Ready in 45 minutes
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
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Top-ranked recipe named "Strawberry Cupcakes with Strawberry Buttercream"
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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rmsbaker29 8 months agoIt does taste more like a muffin but are very good. The frosting recipe was tricky to figure out and did not turn out and I was a bit disappointed.
mpercoco 10 months agoI think it tastes too much like a muffin. It was ok but not better than other strawberry cupcakes i have had. The frosting was good but i rather have store bought. I will only make this again if asked to.
jarelle 10 months ago
erika95 1 year agoGood
Lachupacabra85 1 year agoThe frosting was fine until I added the strawberry puree. It then became a soggy mess that wasn't fixable. Super disappointing. It still tasted good though.
Lilevil 1 year agoVERY yummy! A hit with everyone!
anthonyholt 1 year ago
Mimikins89 1 year agoYummy 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! ;)
angrose 1 year agoMade just the icing from this recipe and substituted raspberries for the strawberries. It worked out well. Please note that the icing is more of a meringue than buttercream and is a tad tricky :)
Cstone09 2 years agoThese are AMAZING!!! Martha is a wonderful woman.
Rosalina22 2 years agoThere awesome; everyone in my family.... Loves them!!!
samishepard87 2 years ago
jflora 2 years agoThese are delicious!! Love Martha!
CayleeGrey 2 years ago@Pammyelle : t is a teaspoon and T is a Tablespoon (big T, little t). @amberdey : I've never tried this as a cake recipe, but I'm certain it would work. Just cook it for a bit longer.
amberdey 2 years agocould I use this as a cake recipe?
Pammyelle 2 years agoThe T is it tablespoon and teaspoon?
TracieP 2 years agoYummy. Super yummy. But make sure you cook them well or they are dense like a muffin. In my oven they needed a full 25 minutes
Himay13 2 years agoLove them! my new favorite recipe to make :)
CayleeGrey 2 years agoMartha's cupcakes are amazing.