Friday, February 11, 2011

Strawberry Bliss Cupcakes

Creative photograph by Meg McCluskey
When Meg took this picture it was a cold bitter day that was preceded by a glimpse of spring, hence the inspiration of the picture :)  I just love it!
I think these cupcakes are a great way to start the weekend.  They are the perfect indulgent. I found this recipe on Annie's Eats a few weeks ago and have been waiting for an excuse to make them.  Girls night with my best friend Char was the perfect excuse!
Before Char and I decided to be doctors and pharmacists, we use to get together ever Tuesday a cook dinner together.  I loved to cook and Char loved to experiment with me, it was the perfect combination. So it was great to get together again and reminisce about when we use to have lives..haha
On a side note,  I had a cupcake for breakfast the morning after we made them and they tasted so much better than when they were first baked!  Just and FYI ;)

Ingredients for the cupcakes:
2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries*
1M Wilton Tip
Ingredients for the frosting:
1½ cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped*
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Reduce the mixer on low speed, add the flour mixture in two additions alternating with the milk.  Gently fold in the chopped strawberries with a spatula.
Fill each paper liner about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes (20 minutes for my oven), rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
To make the frosting, place the strawberries in a food processor or blender.  Puree until completely smooth.  Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature and the bowl is cool to touch (about 8 minutes.)  
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. You may have to stop and scrap down the bowl occasionally.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more.  I promise, you will freak up, but I also promise it will come together.
Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed. Fill a pastry bag fitted with a decorative tip with the frosting.  (I used a a 1M tip for the crazy ribbons,  2D for the swirl and flower) Frost cooled cupcakes as desired, and garnish with fresh berries or berry slices if desired.

Source: Martha Stewart's Cupcakes per Annie's Eats


  1. These are the perfect treat for a girl's night! Your frosting looks perfectly piped!

  2. I have a thing for strawberry-frosted cupcakes/cake - they remind me of the very special birthday cake my uncle's then GF made for me.
    And yours look so very pretty too.