Hope you had a great weekend! We had a birthday party to attend and I got a request to make these Martha Stewart strawberry cupcakes. These cupcakes are scrumptious! They have freshly diced strawberries in the batter and are so moist and delicious. The frosting is to die for! I'm not a frosting lover, but this is my favorite. These are the perfect summer cupcakes.
The first time I made them, I made the frosting the day before because it says you can make it in advance and refrigerate it. Mine got runny though and I had to add a ton of powdered sugar to it to make it spreadable. You can make the cupcakes in advance, but the frosting is best made the day you need it.
I had Jacob help me out because his New Year's resolution was to learn to how cook (cooking, baking, close enough).
I'm including the recipe here, because I couldn't find this strawberry cupcake recipe on the Martha Stewart web site. They had a different cupcake recipe that only rates 3/5 stars. The recipe below is definitely 5/5 stars!
I love cupcakes! This pin on my Pinterest board best sums up how I feel about them.
Martha Stewart’s Strawberry Cupcakes with Strawberry Meringue Buttercream frosting
2 3⁄4 cups all-purpose flour
1⁄2 cup cake flour (not self-rising)
1 Tablespoon baking powder
1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature
2 1⁄4 cups sugar
1 1⁄2 teaspoons pure vanilla extract
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries (about 20), plus about 10 more for garnish
1. Preheat oven to 350°F. Line standard muffin pans with paper liners. Sift together both flours, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.
3. Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and toothpick inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks and cool 15 minutes; turn out cupcakes onto rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
4. To finish, fill a pastry bag fitted with a large open-star (Ateco #826 or Wilton #8B) with buttercream. Pipe buttercream onto each cupcake, swirling tip and releasing as you pull up to form peak. Just before serving, thinly slice strawberries, and tuck a few pieces into the buttercream.
Strawberry Meringue Buttercream Frosting
1 1⁄2 cups fresh strawberries (8 ounces), rinsed, hulled, and coarsely chopped.
4 large egg whites
1 1⁄4 cups sugar 1 1⁄2 cups (three sticks) unsalted butter, cut into tablespoons, room temperature
1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.3. With mixer in medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until well combined. Stir with a flexible spatula until the frosting is smooth.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
hHave a Fantastic Day!