Bridal Shower Strawberry Cupcakes with Vanilla Buttercream

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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!

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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.

STRAWBERRY!

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!

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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!

Strawberry Cupcakes

Prep: 15 minutes     Yield: 1 dozen

Ingredients

Ready for the oven!

Ready for the oven!

  • 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

Directions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Enjoy!

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Classic White Cupcakes with Buttercream Frosting

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Okay so the other day when I baked Chocolate Cupcakes for my staff, I also baked some Classic White Cupcakes per Wills request. When I asked him what his favorite kind of cake was, he said white. WHITE of all things. I thought HOW BORING.

But my god these cupcakes are good.

I came across a Simple White Cake Recipe on http://www.allrecipes.com that just got rave reviews, so I decided to give it a whirl- and let me tell you these little nuggets are the bomb-diggity (Yes. Yes. I just said ‘bomb-diggity).

I got so many compliments on these cupcakes, “Oh My God did you make these?”, “My whole family was fighting over these”, “They’re the best cupcakes I’ve ever had” – you get the picture.

The buttercream recipe was also divine and can be found at the bottom of my Chocolate Cupcakes post 🙂

Classic White Cupcakes

Prep: 20 minutes     Bake: 30 minutes     Yield: 12 cupcakes

IMG_5960Ingredients

  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake 20 to 25 minutes. Cupcakes are done when it springs back to the touch.
  4. Finish with buttercream frosting!

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Enjoy!

Chocolate Cupcakes with Buttercream Frosting!

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Oh my goodness.

I have not posted in nearly a week, and I am NOT happy with myself about that!

However… I do have good reason: I interviewed for a special education preschool position last Monday, started Thursday, and am still trying to wrap my head around my new students, classroom, curriculum, staff, and school!

I TEACH PRESCHOOL NOW.

Hilarious. We sing a lot of songs. Like A LOT.

I wanted to get back to my baking basics and make something that can show my appreciation to my support staff for being so amazing this week, so I decided to gift them some thank you cupcakes! I really don’t know what I would have done without them.

I decided to follow Martha Stewart’s recipe for her Chocolate Cupcakes, and Savory Sweet Life’s recipe for Classic Buttercream Frosting.

The cupcakes themselves are dense and intensely rich little nuggets. The consistency is between a brownie and a cake as these babies are moist but heavy. They are also somewhat bitter so the buttercream frosting helps balance the flavor.

Chocolate Cupcakes

Prep: 30 minutes     Bake: 20-25 minutes     Yield: 12 cupcakes

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Directions

  1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then finish with buttercream frosting!

Classic Vanilla Buttercream Frosting

Prep: 5 minutes     Yield: 2.5 cups

Ingredients

  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream

Directions

  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

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Enjoy!