If there is batter attache to the toothpick, give them a few minutes longer. Unlike the cupcake batter however, you’ll boil down the puree even more until it’s the consistency of jam. The strawberry puree reduction MUST BE COMPLETELY COOLED before folding into the cake batter or frosting ingredients. (Highly recommend, because it's cute, and also shows off the fact that the cupcakes are flavored with real strawberry. With fresh strawberries I picked recently, I knew these homemade strawberry cupcakes … Add on a swirl of strawberry buttercream and you’ve got one stellar cupcake … It needs to be cold (not even the tiniest bit warm). https://www.marthastewart.com/316838/sprinkles-strawberry-frosting Add the strawberry puree to a medium saucepan over medium heat. Preheat the oven to 350 degrees F and line one muffin pan with paper liners. Fold in 75% (about a 1 ½ cups) of the strawberry puree reduction. Most strawberry cupcake recipes call for cake mix and/or strawberry Jello; very rarely do they actually use real strawberries. Generally speaking, you can use fresh or frozen berries pretty … 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces) 1/4 cup (100g) ... You can press some of the strawberries … For the cupcakes 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter) 3/4 teaspoon xanthan gum (omit if your blend already contains it) Once cooled, separate into a 25/75 ratio. Mash 3 strawberries into a chunky puree using a fork or blender. 3 oz package strawberry Jell-O 10 oz frozen strawberries, thawed and pureed in a blender. Required fields are marked *, I'm Erin. In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk. Strawberries: I have only made these with fresh strawberries, but I imagine that thawed frozen strawberries will work as well. Cool the reduced puree completely before adding it into the frosting. 3 of 12 Cream together the butter and powdered sugar for the frosting and beat until smooth. Have you ever seen a cupcake as pretty as these strawberry cupcakes? 4 large eggs 1/2 cup vegetable oil 1/4 cup water 8 oz cream cheese, soft 1/4 cup butter, soft 6 cups powdered sugar 1-2 Tbsp heavy cream Sift them together 3 times before using in the recipe. In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes). Just before Valentine’s day I had an urge to bake something pink. It should come out to roughly 2 cups. You want it to be extra thick so that your strawberry frosting turns out thick, creamy, and never watery. 2. Thank you so much for catching that edit! You'll end up with about 18 cupcakes total. For the strawberry syrup 1 pound strawberries, frozen or fresh but hulled and roughly chopped. In a medium bowl whisk together the cake flour, baking soda, baking powder and salt. Developing the perfect strawberry cupcake recipe was actually quite a challenge. Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter). These fresh Strawberry Cupcakes have a delicious strawberry flavor and chunks of fresh strawberries in the cake batter. So, we boil down the puree first to remove the excess liquid. Homemade Strawberry Cake with Fresh Whipped Cream Topping, Vanilla Cupcakes with Fresh Strawberry Buttercream. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. ), or these Berry Shortcake Frozen Yogurt Popsicles, that are so reminiscent of the shortcake popsicles from the ice cream trucks! Stir gently as the puree comes to a gentle boil. Place strawberries in a small food processor; process until pureed. I actually wrote an entire post a few years ago about how to make the perfect homemade strawberry frosting – so feel free to click here to get ALL my tips, and tons of explanation. Strawberry Cupcakes. In a large bowl beat the butter and sugar until fluffy (about 3 minutes). I love creating rustic, from-scratch recipes that are tasty and comforting, using basic pantry staples. Preheat oven to 350 F. Line a muffin tin with paper liners or grease. They add extra flavor and texture to these cupcakes. Create the frosting base first, by whipping the butter, powdered sugar and vanilla together, and then fold the strawberry flavoring into it. The cupcakes didn’t actuallly taste that much like strawberries. These cupcakes are freezer friendly. … 1/4 cup (2 fluid ounces) lukewarm water. For the frosting, be sure to thaw and drain the frozen strawberries before whipping them into the frosting, otherwise it will turn out too thin. Delicious and easy Strawberry Cake Filling for Cakes and Cupcakes! Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. I was a bit apprehensive, but both the cake and frosting turned out great! I typically put it in the fridge or freezer to speed up the process. Help spread the word. Beat in 2 tablespoons of the thick, jam-like strawberry puree. These strawberry cupcakes are topped with fresh strawberry frosting. Now I am not usually a cupcake kind of baker, and in fact I normally would prefer quick breads, or rustics tarts or cakes, but I just wanted to … Butternut Squash Ravioli with Browned Butter Fried Sage, Bacon and Walnuts. I’ve been wanting to give a makeover to the strawberry cupcakes I did back when I first started the blog. Once the dry ingredients are evenly blended, add the softened butter sticks, oil, egg whites and sour cream to blend. Allow to cool in the refrigerator before using it in the cupcake batter. And since I’ve been on a mission recently to make the perfect vanilla cupcake, I decided this was the perfect time. This is super easy to make— if you can make whipped cream , you can make this frosting easily. It's flavored and colored in the same way that the cupcake batter is. For a more vibrant red color, you can add in a few drops of red food coloring. The process of reducing the strawberry juice creates a concentrate that flavors the cupcakes and adds nice color. Combine all the dry ingredients in a mixing bowl (flour, sugar, baking powder, baking soda, and salt). Moist and fruity strawberry cupcakes topped with a light and fluffy strawberry flavored whipped cream frosting. You should have around 1/2 cup. The vanilla cake is moist and fluffy. I want to inspire people to fall in love with simple ingredients and all the delicious things that can be created with them, while making life long memories in the kitchen. If it is too thick add a tiny bit more of the puree. Repeat the process until all the flour mixture and buttermilk mixture are added. 1/4 cup (50 g) granulated sugar. Optionally, mix in the red food coloring. Stir gently as the puree comes to a gentle boil. Prepare the cake batter base by combining the flour, sugar, baking powder, baking soda, and salt until evenly combined. After doing some cupcake research – I found that most recipes fell into 1 of 2 categories: But I wanted a strawberry cupcake recipe that had an obvious strawberry flavor AND used real berries. However, puree has too much water in it, so you can’t add it directly to the cupcakes. These cupcakes are sweet and fluffy without overpowering the bright strawberry flavor. Topped with cream cheese frosting and the star of the cupcake, fresh strawberries … Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Wanting to save a little time, I used Simply Fruit strawberry “jelly ” for the puree. Or in a nutshell – here’s my biggest tips: And now for a few common questions about making these strawberry cupcakes: While these homemade strawberry cupcakes require a little extra work, they are so worth it. When boiling down the strawberry puree, make sure you boil it down enough so that it’s thick like jam. In my opinion, the seeds are nice left in because you know there is real fruit in there. Divide the final reduced strawberry puree (flavoring) by removing 25% from the final amount. You should have about 1/3 cup … Moist, real strawberry cupcakes flavored with real strawberry, topped with a real strawberry buttercream frosting and finished with a fresh strawberry on top. It's not a necessary ingredient, but it can help to make your strawberry flavor and color POP, while still sticking to real strawberries as the main ingredient. Required fields are marked *. The batter will seem thick, but becomes more cake-batter like once you add the strawberry concentrate. Either grease them or use cupcake/muffin pan liners. Continue to mix until light and fluffy. Your email address will not be published. strawberries in a food processor (left), and after they have been pureed (right). Ingredients in strawberry cupcakes. Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean. (I used a 1M tip). The diced fresh strawberries in the batter are what really make Easy Strawberry Cupcakes out-of-this-world good. Strawberry Cupcakes have moist and fluffy crumbs; in these cupcakes, you will enjoy tiny pieces of fresh strawberries that adds more flavor and great texture.Making these cupcakes hardly takes time, and they are baked in a medium heat oven for even baking. Heat on stove at a medium high simmer for 10-20 minutes until reduced by half; set aside in the fridge to cool. You’ll also notice that we’re using cake flour in the batter. The fresher, sweeter, and more vibrant red color your berries have – the better your frosting will be. They'll continue to cook for a minute or two longer once removed from the oven. Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. While delicious, I felt they could be even better! Moist, extra juicy and super sweet Strawberry Filled Cupcakes are the most delicious way to celebrate summer! Bonus: these cupcakes … In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. We use two forms in the cupcakes and frosting – a puree that is reduced on the stove, and diced bits of strawberry that add moist little pockets of juicy berry flavor to the cupcakes. Chop the remaining berries into … You're awesome for doing it! Add in 1/2 of the powdered sugar (1 1/2 cups) and beat with a mixer until it comes together in a … Your email address will not be published. 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