One of my favorite things to bake is cupcakes. There is a simplicity to cupcakes that brings a lot of fun to the kitchen. The only problem is that if I don’t make them for a specific reason then they sit around the house and I eat the whole batch. Lucky for me, last week I assisted in hosting a baby shower so I was quick to jump at the chance to bake for the event.
I decided to try out a recipe from The Sprinkles Baking Book by Candace Nelson. I made her classic vanilla cupcake with her strawberry frosting. Typically this frosting is meant to go with her strawberry cupcake so to punch up the flavor I added an extra tablespoon of strawberry puree. I really liked how that turned out but would advise to be careful about adding too much extra puree since it may make it too thin.
These cupcakes are frosted in true sprinkles fashion by just spreading it on the top with a flat spatula. I usually like to pipe the frosting onto cupcakes but it just didn’t have the right consistency after adding the additional strawberry. So I thought I’d embrace the Sprinkle style! I’ve included the slightly adapted recipes below.
1/4 c whole hulled fresh or frozen strawberries (thawed)
1 c unsalted butter, slightly softened
1/8 tsp fine sea salt
3 1/4 c confectioners’ sugar, sifted
1/2 tsp pure vanilla extract
Step 1- Using a blender or food processor puree the strawberries until smooth. Measure out 4 tablespoons
Step 2- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy (approx 2 minutes)
Step 3- Reduce speed to low and slowly add confectioners’ sugar. Beat until creamy.
Step 4- Add vanilla and strawberry puree, beat until blended.
1 1/2 c all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
2/3 c whole milk
1 1/2 tsp pure vanilla extract
1/2 c unsalted butter, slightly softened
1 c sugar
1 large egg
2 large egg whites
Preheat oven to 350 degrees.
Step 1- In medium bowl whisk together the flour, baking powder, baking soda, and salt.
Step 2- In a small bowl, stir together the milk and vanilla.
Step 3- In the bowl of a stand mixer beat the butter and sugar on medium-high speed until light and fluffy (using the paddle attachment). About 3 minutes. Reduce the speed to medium-low , slowly add the egg and egg whites one at a time then beat until creamy.
Step 4- Slowly add half the flour mixture, then the milk mixture, then the rest of the flour mixture. Beat until just blended.
Step 5- Divide the batter among a 12 cupcake pan lined with cupcake liners. Bake until a toothpick inserted into the middle comes out clean. About 18-20 minutes. It’s really important not to over bake because these dry out very fast!
Cool cupcakes completely before frosting! When you’re ready to frost put a large spoon of frosting on top and smooth using a circular motion. Then tilt your flat spatula into a vertical position and sweep around the edges and ENJOY. Happy Baking!