Posts Tagged ‘strawberry’
I hope everyone is having a wonderful Mother’s Day! Whether you’re a new mom, an experienced mom, a grandmother or just celebrating with someone who means a lot to you, I wish you all a great day! Hoping for sunshine and relaxation and flowers and fun!
I have to admit, my Mother’s Day present came a few days early. It all started when I was perusing a local home & kitchen store and noticed that the Kitchenaid Stand Mixers were on sale, like majorly on sale, I snapped a pic to Mister of the sale price – from $549 to $349 – and he agreed that on Sunday we’d stop by there and pick one up. I was so excited. Until Friday. And I went back to the store and all the Kitchenaid mixers and blenders and food processors were back to their regular price. Looking confused, I’m sure, a sales lady approached me and filled me in – it was a one day sale. And I missed it.
I called Mister again. He said that he would do as he promised, bite the bullet, and pay full price. But I refused – I mean, who’s to say that the mixer won’t go back on sale in a week or two?? I’m not overpaying for this thing, no matter how much I want it. I called around, and around, and ended up at Williams-Sonoma within the hour, who had a $100 off their Kitchenaid stand mixers.
Which is how I came to have this beauty at $349 in my kitchen. On a Friday. Because they were having a two day sale and I wasn’t taking any chances!
Even though Mister & I are on a diet, I had to try this baby out, and then Princess suggested strawberry cupcakes – who was I to say no to that? I looked through my cupcake books – I’ve done Martha’s before – and couldn’t find a cupcake worthy of my new mixer – and I couldn’t find a recipe that only created a dozen cupcakes. That’s the one problem with Martha Stewart’s Cupcakes book, as much as I love it and adore it, almost every recipe makes anywhere from 18 to 36 cupcakes. What was I to do with 30 strawberry cupcakes? (Fruit cupcakes don’t always freeze that well, so that was out of the question.)
So, I did what I always do when I can’t find anything to bake out of the umpteen cookbooks I own – I searched the internet. I ended up with a Sprinkles cupcake recipe for strawberry cupcakes and strawberry frosting that makes a dozen cupcakes. I found it on Oprah’s site (here for the cupcake recipe, here for the frosting recipe) and I won’t reprint the recipe, but I’ll show you the steps I did and I’ll fill you in on what I would change when making these again.
So after finding all the ingredients, preheat your oven to 350°F / 180°C and prep your cupcake tin with liners. Then get three bowls ready. One is my mixing bowl attached to the mixer, then two smaller bowls. Then grab about 2/3 cup of strawberries, place in a small food processor and puree!
In the smallest bowl mix together the milk, vanilla and 1/3 cup strawberry puree.
In the other bowl place all your dry ingredients and whisk them together:
Then, in your mixer, place the room temperature butter and cream the butter on medium-high speed. I watched in wonder as this happened. It is such a strange feeling to watch it happen instead of using a hand mixer and doing it yourself. I was in awe!
When the butter is light and fluffy, gradually add the sugar. After a couple of minutes add the eggs and beat until well combined. Because I’m crazy and paranoid, I was constantly scraping the sides of the bowl – in the future I will still scrape the sides (and bottom) of the bowl, but perhaps not as often…
And because I was so excited to use my new mixer, I didn’t take as many pictures! Imagine the eggs are well incorporated. Then add half the flour mixture beating until just combined. Add the milk/strawberry mixture and beat until just combined. Then finish off with the rest of the flour mixture, making sure to scrape the bowl if necessary!
Fill your cupcake liners as evenly as possible, then bake for approximately 20 – 22 minutes, until a cake tester comes out clean. Allow to cool for 10 minutes in the muffin tin, then allow to cool further on a cooling rack. Smell them – they smell so good!
The frosting is rather straight forward – cream the butter and pinch of salt until light and fluffy, then add the sifted icing sugar. I usually add this 1 cup at a time, in order to make sure it blends well with the butter as well as to tweak it to your desired sweetness. In this recipe I used the stated amount (3.5 cups).
Again, because of excitement, I didn’t take any other pictures of the frosting! Silly me… after the sugar is added you must add 3 tablespoons of the strawberry puree and 1/2 a teaspoon of vanilla extract. Don’t overwhip the frosting, it’s supposed to have the texture of ice cream.
I was going to pipe these cupcakes but I ran out of piping bags! So I just frosted them quickly and put cute little Princesses on them.
The verdict on these cupcakes?
Delicious. Moist. Sweet.
Were they my favourite? Nope. If I were to make them again I’d definitely make a Strawberry Cream Cheese Frosting – to add a little depth to them. The cupcakes were sweet, the frosting was sweet – it was a child’s cupcake, but maybe I don’t love strawberry cupcakes either. I took one bite of it and liked it, but didn’t need to devour the rest of the cupcake.
Mister and Princess liked them a lot. One thing that was disappointing was that the strawberry puree didn’t add anything visually to the cake, it wasn’t pink like the frosting and the flavour was sweet and subdued. I prefer chunks of fruit in my cupcakes, but that’s just me! Filling them with leftover puree would’ve also been delicious! They were good but they could be better!
I was pleased with how moist they were though, so that’s a definite bonus! I’ve never been to Sprinkles to have a cupcake so I’d love to know how they truly compare! These are definitely a crowd pleaser and pretty easy to make – try them out!
I hope everyone has a great Mother’s Day!