Thursday, April 21, 2011

Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting

I’m sorry I haven’t been to active in the Blog World lately.  I must apologize.  Unfortunately, my dear, sweet 91 year old Mother passed away the first of April.  She was an incredibly wonderful woman.  I loved her dearly and I am going to miss her.  She was a wonderful cook and instilled in me my love of baking.  She always encouraged my baking adventures.  She loved my cupcakes and knew whenever I came home from work and put on my “Cupcake Apron”, I would be baking cupcakes that night.

Here is a wonderful cupcake recipe Mom loved, Pretty In Pink Strawberry Cupcakes with Strawberry Cream Cheese Frosting.  I made them for a friend to surprise her husband on his 50th Birthday which was April 1st.  He’s a great, fun loving guy so the “April’s Fool” Birthday suits him. And he loves my Strawberry Cupcakes!

Pretty In Pink Strawberry Cupcakes
from 125 Best Cupcake Recipes by Julie Hasson

Makes 24 Cupcakes


2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter, at room temperature
4 egg whites
2/3 cup pureed fresh strawberries
1 1/3 cups buttermilk

1.  In a small bowl, mix together flour, baking powder, baking soda and salt
2.  In a bowl, using an electric mixer, beat together sugar and butter until well combined.  Add egg whites, one at a time, beating well after each addition.  Add pureed strawberries, mixing well.  Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
3.  Scoop batter into prepared pan lined with cupcake papers.  Bake in preheated 350 degree oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Top cooled cupcakes with Strawberry Cream Cheese Frosting.

Strawberry Cream Cheese Frosting


1 lb. cream cheese, room temperature
1/2 lb. unsalted butter, room temperature
1/2 cup white shortening (such as Crisco)
1 lb. powdered sugar
2/3 cup pureed fresh strawberries (if not in season, use strawberry jam)
1 1/2 teaspoons vanilla extract
1 teaspoon strawberry flavoring
Dash of salt

In a mixer fitted with the paddle attachment whip the butter, cream cheese and shortening for 5 minutes. Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed. Add the pureed strawberries, vanilla, strawberry flavoring and salt and mix until combined. Pipe frosting onto cupcakes using a decorative tip.  Decorate with your favorite sprinkles or a slice of fresh strawberry.

The frosting can be used right away or stored in the refrigerator up to a week.

These are a delightful taste of spring.
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