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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, at room temperature
1 tsp vanilla paste or pure vanilla extract
1/4 tsp almond extract
2 3/4 cups sifted cake flour
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup whole milk, at room temperature
1 (10-12 oz) pkg frozen strawberries, defrosted or fresh strawberries
2 tbsp sugar
If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them into a bowl and add a few tbsp of water and mix to coat. Then add a tbsp or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.
If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).
Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.
Preheat oven to 350. Line muffin tin with baking cups.
In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed, be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.
In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.
Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes or until toothpick inserted into center comes out clean with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.
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STRAWBERRY CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 cup unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, at room temperature
1 tsp vanilla paste or pure vanilla extract
1/4 tsp almond extract
2 3/4 cups sifted cake flour
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup whole milk, at room temperature
1 (10-12 oz) pkg frozen strawberries, defrosted or fresh strawberries
2 tbsp sugar
If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them into a bowl and add a few tbsp of water and mix to coat. Then add a tbsp or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.
If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).
Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.
Preheat oven to 350. Line muffin tin with baking cups.
In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed, be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.
In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.
Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes or until toothpick inserted into center comes out clean with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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