Also, I have been repeating alot of my old stand-by recipes and not doing alot of new stuff. I did try out a new vanilla cupcake recipe that flopped on me....TWICE. Needless, to say, I won't be sharing that one with you!
I did, however, find a strawberry cupcake that is so yummy. Topped with strawberry swiss meringue frosting, it is really spectactular. I made these for a baby shower last Tuesday and they were a favorite, from the reports I have received!
Now, just to be completely honest, the swiss meringue buttercream frosting is not your basic butter and powdered sugar frosting. It is a bit more complicated and time consuming, but very good (particularly the strawberry version) and a nice change. That, and it is so shiny and pretty. :)
Fresh Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream Frosting (that's a mouthful!)
The Stuff You Need:
For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
3/4 cup whole milk, at room temperature
2 cups of fresh strawberries, chopped
1/2 tsp pure vanilla extract
For the frosting:
1 1/2 cups fresh strawberries; rinsed, hulled, and coarsely chopped
4 large egg whites
1 1/4 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
What To Do:
Preheat the oven to 325 degrees. Line muffin tins with paper cupcake liners. In a bowl, combine flour, baking powder, and salt. Whisk together and set aside. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. And the sugar and beat until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Add in half of the flour mixture and beat on low speed until incorporated. Add in the milk and beat until smooth. Add in the rest of the flour mixture and beat on low speed until blended. Fold in the strawberries with a spatula.
Using a large scoop (about 3 tbsp), fill the paper liners about 2/3 full. Bake about 20-25 minutes or until a toothpick or skewer inserted in the center comes out clean. Cool in the pans for about 5 minutes and then remove to wire rack to cool completely.
To make the frosting, place the strawberries in a blender or food processor and puree until smooth. Combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. Heat until the sugar dissolves and the mixture reaches 160 degrees, whisking frequently. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (this part took me about 12-15 minutes). The bowl should be cool to touch. Reduce speed to medium and add the butter, about 2 tbsp at a time, adding more once each additon is incorporated. If the frosting looks curdled or runny, just continue to beat it on medium-high speed until thick and smooth, about 5 minutes (or maybe even longer...just keep going, it will eventually come together!). Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
Fill a large pastry bag fitted with your favorite tip with the frosting (I used a Wilton 1M). Frost the cupcakes as desired.
P.S. I do not recommend making this frosting with a hand mixer unless you have super human arm strength!!
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| I wanted to show you the batter cuz I thought it was pretty. |
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| Look at all those strawberries! (And yes, I know, not one of my nicer muffin tins!) |
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| I just love that pretty pink frosting! |
Recipe adapted from Annie's Eats
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