Strawberry Cupcakes w/ Strawberry Buttercream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 33
Ingredients
Flour, white, 3 1/4 cupsBaking Powder, 3 tspSalt, 1 tsp Butter, unsalted, 2 sticksGranulated Sugar, 2 1/4 cups Egg, fresh, 3 largeegg white, fresh, 1 largeMilk, 2%, 1 cupVanilla Extract, 1 1/2 tspStrawberries, fresh, 2 cups, choppedEgg, fresh, 4 largeGranulated Sugar, 1 1/4 cup Butter, unsalted, 3 sticksStrawberries, fresh, 1 1/2 cup, finely chopped
- Finely chop & drain the strawberries meant for the butter cream first.
CUPCAKES:
- Preheat oven to 350F.
- Roughly chop the strawberries (2 cups).
- Whisk dry ingredients in a large bowl.
- Cream butter and sugar with a mixer.
- Add eggs, 1 at a time, beating after each addition.
- Reduce speet to low. Mix in the dry ingredients in 3 additions, alternating with the milk, and ending with dry.
- Add batter to the muffin cups, filling nearly full.
- Bake for 20-30 minutes, until there is a golden-brown crust and a toothpick comes out clean. (Don't under-bake, or your cupcake bottoms will be a soggy mess.)
BUTTERCREAM
- Finely chop the strawberries (1 1/2 cup) and drain them in a colander for at least 1 hour.
- Place whites and sugar in a double boiler. Whisk until sugar is dissolved and mixture reaches 160F.
- Remove from heat and whisk on medium for 5 minutes.
- Increase speed to medium-high and whisk until stiff, glossy peaks form, about 6 more minutes.
- Reduce speed to medium and add room temperature butter, 1 piece at a time.
- Switch to the paddle attachment and low speed. Add chopped strawberries and beat until smooth, 3-5 minutes.
- Frost the cooled cupcakes with a knife or put the frosting into a pastry bag to pipe onto the cupcakes.
Serving Size: Makes 33 cupcakes.
CUPCAKES:
- Preheat oven to 350F.
- Roughly chop the strawberries (2 cups).
- Whisk dry ingredients in a large bowl.
- Cream butter and sugar with a mixer.
- Add eggs, 1 at a time, beating after each addition.
- Reduce speet to low. Mix in the dry ingredients in 3 additions, alternating with the milk, and ending with dry.
- Add batter to the muffin cups, filling nearly full.
- Bake for 20-30 minutes, until there is a golden-brown crust and a toothpick comes out clean. (Don't under-bake, or your cupcake bottoms will be a soggy mess.)
BUTTERCREAM
- Finely chop the strawberries (1 1/2 cup) and drain them in a colander for at least 1 hour.
- Place whites and sugar in a double boiler. Whisk until sugar is dissolved and mixture reaches 160F.
- Remove from heat and whisk on medium for 5 minutes.
- Increase speed to medium-high and whisk until stiff, glossy peaks form, about 6 more minutes.
- Reduce speed to medium and add room temperature butter, 1 piece at a time.
- Switch to the paddle attachment and low speed. Add chopped strawberries and beat until smooth, 3-5 minutes.
- Frost the cooled cupcakes with a knife or put the frosting into a pastry bag to pipe onto the cupcakes.
Serving Size: Makes 33 cupcakes.
Nutritional Info Amount Per Serving
- Calories: 275.2
- Total Fat: 15.3 g
- Cholesterol: 77.5 mg
- Sodium: 136.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
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