Strawberry Cupcakes*

A special Valentine’s Day treat, especially if you know anyone who loves strawberries, like I do.  🙂

*Editor’s note: Some of you may have noticed that our girl Sprinkles has absconded from Just the Tip. This means that a) you should check out sugar sugar for her amazing baked treats and b) I now have to learn how to bake! Boooo. Here goes nothin’.

Strawberry Cupcakes
makes 6 cupcakes / adapted from this recipe

Here’s what I used:

3 tablespoons strawberry puree (I pureed thawed frozen strawberries in a food processor)
3/4 cup all purpose flour
1/2 tsp baking powder
pinch salt
2 tbsp FF half and half
1/2 tsp vanilla extract
1/2 stick softened butter
1/2 cup sugar
1 egg

1/2 stick softened butter
1/2 cup thawed frozen strawberries
1 3/4 cups powdered sugar
1/4 tsp vanilla

For the cupcakes:

  1. Preheat the oven to 350. Spray a cupcake tin with non-stick spray.
  2. Get out 3 bowls, 1 small, 1 medium, and 1 large.
  3. In the small bowl, whisk the milk, vanilla, and strawberry puree together.
  4. In the medium bowl, sift the flour, baking powder, and salt.
  5. In the large bowl, cream the butter and add the sugar to it. Beat it (!) for a few minutes until light and fluffy. Add the egg and mix on low until combined.
  6. Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk/strawberry mixture, mixing just until combined.
  7. Scrape down the bowl and add the 2nd half of the flour mixture.
  8. Mix on low, then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

For the frosting:

  1. Beat the butter, sugar, and vanilla together in a large bowl.
  2. Add the strawberry puree a little bit at a time until the frosting is smooth and spreadable.
  3. Pile the frosting into a ziploc bag, cut a teeny hole in one corner, and frost away. Stick your face in them!

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