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!

Fresh Fruit Pavlova

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My lovey dovey’s GOLDEN birthday was yesterday, and when I asked him what kind of treat he would like in celebration, he requested fruit.

Fresh fruit.

This man has GOT to give me more to work with here. I operate a BAKING blog for Pete’s sake.

Time to get creative. How can I still bake something impressive AND stay healthy (a relative term) and light.

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My mom had mentioned this dessert recently and it is something my man meat would just LOVE. I have made meringue before and he devours it, so this really was a no-brainer. Plus, I can top it with some beautiful fresh fruit!

Perfection!

I found this recipe titled Best Ever New Zealand Pavlova from a contributor to allrecipes.com. I was unaware of the ongoing battle royale between New Zealand and Australia as to who can claim the origin of the pavlova.

I don’t really care, I just know it’s delicious. So thank you. Whomever. I’d also like to thank ballerina Anna Pavlova for inspiring such a treat. Crispy on the outside, marshmallow-y on the inside. Thank you.

I topped with sliced strawberries, blueberries, raspberries, and blackberries. Not to mention heaps of fat free whipped cream.

Pavlova

Prep: 10 minutes     Bake: 45 minutes

Ingredients

  • Before pouring on to baking sheet.

    Before pouring on to baking sheet.

    3 egg whites

  • 1 1/4 cup sugar
  • 2 tablespoons water
  • 3 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1/8 teaspoon salt

Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
  3. Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
  4. Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream. *

* I did not flip mine upside down.

Fresh from the oven!

Fresh from the oven!

Before baking

Before baking

 

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Enjoy!