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    Home » At Home with Rebecka

    Fresh Strawberry Cupcakes with Cream Cheese Frosting

    June 12, 2013 by athomewithrebecka 3 Comments

    IMG_8696

     

    Before Cupcake Wars and places like DC Cupcakes existed, my "go-to gal" for cupcake recipes has always been Martha Stewart.  

    I've used many of her recipes over the years, making a few changes and additions along the way, the result, a moist and flavorful dessert.  I use my base recipe for cream cheese frosting, the add fruit purée(s) to match or accentuate the flavor of cupcake; it's simple to make, and easily adjusted by adding different fruits, candies, chocolate, and other yummy flavors. 

    This Mother's Day I made a delicious batch of fresh strawberry cupcakes to take to our family gathering. They were beautiful and delightfully tasty. 

    For the cupcakes

    ⅓ cup strawberry pure
    1 ½ cups all-purpose flour, sifted
    1 teaspoon baking powder
    ¼ teaspoon salt
    ¼ cup whole milk, room temperature
    1 teaspoon pure vanilla extract
    ½ cup (1 stick) unsalted butter, room temperature
    1 cup sugar
    1 large egg, room temperature
    2 large egg whites, room temperature

    To make strawberry purée, begin with about 2 cups fresh or frozen strawberries, thawed if using frozen.
    In a small saucepan, combine strawberries with ¼ cup sugar and cook over medium low heat for 8-10 minutes, or until fruit is very soft
    let mixture cool, using a hand blender or small food processor, blend for 2-3 minutes until mixture is smooth, larger chunks of fruit can be removed but not necessary
    Preheat oven to 350 degrees, line muffin tins with cupcake liners; set aside
    In a medium blow, whisk together dry ingredients, flour, baking powder, and salt; In a small bowl, mix together milk, vanilla, and ⅓ cup of strawberry purée; set aside
    In the bowl of electric mixer, on medium high-speed, cream butter until light and fluffy, Gradually add sugar and mix for 2 minutes or until light in color. Reduce mixer speed to medium and slowly add egg and egg whites until just blended
    Reduce speed of mixer to low, slowly add half the flour mixture, until just blended. Alternate by adding milk mixture, until just blended, add remaining flour, scraping down the sides of the bowl, until just blended
    Divide batter evenly among prepared muffin cups, leaving ¼ inch head space. Bake in oven until tops are just dry to touch, 20-25 minutes, check at 15 minutes to make sure the cakes do not over cook.
    Cool muffin tin on wire rack, until cupcakes are completely cool before frosting

     

    IMG_8683

    Strawberry Cream Cheese Frosting

    8 ounces cream cheese, room temperature
    1 stick unsalted butter, room temperature
    3-4 cups powdered sugar
    1 teaspoon vanilla extract ¼ cup strawberry purée
    ⅛ teaspoon almond extract

    In a medium blow, beat the cream cheese, and butter until no lumps and completely smooth

    Add vanilla and almond extracts and blend until combined

    Beat in 3 cups powdered sugar, until light and fluffy

    Add strawberry purée, blend to combine, add extra powdered sugar for desired consistency, taste for sweetness. 1-2 more cups of powdered sugar can be added at this point depending on your preference.

    Fill piping bag with frosting and frost cooled cupcakes, refrigerate for 10-15 minutes before serving

     

     

     

     



     

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    1. Anna

      July 02, 2013 at 3:15 pm

      Content is the greatest source for expressing your feelings, throughts and precious time. Your post is fabulous and very meaningful.

      Reply
    2. Belinda Y. Hughes

      June 20, 2013 at 1:30 am

      Rebecka, I just caught up with your blog relocation. Scrumptious recipe - and just in time! My strawberry plants are outdoing themselves in production. As a cupcake-loving vegetarian going vegan, I'll probably substitute Westsoy soymilk, Daiya cream cheese and Earth Balance margarine. I haven't tried many egg substitutes yet, so this will be a great opportunity to experiment. 🙂

      Reply
      • athomewithrebecka

        June 25, 2013 at 9:48 am

        I'm so happy you've found the new site! I know you're gonna love these little gems, so moist and delicious!

        Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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