Strawberry Cupcakes with Strawberry Buttercream
These cupcakes are from Martha Stewart."Yummy yummy, was very awkward making but that was because I only now see the option to change the metric amounts! Changing to cups to figure out took a while to adapt to but despite my awkwardness they turned out perfect! Doubled quantity and got 4 and a half dozen! Will be sure to make again, next time using familiar metrics! ;)" - Mimikins89
Yield: 24 Servings Ready in 45 minutes
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|2 3/4 cupsall-purpose flour|
|1/2 cupcake flour|
|1 tablespoonbaking powder|
|2 sticksunsalted butter; at room temperature|
|2 1/4 cupssugar|
|1 egg white|
|1 1/2 teaspoonvanilla extract|
|2 cupsstrawberries; finely chopped|
|4 egg whites|
|1 3/4 cupssugar|
|3 sticksunsalted butter; at room temperature|
|1 1/2 cupsstrawberries; pureed|
|strawberries; for garnish|
Strawberry Cupcakes with Strawberry Buttercream Preparation
Preheat oven to 180°C (350°F). Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
You can add a bit of pink food coloring to the buttercream mixture to give it some more color.
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