It's no secret that I love strawberry season. I made at least a half a dozen trips to the strawberry farm to pick berries last month.
I've turned my delicious red fruit into strawberry shortcake,
and strawberry jam.
I dipped them into chocolate and turned them into footballs.
I even made strawberry yogurt dip to enjoy with these juicy strawberries.
It's really no wonder that I've had to make so many trips to the strawberry farm because I didn't stop there. I also made a batch of strawberry cupcakes with fresh strawberry buttercream last week.
Strawberry Cupcakes (2 dozen)
1 1/3 cup frozen strawberries, thawed 2 teaspoons vanilla
3 cups flour 1 cup butter
2 teaspoons baking powder 2 cups sugar
1/2 teaspoon salt 2 eggs
1/2 cup whole milk 4 egg whites
Puree strawberries in cuisinart to make 1/3 cup puree. Combine milk, vanilla and puree.
Whisk together flour, baking powder and salt.
In mixer, beat butter until fluffy.
Add egg and whites until just blended.
Divide batter among 24 muffin cups.
Bake 22 minutes at 350.
For the frosting, I made a batch of vanilla buttercream and then swirled in some of my homemade strawberry jam.
I frosted the cooled strawberry cupcakes with strawberry buttercream and then I topped each one with a fresh strawberry.
These
strawberry buttercream really makes these cupcakes extra special. They're a welcome addition to
my strawberry recipe collection. And, I still have a few strawberries left
in my bucket for my strawberry pie!
Ciao!
Strawberry Cupcakes (2 dozen)
1 1/3 cup frozen strawberries, thawed 2 teaspoons vanilla
3 cups flour 1 cup butter
2 teaspoons baking powder 2 cups sugar
1/2 teaspoon salt 2 eggs
1/2 cup whole milk 4 egg whites
Puree strawberries in cuisinart to make 1/3 cup puree. Whisk together flour, baking powder and salt. Combine milk, vanilla and puree. In mixer, beat butter until fluffy. Add egg and whites until just blended. Add 1/2 flour mixture. Add milk. Add remaining flour. Divide batter among 24 muffin cups. Bake 22 minutes at 350.
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