Thursday, February 14, 2008

Sprinkles' Strawberry Cupcakes

Happy Valentine's Day!
If you did not catch the Martha Stewart Show on Tuesday then you missed the recipe for Sprinkles' Cupcakes. Apparently, this is the first time one of their recipes has ever been given out to the public. I have not had the experience of enjoying one of their cupcakes even though I live near one of their 4 locations. I know, I should. But, it is hard for me to shell out $3.25 for one cupcake. Call me cheap. So, I was so excited to see the recipe being revealed.
To me, this is a bit of a labor of love for 12 cupcakes, but I like easy recipes most of the time. Make sure that you let your berries thaw. You can defrost them in the microwave, but don't try to puree them until they are soft. You will just clog up your blade. Oh and, it only took one frozen bag (16 oz.) of strawberries to make both the cupcakes and the frosting. Two things about this recipe; it used a lot of bowls and making the puree was a little messy.
But, once you taste these cupcakes all the work is worth it. One of the best frosting I have ever tasted.

Sprinkles' Strawberry Cupcakes
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Sprinkles' Strawberry Frosting
Makes enough for 1 dozen cupcakes
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Thanks, Dear!

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