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)
- 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.
- Preheat the oven to 350 degrees and place cupcake liners in your cupcake pan. Set aside.
- In a medium bowl, combine and stir the milk, strawberry puree, and the vanilla, set aside.
- Sift and whisk dry ingredients together in a medium bowl, set aside.
- 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.
- Add the eggs, one at a time, mixing well after each one and scraping down the sides of the bowl with a spatula.
- Add the wet and dry ingredients to the creamed mixture by alternating - beginning and ending with dry ingredients. Don't over mix.
- 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.
- Bake for 20-25 min or until a toothpick comes out clean. Let them cool entirely before icing them.