I'll tell you- one thing this cooking blog has motivated me to do is try new things- tasks that previously made me too scared to try. But I finally tackled this job- frosting cupcakes using a decorating piping bag and tips. But, in order for me to achieve this noteworthy task, I knew I had to have some noteworthy cupcakes to pair it with, and in came these Strawberry cupcakes. With Easter weekend upon us, I wanted to go with a light and fruity cupcake. I've been hearing lots of fantastic reviews of this recipe, so I thought it'd be the perfect opportunity to try it. My DB is eating 2-3 of these... at a time. You should too, they are worth it! You won't be able to eat just one. (Edited to add: The frosting consistency is somewhat runny; thus, it is not the ideal frosting to pipe.)
2-1/2 cup cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1-1/2 cups sugar (or a little less)
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cups chopped strawberries
Strawberry Buttercream Frosting
1/4 cup strawberries
1 Tbsp strawberry liquor (I took some berries and mashed them until I got 1 Tbsp)
1/2 tsp lemon juice
8-oz cream cheese, softened
1-1/2 sticks unsalted butter, softened
1-3/4 cup powdered sugar
1/2 Tbsp vanilla extract
1. Preheat oven to 350 degrees and prepare 2 cupcake pans.
2. Sift flour, salt, and baking soda in a medium bowl.
3. In the bowl of a mixer, cream butter and sugar until light and fluffy- 4-5 minutes.
4. Add eggs, one at a time.
5. Add buttermilk, oil, and vanilla until combined.
6. Add flour mixture and stir until just combined (don't overmix!)
7. Fold in 2 cups of chopped strawberries.
8. Fill cupcake pans 3/4 way, and bake for 20 minutes. The tops will be golden, and a toothpick inserted in the center will come out clean.
To make the frosting
1. Place 1/4 cup chopped strawberries, liquor, and juice in a small saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool, then blend until smooth (by hand, mixer, food processor, or blender).
2. In the bowl of a mixer, mix cream cheese and butter until creamy.
3. Add sugar, then vanilla.
4. Add berry puree, and mix until smooth.
5. Frost cupcakes when they are completely cooled. (I used this, which had these items within, purchased at Kohl's)
Source: Adapted from Katie of Good Things Catered