Tuesday, March 13, 2012

Strawberry Cupcakes

Just in time for spring! For some reason I associate strawberries with spring, maybe because I grew up in the North East? Down here in Texas where the seasons blend a little more, strawberries are never really not in "season." Lucky for me!

I made these for a birthday party that a client of mine was a hostess for. I had a lot of fun making the cupcakes but I might have had more fun making the monogram cupcake toppers. I used a chevron pattern in the same colors as the invitation and kept the monogram simple with a serif font rather than a script. And her monogram worked out to be ABC which I thought was very fun. These are super easy to make on your own, all you need are toothpicks, artists tape (white), scissors, and whatever your design is printed on a home printer is fine.

For the cupcakes I used a recipe from Sweetapolita - one of my favorite blogs. Her cakes are gorgeous! She has a great Strawberry frosting that goes well with this recipe on her site that I recommend checking out.

  • 1 3/4 cups sugar
  • 1 package of strawberry flavored gelatin
  • 1 cup butter, softened
  • 4 eggs (room temperature)
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup whole milk (room temperature)
  • 1 tablespoon vanilla extract
  • 1/4 cup strawberry puree made from frozen strawberries (puree itself should be closer to room temp, not frozen)

  1. To make the strawberry puree take your frozen strawberries and let them thaw out. I removed mine from the freezer the morning of and they were good to go by the time I got home from work. Place the thawed strawberries into a food processor and puree until smooth. Measure out 1/4 cup. You can freeze the rest to use again in the future.
  2. Preheat the oven to 350 degrees and place cupcake liners in your cupcake pan. Set aside.
  3. In a medium bowl, combine and stir the milk, strawberry puree, and the vanilla, set aside.
  4. Sift and whisk dry ingredients together in a medium bowl, set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffy, about 5 min.
  6. Add the eggs, one at a time, mixing well after each one and scraping down the sides of the bowl with a spatula.
  7. Add the wet and dry ingredients to the creamed mixture by alternating - beginning and ending with dry ingredients. Don't over mix.
  8. Fill your cupcake liners 3/4 of the way full - I use a ice cream scoop to make sure they are all the same height.
  9. Bake for 20-25 min or until a toothpick comes out clean. Let them cool entirely before icing them.

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