This is it guys, I’ve made it!
I just made my first batch of cupcakes for a client!
Granted, it was one of my good friends… but she still chose to ask me to make the cupcakes for her best friend’s bridal shower instead of buying them from a cupcake shop! I was so honored and flattered!
She said that I could make whatever I wanted and she needed 2 dozen.
My Classic White Cupcakes were to-die-for, so I revisited that recipe for a sure-fire yummy hit. I wanted to do something new and fun, given the time of the year I was thinking light and fruity.
Doing a strawberry cupcake gave me a pretty pink color that wasn’t overpowering, and it’s a pretty safe flavor that most people would love to gobble up!
I found the recipe for Sprinkles famous Strawberry Cupcakes on Martha Stewarts website here and decided to go for it.
I used my vanilla buttercream frosting recipe that was provided on my Chocolate Cupcakes post.
I made an extra cupcake (a baker’s dozen) so that I could taste the cake and make sure I was giving a quality product and oh my this was so so good. I can’t wait to hear how they went over. And I decorated them so beautifully, if I do say so myself!
Prep: 15 minutes Yield: 1 dozen
- 2/3 cup whole fresh or frozen strawberries, thawed
- 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. You should have about 1/3 cup of puree, add a few more strawberries if necessary.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 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.