Now that summer is FINALLY here (I don’t know about wherever you live, but winter hung around FAR TOO LONG here in the Mitten), berries are back in season! There are few things in this world more delicious than a perfectly ripe berry… except for possibly buttercream frosting made from those perfect berries!
Vanilla Cupcakes with Strawberry Buttercream Frosting
cupcake recipe from here
makes about 2 dozen
For the cupcakes:
1 3/4 cups cake flour
1 1/4 cups all-purpose flour
2 cups sugar
1 T baking powder
3/4 t salt
2 sticks butter, room temp, cut into cubes
4 large eggs
1 cup milk (2% or whole)
1 tsp vanilla
For the buttercream:
3 sticks salted butter
3 – 4 cups powdered sugar
1/2 cup strawberry puree
1.) Preheat your oven to 325°. In the bowl of a stand mixer, use the paddle attachment to combine the flours, sugar, baking powder, and salt.
2.) Add the cubed, softened butter, and continue to mix until the butter is completely coated in the flour mixture and broken up into smaller pieces.
3.) In a separate bowl, whisk the eggs, milk, and vanilla together. Add the liquids to the flour/butter mixture in 3 additions, mixing until just combined after each addition (and scraping down the sides of the bowl as necessary). Be careful not to overmix!
4.) Line a muffin tin with paper liners, and fill each cup 2/3 of the way with batter.
5.) Bake for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. These cupcakes really don’t brown, and the tops stay a bit shiny and wet-looking, so go ahead and start testing with a toothpick at 18 minutes, even if they really don’t look done.
6.) While the cupcakes bake, you can work on your frosting! Start by making your strawberry puree; clean, hull, and halve about 8 medium strawberries. Add them to a food processor (or blender), and process until you have a relatively smooth liquid.
7.) Press the puree through a fine mesh sieve and into a small bowl, to get rid of any lumps and the strawberry seeds.
8.) Use a stand mixer (or hand mixer) to cream together the butter, powdered sugar (start with 3 cups, and add more if needed), and 1/2 cup of the strawberry puree. Scrape down the bowl and continue mixing until everything is well-combined.
9.) When the cupcakes have fully cooled, pipe or spread the frosting on to them. These cupcakes are best served the same day they’re made.
I served these cupcakes at a baby shower for a dear friend of mine, and aside from being tasty (the cupcakes have just enough vanilla flavor, and the strawberries add a wonderful freshness to the buttercream), the frosting is a perfectly beautiful shade of pink – just right for celebrating the impending arrival of a baby girl!
So glad to put my boots away for a few months,