I was supposed to visit my besties today at Google but had to cancel last minute due to Tater drama. It was a very last minute decision to not go and I was super disappointed to have to reschedule, after all, I had already prepared for the trip. And by "prepared for the trip" I mean "made some delicious cupcakes." No guest should ever visit a person empty handed, in this girl's opinion.
A few weeks ago I shamefully stood in line for over an hour for something that did not result in a roller coaster ride or an iPhone 3G. It was for a Sprinkles Cupcake. Was it worth it? Yes. Would I stand in line that long ever again for a cupcake? No. But I mean, you can't live in SoCal and not try a Sprinkles cupcake at least once. It was my fault, I came two hours before closing and everyone else that thought "Hey, a cupcake would be a fun way to end the evening" was there along with me.
Imagine my delight when I found THE Sprinkles Cupcake strawberry recipe posted on Martha Stewart's website! Since it's strawberry season, and well, I am Strawberry, I just had to test it out. Results: absolutely delicious! And good thing is, you can use frozen strawberries and enjoy this delicious recipe all year long!
Sprinkles Strawberry Cupcakes
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 (or regular salt if you don't have 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
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
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
I added two different pink sugar sprinkles just for looks, but these babies are delicious with or without any kind of decoration. Mine didn't rise very high because I used self-rising flour instead of all-purpose flour which the recipe called for (I didn't have any and didn't feel like going to the grocery store), but it didn't affect taste at all.