I got this Strawberry Cupcake Recipe from another website, and I adapted to use with the KitchenAid Mixer. This recipe is from a company called, Sprinkles Cupcakes. This recipe makes about 12 cupcakes.
* For cupcake:
– 1 1/2 cups of all-purpose flour (sifted)
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/4 teaspoon of salt
– 1/2 cup of unsalted butter (at room temperature)
– 1 cup of white sugar
– 1 large egg + 2 egg whites (better at room temperature)
– 1/4 cup of whole milk (at room temperature)
– 1 teaspoon of vanilla extract
– 1/3 cup of fresh strawberry puree (you can use either fresh or thawed frozen strawberries in the food processor until it becomes puree, make extra because you will also need it for frosting)
* For frosting:
– 1 cup of unsalted butter (at room temperature)
– 1 pinch of salt
– 3 1/2 cups of powdered sugar (sifted)
– 2 tablespoons of strawberry puree (I added more because I love the strong strawberry flavor in my frosting)
– optional: a few strawberry slices to decorate cupcakes
HOW TO MAKE:
Preheat your oven to 350F and set cupcake pan with cupcake liners.
In a medium bowl add flour, baking powdered, baking soda and salt, give it a quick mix with a fork and reserve.
In a small bowl add milk, vanilla extract and strawberry puree and mix it with a spoon, reserve.
In your KitchenAid Mixer bowl, with the flat beater attachment on (on speed 5), start beating butter until fluffy and creamy (about 3 minutes).
Slow the mixer speed and start adding sugar. Let it beat until creamy.
Add entire egg and let it mix well, then add the egg whites and let it mix until blended.
Now add half of flour mixture, followed by entire mix of milk, then remaining flour, and turn off the mixer as soon as batter is blended ( don’t over beat it). Scrape around the bowl with a spatula, and give it a quick mix. Turn off mixer.
Pour batter into cupcake liners, and bake it for about 20 minutes.
Once cupcakes are ready (you can check by inserting a toothpick or a knife, and if it comes out clean, it is ready), let them cool off completely before icing it.
In the KitchenAid Mixer bowl, add butte, and with the whipping attachment on (speed 5), start whipping the butter and pinch of salt, until fluffy and creamy, about 2-3 minutes.
Turn down to a slow speed and start adding powdered sugar, followed by strawberry puree (you can add more for more flavor, just don’t add too much, otherwise your frosting won’t have the right texture for icing cupcakes, as it will be “runny”).
Once your cupcakes are nice and cold, you can either use a piping bag + tip to frost the cupcakes, or just a ziplock bag (cut a small hole on the corner). You can also frost the cupcakes using a knife, for a rougher look.
If you choose to add sliced strawberry for decoration, this will be the time 🙂