<g class="gr_ gr_290 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="290" data-gr-id="290">SRINKLES</g> CUPCAKES Recipe - STRAWBERRY WITH STRAWBERRY FROSTING
 
Prep Time
Cooking Time
Total Time
 
Original recipe from the owner of Sprinkles Cupcakes.
Author:
Type: Dessert
Yield: 12
Ingredients
  • CAME
  • ⅔ c whole strawberries, fresh or frozen (thawed)
  • 1½ c ap flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ c milk, room temperature (preferably whole milk)
  • 1 tsp pure vanilla extract
  • ½ c unsalted butter, room temperature
  • 1 c granulated sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • STRAWBERRY FROSTING INGREDIENTS
  • ½ cup whole fresh or frozen strawberries (thawed)
  • 1 c unsalted butter, chilled slightly (firm)
  • Pinch of salt
  • 3½ c confectioners' sugar, sifted
  • ½ tsp pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin tin with cupcake liners; set aside.
  3. Place strawberries in a small food processor or blender and process until pureed until you have ⅓ cup of puree (save any extra for frosting); set aside
  4. In a medium bowl, whisk together dry ingredients - flour, baking powder, and salt and set aside.
  5. In a small bowl, mix together wet ingredients - milk, vanilla, and strawberry puree; set aside.
  6. In an electric mixer bowl, cream the butter with the paddle attachment on medium-high speed until it's light and fluffy.
  7. Gradually add granulated sugar and continue to on medium-high speed until well combined.
  8. Reduce speed to medium and add egg and egg whites slowly and mix just until blended.
  9. Switch mixer to low (or switch to hand mixing) and gently mix in half of the dry ingredients. Add the wet ingredients and mix just until blended.
  10. Add the remaining flour slowly, scrape down the sides, and only mix until incorporated (mixing too vigorously or too long once the dry ingredients are added can ruin the texture of the cake.
  11. Divide the batter between the 12 prepared muffin cups.
  12. Bake 22-25 minutes or until the tops are dry to the touch (a toothpick and finger poke test won't work for these).
  13. Cool 2-minutes in the cupcake tin and then transfer to a wire rack to cool completely.
  14. STRAWBERRY FROSTING:
  15. Place strawberries in the bowl of a small food processor or blender; process until pureed.
  16. In an electric mixer bowl, beat the butter and salt on medium speed with the paddle attachment until fluffy.
  17. Reduce the speed and add the confectioners' sugar slowly; beating until well combined.
  18. Add the vanilla and 3 Tbls strawberry puree; mix until just blended.
  19. Be careful not to overmix the frosting or it will incorporate too much air. Your frosting should be dense and creamy, like ice cream
  20. Store in an airtight container in a cool location.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2010/03/15/sprinkles-cupcakes-yes-you-can-make-at-home/