Strawberry Cupcakes with Fresh Strawberry Buttercream

Spring has finally sprung!

The trees are budding and the grass is green. People have come out from hibernation and are beginning to walk the streets again.

My favorite fruits and vegetables are ripe and in season and as though I needed any further proof that spring has arrived…I can’t stop sneezing and blowing my nose. I never thought allergies could seem so exciting.

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I bought some fresh strawberries at the store the other day and I decided I needed to bake with them. I decided to use the pretty fruit to make some pink cupcakes as a “thank you” to send to work with Mikey.

If you don’t already know, I’m walking in the Avon Walk for Breast Cancer the first weekend in June, here in Chicago. I’m walking with a group of close friends, in honor of one of the girls Mom, whom she lost to breast cancer when she was a little girl. We decided it’s now or never! We are all excited and nervous as we try to raise the money and prepare for the 39 miles of walking.

I sent the cupcakes with Mikey because I have been overwhelmed by the support everyone at his company has shown me, and cupcakes were a small way to thank them for being such an encouragement.

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A final word on the cupcakes: They are soooooooooooo delicious and the strawberry puree makes them dense and fruity and the frosting tastes like straight up strawberry ice cream. If you don’t make the cupcakes at least make the frosting. You can put it on anything and everything. It’s that good.

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I wasn’t planning on including this part, but I thought it turned out cute and figured I would share. I wanted to make little breast cancer awareness ribbons to put on top of the cupcakes and this was super easy.

I just melted some white chocolate in the microwave, added food coloring and put the liquid in a small baggie. I covered a cutting board with foil, snipped off a little corner of the baggie and squeezed the shapes onto the foil.

I then put them in the refrigerator for about 2 hours and set them on top of the cupcakes. Super easy and fun and you could be really creative here. You could write something out, make flowers, use dark or milk chocolate, etc.

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I wasn’t really planning on including a link to my Avon page, but every bit counts and I am still short on my support. If you or anyone you know would like to donate, please visit My Personal Page  or go to avonwalk.org and enter my name, Bethany Evon and click on the Chicago walk 2013 to donate. Thank you so much for stopping by 🙂

Recipe: Strawberry Cupcakes

I doubled the recipe for about 28 Cupcakes. The recipe below makes about 12.

Ingredients:

2/3 Cups Whole Fresh (or frozen) Strawberries

1 1/2 Cups All-Purpose Flour, Sifted

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

1/4 Cup Whole Milk, Room Temperature

1 Teaspoon Vanilla Extract

1 Stick Unsalted Butter, Room Temperature

1 Cup Sugar

1 Egg, Room Temperature

2 Egg Whites, Room Temperature

Directions:

Preheat oven to 350 degrees and line cupcake tins with liners.

Place strawberries in a food processor or blender and puree until you have about 1/3 cup. Set aside extra for the frosting.

In the bowl of a medium bowl, sift together flour, baking powder and salt.  Set aside.

In a small bowl, combine milk, strawberry puree and vanilla. Set aside.

In the bowl of an electric mixer, cream butter for about 3 minutes or until light and fluffy. Gradually add sugar and mix well, scraping down sides.

Once well combined, turn mixer to low and add eggs, one at a time, scraping down sides after each and making sure well combined.

Once eggs are incorporated add 1/2 of the flour mixture to the batter and stir to combine, making sure not to over mix. Then add all of strawberry puree mixture and after that has been incorporated add the remaining flour and gently mix, again making sure not to over mix.

Finally, add batter to cupcake liners, filling about 3/4 full. Place in oven and bake for about 22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pans and then on a cooling rack.

Frost only once the cupcakes are completely cool, otherwise the frosting will melt. Serve with frosting at room temperature and enjoy!

Recipe: Strawberry Buttercream (link below) 

Strawberry Buttercream

This recipe is the Sprinkles Cupcakes, Strawberry Cupcake recipe, found on marthastewart.com

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2 thoughts on “Strawberry Cupcakes with Fresh Strawberry Buttercream

  1. Pingback: Hey Mama | That Tall Girl in Heels

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