Pink Strawberry Cupcakes with Strawberry Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Cupcakes:2¼ cups cake flour1½ cups granulated sugar2¾ tsp baking powder½ tsp salt1½ sticks (¾ cup) unsalted butter, at room temperature¾ cup pureed frozen strawberries (about ¼ of a 1 pound bag)4 large egg whites1/3 cup milkseveral drops of red/pink food coloring or gel pasteFrosting:1/2 cup frozen whole strawberries , thawed1 cup (2 sticks) unsalted butter , firm and slightly coldPinch coarse salt 3 1/2 cups confectioners' sugar , sifted1/2 tsp. pure vanilla extract
Cupcakes:
1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside.
3. In a large bowl with electric mixer, blend butter with strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).
4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
6. Let cupcakes cool completely before frosting.
Yield: About 18 cupcakes
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.
Number of Servings: 18
Recipe submitted by SparkPeople user ANGEBLA.
1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside.
3. In a large bowl with electric mixer, blend butter with strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).
4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
6. Let cupcakes cool completely before frosting.
Yield: About 18 cupcakes
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.
Number of Servings: 18
Recipe submitted by SparkPeople user ANGEBLA.
Nutritional Info Amount Per Serving
- Calories: 391.3
- Total Fat: 18.8 g
- Cholesterol: 50.1 mg
- Sodium: 160.7 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
Member Reviews