Strawberry Cupcakes {Repost}

Strawberry Cupcakes | ButterlustBlog.com

Look familiar? Yes, I have already posted these Strawberry Cupcakes. No, the recipe has not changed.

Why repost? Well, I’m a bit embarrassed about it.  When I first posted this recipe in February, I was still using my iPhone 4 (5 whole megapixels!) for my blog photography. On top of that, I was still taking all of my photos in artificial light.Which may mean nothing to you, so I should tell you now that it’s best to photograph food in natural light. And while some people are incredibly talented iPhone photographers, I am not. So in conclusion, my blogger newbie iPhone pictures do not do this cupcake recipe justice.

Strawberry Cupcakes | ButterlustBlog.com

People eat with their eyes just as much as they do with their mouths. A great dish should be accompanied by great presentation. And while I am still working very hard at my food photography skillz (there is still MUCH room for improvement), these new photos are light years better than the last ones.

Strawberry Cupcakes | ButterlustBlog.com

Strawberry Cupcakes | ButterlustBlog.com

Strawberry Cupcakes | ButterlustBlog.com

Also, these cupcakes are pretty great. I use fresh strawberry puree – no artificial flavors here. Any while the Swiss Meringue Buttercream may seem intimidating, it’s really no big deal. The extra effort is totally worth it. The result is a light, fluffy frosting that tastes like strawberry milkshake clouds.

Bon Appetit!

Strawberry Cupcakes {Repost}

Ingredients

    For the cupcakes:
  • 2 1/2 cups cake flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup + 1 tbsp. unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs, room temp
  • 1/3 cup buttermilk
  • 1/4 cup oil
  • 1 tsp. vanilla extract
  • 2 cups chopped strawberries, pureed (3/4 will be for cupcakes, 1/4 will be for buttercream)
  • For the Swiss Meringue Buttercream:
  • 1/4 of the strawberry puree (above)
  • 4 large egg whites
  • 1 1/4 cups sugar
  • 3 sticks butter (1 1/2 cups), softened and cut into 1 tbsp pieces

Instructions

    For the cupcakes:
  • Line a muffin tin and preheat over to 350 degrees. (makes 18-24 cupcakes)
  • Put 2 cups of strawberries into blender and puree. I chopped the strawberries first for a more accurate measurement. Set aside.
  • Sift flour, baking soda salt into a medium bowl, set aside.
  • In a stand mixer with paddle attachment cream butter for 8-10 minutes until very fluffy. I was worried the strawberry puree was going to weigh my cupcakes down and cause them to be dense, so I creamed the butter a little longer than I normally would.)
  • Add sugar to the creamed butter and blend for an additional 2-3 minutes.
  • Add eggs one at a time until combined.
  • Add buttermilk, vanilla & oil and beat until well combined.
  • Add flour mixture and blend until just combined.
  • Fold in 3/4 cup of the strawberry puree.
  • Batter should light and fluffy and will not pour easily into cupcake tin.
  • Fill paper liners about 3/4 full and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • For the Swiss Meringue Buttercream:
  • Combine the egg whites and sugar in a heatproof bowl and set over a pot of simmering water.
  • Heat, whisking frequently, until the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer with the whisk attachment.
  • Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. The bowl will be cool to the touch.
  • Reduce the speed to medium and add the butter, 2 tablespoons at a time. Note: If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again.
  • Blend in the remaining strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  • To decorate fill a pastry bag or gallon sized ziplock bag (fitted with a large star tip if desired) and pipe onto cupcakes. Make sure cupcakes have cooled before decorating. Garnish with sprinkles or fresh strawberries.
http://butterlustblog.com/2013/09/10/strawberry-cupcakes-repost/

Comments

  1. Maegan @ The BakerMama` says:

    These are gorgeous and look so delish! Someone just asked me if I have a fresh strawberry cupcake recipe and I don’t, so I’ll send them your way! :) The new pics are awesome!

  2. Thank you for such beautiful pics, these cupcakes seem to be delicious, creamy and flavorful. I love it. Thank yo for sharing, have a nice evening, kiên
    Bouillon de Notes recently posted…together with … Al Di MeolaMy Profile

  3. Thank you for sharing such beautiful recipe, the pics are gorgeous, these cupcakes seem delicious, creamy and flavorful, thank you for sharing, have a nice evening, liên
    Bouillon de Notes recently posted…together with … Al Di MeolaMy Profile

  4. I’m making these for my daughter’s 7th birthday. The batter is so delish! I can’t wait to taste the actual cupcakes! The description of “tastes like strawberry milkshake clouds” won me over as I searched for the perfect recipe! ;)

    Question: Does the frosting stay overnight? Do I refrigerate?

    • Hi Valerie! So glad to hear you’re trying out the recipe, I’m sure you’ll love it! The icing should keep in the fridge overnight, though you will need to let it return to room temperature and whip it back up when you are ready to use it. Another option would be to frost the cupcakes then refrigerate them until it’s time for the birthday festivities. Thanks for stopping by! Happy Birthday to your daughter!

  5. Make these the other day for Valentine’s day and they were amazing! Thank you for the recipe!
    Charisse recently posted…Austin Eats // Gourmands Neighborhood PubMy Profile

  6. Would these stand up to heat at all? I am hosting an outdoor party and I would hate for them to melt.

    • KWahlman says:

      Hi Kat – it really just depends on how long they are going to be sitting out and how hot your climate is. The frosting is made with quite a bit of butter so it will melt, but should be okay for a few hours in the shade if the temp is 75-85F. To my knowledge, there aren’t any icings that can handle heat much hotter than that for long periods of time. Thanks!

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