Snuggled underneath my blanket I began to watch Cupcake Week on The Martha Stewart Show. I suppose I was living vicariously through others as I had not baked for months. Once I saw these Strawberry Cupcakes made by the delectable Sprinkles Bakery, I instinctively made a mental note to bake them in the near future.
One year later I found myself baking these cupcakes in my kitchen while my baby boy sat in the living room playing with his Daddy. I instantly thought back to where I first encountered this recipe and started to smile. I remember feeling eager, excited, frightened of the unknown, generally terrified and happy all at once. How amazing was it that such a new venture in life could stem all of those feelings. I am happy to share a recipe that created such a memory and reminds me of the early stages of becoming a mother. With that said, this recipe is dedicated to all mothers and mothers-to-be. Happy Mothers Day.
Source: Sprinkles Bakery recipe featured on Martha Stewart
Makes 1 dozen
- 1/2 pound strawberries
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. This should be enough for both cake and frosting. If not you can always puree some more.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1/3 cup strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Makes enough for 1 dozen cupcakes
- 3 T. strawberry puree from above
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and strawberry puree (save any remaining strawberry puree for another use); mix until just blended.