center. Cool in the pans for 10 minutes, then unmold the cupcakes and cool on racks.

Make the Frosting:
In a small saucepan over medium heat, combine the strawberries, jam and lemon juice. Cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft. Press any big pieces with the back of the spoon to mash.

In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy. At low speed, slowly add the confectioners' sugar and mix until combined. Add the strawberries and mix at low speed until blended.

When the cupcakes are completely cool, spread with the frosting.

Makes 24 cupcakes


NOTES:


â—¦ Wash strawberries right before you eat them. If damp when stored, they will mold and their skin will toughen.

â—¦ If the strawberry jam mixture seems runny, cook for 5 more minutes.

â—¦ Frosting beaten at too high a speed will be full of air bubbles and not have a smooth finish when spread.

â—¦ These may be baked in paper, foil, or silicone liners, if desired.