Lazy Sunday: She Cooks Again! Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream Icing
Posted By jayna on February 20, 2011
Strawberry Cupcakes
1/3 cup pureed strawberries (fresh or frozen)
1 1/2 cups all-purpose flour (I used half whole wheat flour when we ran out, tasted great as well)
1 teaspoon baking powder
1/4 cup whole milk, room temperature
1 teaspoon vanilla
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
- Preheat oven to 350 degrees and line your cupcake tins.
- Puree your strawberries – takes about 2/3 cup to start with. Set aside some extra for the frosting.
- Cream butter on medium-high speed, until light and fluffy. Slowly add sugar and beat until well mixed and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until blended.
- With the mixer on low, slowly add half the flour mixture and baking powder; mix until just blended. Add the milk, strawberries and vanilla; mix until just blended. Slowly add the rest of the flour and baking powder, until just blended.
- Bake for 22 to 25 minutes and let cool completely before icing.
Strawberry Swiss Meringue Buttercream Icing
3/4 cup pureed strawberries (fresh or frozen)
4 large egg whites
1¼ cups sugar
1½ cups unsalted butter, at room temperature
- Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the sugar has dissolved. (Heat it slowly, do not rush it to a boil. Trust me on this one.)
- Pour the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature. (The bowl should be cool to the touch – to me about 10 minutes.)
- Reduce to medium speed and add the butter, 2 tablespoons at a time. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, for as long as it takes (seriously – 3 minutes, 5 minutes, 10 minutes) Blend in the strawberry puree until smooth and completely mixed.
- Use a pastry bag to frost, or spread it on with a spatula.
These look ten times better with fresh strawberries as a garnish . . . but the frosting will harden when placed in the refrigerator . . . which makes it impossible to add strawberries when you first pull them out. Live and learn!
Most impressive! I wish I could bake and decorate and present food so well. Ah, I will simply have to admire those who have a talent for it, lol, :-)