Sunday, July 27, 2008

Strawberry Cupcakes w/ Pink Buttercream Frosting

Recipe courtesy Meikel Reece
2 1/2 cups white sugar (1/2 less if you want it less sweet)
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room
1 tablespoon vanilla extract
1/2 cup strawberry puree (recipe follows, and sometimes I use a full cup)

Strawberry Puree
1 cup hulled & sliced Strawberries
1/2 cup Sugar
1 lemon
1 tsp lemon zest

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Or put the liners in cup cake tins.
In a large bowl, cream together the butter, sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Recipe Courtesy Magnolia Bakery NYC
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Combine stawberries, sugar, the juice of one lemon and the lemon zest. Make sure that stawberries have been coated and let sit overnight or at least 1/2 hour. Puree in food processor.

For cupcakes bake for 18-20 min or until toothpick comes out clean. Makes about 24 cupcakes.

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