Saturday, July 12, 2008

Strawberry Cupcakes

I saw this recipe on the blog Genesis of a Cook. I think it is a must try recipe, it sounds so yummy.

For the Cupcakes

1 1/3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup strawberry sauce
1/4 cup milk
1/2 cup butter, room temperature
1 cup sugar
2 large eggs

For the Strawberry Sauce

2 cups of fresh strawberries, stem removed
Sugar to taste

For Strawberry Cream Cheese Frosting

8 ounces cream cheese
1/2 stick butter
3 1/2 - 4 cups powdered sugar, sifted
1/4 cup of strawberry sauce

1. For the Strawberry Sauce, macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.

2. For the cupcakes, preheat oven to 350 degrees. Grab a large bowl and beat the butter and the sugar together until light and fluffy. Add eggs one at a time. Whisk together flour, baking powder, baking soda and salt in a bowl. Measure out milk and strawberry sauce together.

3. Add about a fourth of the flour to the butter mixture and beat to combine. Add about one third the milk mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about 3/4 full. Bake for 20-22 minutes.

4. For Strawberry Cream Cheese Frosting, bring cheese and butter to room temperature. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor but making sure not to add too much or the frosting will be too soft. Gradually add any remaining sugar until you get to the consistency and sweetness you like.


Kate said...

Those look delicious! Thanks for the recipe :)