Daily Cupcake Recipe

Recipe for Friday, October 16th, 2009:
Strawberry Cupcakes with Strawberry Buttercream

Recipe via AllRecipes.

Prep time: 10 minutes
Cook/bake time: 30 minutes

Serves: unknown

(Image via AllRecipes)

Ingredients [Strawberry Cupcakes]:

• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs (room temperature)
• 2 3/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1 cup whole milk, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup strawberry puree made from frozen sweetened strawberries
  
  
  • Note: The measurements for the flour are for sifted flour, not the amount to be sifted. Sift the cake flour and then measure the amount to be put into the cake.

(A conversion table can be found here.)

(For this recipe, there is also a conversion calculator on-site.)

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared cupcake tins.

Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the tins over a wire rack for at least 10 minutes, before tapping out to cool completely.

(Image via Flickr)

(Image via Sassy Girl Pies)

(Image via Kisses and Cross Stitches)

Frosting recipe courtesy of Martha Stewart.

Ingredients [Strawberry Buttercream]:

• 4 large egg whites, room temperature
• 1 1/4 cups sugar
• 3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
• 1 1/2 cups fresh strawberries, pureed

(A conversion table can be found here.)

Directions:

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.)