Wednesday, June 11, 2008

Strawberry Cupcakes

These little treasures were made for a wedding shower and I'm very happy with the way they came out in the end. I liked the cake recipe being a little on the healthier side, although they did seem a little heavier after just having made dorie's perfect party cake. The frosting is totally unhealthy, but delicious, and I'd say you only need a half recipe, even with putting in a pastry bag and piping. I topped with white chocolate buttons, as the bride to be is an enormous white chocolate fan.

I think my cupcakes were probably not as sweet as I used plain yoghurt which is unsweetened. The frosting more than made up for that! I would have liked them to be slightly pinker, so I think I would have also added some of the blended strawberries.

Dont be tempted to add too much strawberry puree to the frosting as it will curdle.

Strawberry cupcakes from cooking with amy
Makes 12
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 large egg
6 ounces Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Sprinkles' Strawberry frosting from martha stewart
They say its for a dozen, I'd say its enough for 24!!
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, yogurt and vanilla, blending until smooth.

2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.

3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.

4. Make the frosting
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

1 comment:

Meryl said...

It is *so* the season for strawberries!