Sprinkle's Strawberry Cupcakes

Every year, there are new trends, for fashion and even food. A few years ago, America became obsessed with cupcakes. As a result, cupcakeries began to pop up in towns from Los Angeles to New York City. While I was at the Sunset Celebration Weekend this past June, I was fortunate enough to listen and watch a demonstration by the founder of the first gourmet cupcake shop, Candace Nelson of Sprinkles Cupcakes.

She shared with us not only some tips and techniques they use, but the recipe for the summer favorite, strawberry cupcakes. Did you know each cupcake is hand frosted? There are no piping bags used in the decorating process, thus creating a unique and delicious topping for each cake.

I had just picked up a fresh carton of strawberries at our local farmer's market and I thought I would give the cupcakes a try. When they were finished, the flavor was fantastic - not like drinks or desserts filled with supposed "natural" syrups. So flavorful, I couldn't keep the recipe to myself so here it is. Enjoy!

Strawberry Cupcakes
2/3 Cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 tsp baking powder
1/4 tsp coarse salt
1/4 cup milk (I tend to use skim or 1% although the recipe calls for whole milk)
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar
1 large eff at room temperature
2 large egg whites at room temperature (used to create a lighter cake)

Strawberry Frosting *
1/2 cup whole fresh or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter (firm and slightly cold)
Pinch of coarse salt
3 1/2 cups powdered sugar, sifted
1/2 tsp pure vanilla extract.

*Instead of the normal frosting, I decided to add in some cream cheese...all depends on preference. The frosting was also not as thick as I would have liked so another goal for the next batch.

1. CUPCAKES Preheat over to 350 degrees. Line 12-cup muffin pan with cupcake liners and set aside.

2. Pulse strawberries in a small food processor until pureed. You should have about 1/3 cup of puree. Add a few more strawberries, if desired or save the puree for the frosting.

3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4. Cream butter on medium-high speed of mixer until light and fluffy. Gradually add the sugar and continue to beat until well combined and fluffy. Reduce mixer speed to medium and slowly add egg and egg whites until blended.




















5. Add half flour mixture, slowly, with mixer on low (this is assuming you have a mixer stand. I utilize the handy-dandy hand mixer, which works just as great) mix until just blended. Add milk mixture and STRAWBERRY PUREE and mix until just blended. Slowly add remaining flour mixture, scraping down sides of bowl with spatula until blended.





















6. Divide batter evenly among the muffin cups (*using a ice cream scoop is a perfect way to achieve even cakes and avoid overflowing muffin tins) Transfer the muffin tin to the oven and bake until the cupcake tops are just dry to the touch (22-25 minutes) Move the muffins to a wire rack to cool in the pan before icing.



7. FROSTING - Puree strawberries until smooth. Beat together butter and salt on medium speed of mixer until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and a few tbsp of strawberry puree (obviously more creates a more distinct strawberry flavor) and mix until just blended.

*Frosting consistency should be dense and creamy like ice cream (somehow this step didn't work out too well for me)

Overall, it was a successful batch and much loved by those who tried them. Next time, I will have to find ways to make the cake fluffier and frosting thicker so stay tuned.