Strawberry Cupcakes
INGREDIENTS
STRAWBERRY SAUCE
2 cups fresh strawberries, cut in half and remove stem
sugar to taste
CUPCAKES
½ cup unsalted butter, room temp.
1 cup sugar
2 large eggs, room temp.
1 ⅓ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
⅛ tsp salt
½ cup strawberry sauce
¼ cup milk
CREAM CHEESE FROSTING
8 ounces cream cheese
¼ cup unsalted butter
STRAWBERRY SAUCE
2 cups fresh strawberries, cut in half and remove stem
sugar to taste
CUPCAKES
½ cup unsalted butter, room temp.
1 cup sugar
2 large eggs, room temp.
1 ⅓ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
⅛ tsp salt
½ cup strawberry sauce
¼ cup milk
CREAM CHEESE FROSTING
8 ounces cream cheese
¼ cup unsalted butter
¼ cup of strawberry sauce, approximate
4 cups sifted powdered sugar
DIRECTIONS
STRAWBERRY SAUCE
Soak strawberries with approx. 1 tbsp. sugar for 15 minutes. Add strawberries to a small saucepan and heat under medium heat with lid on. Cook strawberries for approx. 15 minutes until they cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. With a blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
CUPCAKES
Preheat oven to 350°F. Line cupcake pans with cupcake papers. Stir flour, baking powder, baking soda and salt together. Set aside. Measure out milk and strawberry sauce together. Set aside.
4 cups sifted powdered sugar
DIRECTIONS
STRAWBERRY SAUCE
Soak strawberries with approx. 1 tbsp. sugar for 15 minutes. Add strawberries to a small saucepan and heat under medium heat with lid on. Cook strawberries for approx. 15 minutes until they cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. With a blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.
CUPCAKES
Preheat oven to 350°F. Line cupcake pans with cupcake papers. Stir flour, baking powder, baking soda and salt together. Set aside. Measure out milk and strawberry sauce together. Set aside.
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each.
Add about ¼ of the flour to the butter/sugar mixture and beat to combine. Add about ⅓ of the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk, ending with the flour mixture. Scoop into cupcake papers about three-quarters full.
Add about ¼ of the flour to the butter/sugar mixture and beat to combine. Add about ⅓ of the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk, ending with the flour mixture. Scoop into cupcake papers about three-quarters full.
First, bring cream cheese and butter to room temperature. Beat butter and cheese at medium speed until creamy. Sift powdered sugar into a separate bowl. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor, making sure not to add too much or the frosting will be too soft. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like. Pipe the frosting with a pastry bag and a tip of your choice. Or spread frosting with a knife.
Adapted from: Milk and Honey Cafe
