Friday, November 4, 2011

Ayden's Favorite "Sprinkles" Strawberry Cupcakes Recipe ='.'=

Wow! Has it been that long since my last blog? I've been a bit stressed out lately, acutally. Why? My favorite son's 7th birthday is on Veteran's Day & I have been preparing for it all this time- eeeps. I only have 7 more days. PANIC TIME!

Since this is the month that God has blessed me with my one and only SONshine, Ayden Matthew, I think that it would be appropriate to share Ayden's favorite fruit and/or flavor cupcake. I know, I know spring and summer is over and finding fresh, red-juicy strawberries are tasking, and their scarcity makes them expensive if you ever do find them. But with this recipe, you too are blessed, because you can use fresh or frozen strawberries. If you can puree it then you can make these. Maybe, I should try other fruits and see how they turn out. Mango? Avocado? Hmmmm...

Ayden's Favorite "Sprinkles" Strawberry Cupcakes

Makes 12 cupcakes (adapted from Sprinkles recipe)
Ingredients (everything must be ROOM temperature)

  • 1/3 cup strawberry puree (fresh or thawed frozen)
  • 1 1/2 cups all-purpose flour  (SIFT first before measuring)
  • 6 teaspoons All Whites Liquid Egg Whites
  • 1 large egg
  • 1 cup confectioner's sugar
  • 1 tsp vanilla
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 3 tbsp. milk
  • 1 tbsp. sour cream or plain yogurt
  • 1 tsp. pure vanilla extract
  • 1/4 cup unsalted butter
  • 1/4 cup vegetable oil
Preheat oven to 350. Line 12 cup muffin tin with cupcake liners.

In a large bowl, using an electric mixer (medium-high speed) cream butter, oil, & confectioner's sugar, then slowly add all the eggs until light & fluffy. In a small bowl, mix together the milk, sour cream, salt, vanilla, & puree; set aside. Then in another bowl, sift together the flour and baking powder; set aside.

With the mixer on low setting, alternately add the flour mixture & milk mixture until well blended; scraping down sides of the bowl with a spatula, as necessary, DO NOT OVER MIX or you can hand mix until well blended.

Using an ice cream scoop divide batter evenly among prepared muffin cups. Bake until toothpick inserted comes out clean or the tops are just dry to the touch, 21 to 24 minutes, DO NOT OVER BAKE. Cool the cupcakes completely before frosting. Scroll down for the frosting recipe.

Click to Watch Candace Nelson's Techniques

Sprinkles Cupcakes' Strawberry Frosting
  • 1/2 cup frozen whole strawberries , thawed
  • 1 cup (2 sticks) unsalted butter , firm and slightly cold
  • Pinch coarse salt
  • 3 1/2 cups confectioners' sugar , sifted
  • 1/2 tsp. pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. 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 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Photo Credit: Cheyenne Kay C.H.M

No comments:

Post a Comment