This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There’s up to date strawberry purée in every the cake batter and the buttercream frosting.
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Parts
- ⅔ cup full up to date or frozen strawberries, thawed
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon coarse salt
- ¼ cup full milk, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 huge egg, room temperature
- 2 huge egg whites, room temperature
- Sprinkles’ Strawberry Frosting
Directions
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Preheat oven to 350 ranges. Line a 12-cup muffin tin with cupcake liners; put apart.
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Place strawberries in a small meals processor; course of until pureed. It’s best to have about 1/3 cup of puree, add a lot of further strawberries if wanted or save any extra puree for frosting; put apart.
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In a medium bowl, whisk collectively flour, baking powder, and salt; put apart. In a small bowl, mix collectively milk, vanilla, and strawberry puree; put apart.
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Inside the bowl of {an electrical} mixer fitted with the paddle attachment, cream butter on medium-high velocity, until gentle and fluffy. Step-by-step add sugar and proceed to beat until properly combined and fluffy. In the reduction of the mixer velocity to medium and slowly add egg and egg whites until merely blended.
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With the mixer on low, slowly add half the flour mixture; mix until merely blended. Add the milk mixture; mix until merely blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as wanted, until merely blended.
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Divide batter evenly amongst prepared muffin cups. Swap muffin tin to oven and bake until tops are merely dry to the contact, 22 to 25 minutes. Swap muffin tin to a wire rack and let cupcakes cool totally in tin sooner than icing.
Initially appeared: The Martha Stewart Current, February Winter 2008, The Martha Stewart Current, February Winter 2008