Happy Valentines Day! I hope you all have spent the day treating yourself to something nice and perhaps spending time with a special someone (or some chocolate and a great book.) Today, I didn't do anything special except go to school so obviously I don't put a lot of emphasis on the holiday except for one thing - baking! I was able to make these delicious cupcakes for my classmates today and they were a fantastic hit! Everyone loved them and the cupcakes were gone within an hour of my arrival at school.
This recipe is courtesy of the lovely Christina of Oven Adventures (with a few edits of my own) and you can view her original recipe here. Just so you know, this recipe takes a little while so just make sure you have a fair amount of time to make these! Personally, I made the batter and frosting one night and baked/frosted them the next. If you think you're up for the challenge - read on for the recipe!
Prep time - about 3 hours total. Cook time - 18-20 minutes
Makes 24 cupcakes
- 2 cups fresh strawberries (sliced)
- 2 tbs granulated sugar
- 1/2 cup of water
- 1/4 heavy cream
- 3/4 cup of strawberry puree (from above)
- 6 egg whites
- 2 tsp vanilla
- 2 1/4 cups cake flour
- 1 3/4 cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup butter - cubed and at room temp
- Red food coloring - optional :)
Frosting: (my version)
- 1 cup butter
- 6 1/2 cup confectioners sugar
- 1 tsp vanilla
- 3 tbs milk
- 1/4 cup of strawberry puree
- Start with the strawberry puree. Chop up the strawberries and place them in a medium-size bowl with the sugar. Let the strawberries and sugar sit for an hour, allowing the strawberries to release their juices.
- Place the strawberries and sugar in a small pot and add the water. Put the pot on the stove and heat the mixture at medium-low until the strawberries are cooked down. They should be mushy and the mixture should have reduced in size by 1/2
|They gave off the most delicious aroma!|
- Preheat the oven to 350° and line 24 muffin tins. Set this aside for later.
- As the strawberries are cooking, start on the batter. In a medium bowl, mix together the egg whites, vanilla, and cream. Mix this together with a fork. Set this aside
- In a large bowl, mix together flour, sugar, baking powder, and salt. Mix on low with a hand-mixer for about a minute. Add the butter and mix until the batter is crumbly.
- Once the strawberry puree is cooked down, pour it through a thin strainer to get the seeds and excess water out. Then, add 3/4 cups of the strawberry puree to the wet mix (with the egg, cream, etc.) Mix this well.
- Slowly pour the wet mixture into the dry, going a bit at a time. Mix well with a hand-mixer for a few minutes until the batter has a smooth consistency with no clumps.
- At this point, if you want your cupcakes to be extra pink, add about two drops of food coloring.
- Pour a bit of the batter into every cupcake slot. Make sure it doesn't fill more than 3/4 of the cup, because they expand a lot.
- To make the frosting, take a large bowl and mix the butter until it's light and fluffy.
- Slowly mix in the confectioners sugar until it's well-combined with the butter
- Combine the vanilla, milk, and the remainder of the strawberry sauce. Mix this with a mixer until it's well combined
- Pipe onto the cupcakes until all the frosting is done. I didn't get fancy with this, so I used a ziploc bag to pipe on the frosting. If there's left over, grab a spoon and dig in! It's super yummy.
And ta-da! Strawberry cupcakes! I leave you all with this, and a happy valentines day!