#55 Strawberry Cupcakes

Sorry about not posting as much but I've been enjoying some great lazy summer days and plus it's been a little to warm for baking. With summer coming to an end I wanted to share one of my summer favorites-Strawberries! The cupcakes were super moist and loaded with juicy strawberries. For the frosting I went with a swiss meringue buttercream which has an amazing silky and smooth texture. Think strawberry shortcake:)

Strawberry Cupcakes ( courtesy of Martha Stewart)

The Goods
2 3/4 cups flour sifted
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter room temp.
2 1/4 cups sugar
1 1/2 teaspoons vanilla
3 lg egg whites plus 1 egg room temp.
1 cup milk room temp.
2 cups finely chopped fresh strawberries

Nothing better than fresh local berries!!

The How To
Preheat oven to 350 degrees. Sift together both flours, baking powder and salt then set aside.

With an electric mixer on med-high speed cream together butter, sugar and vanilla until pale and fluffy.

Add whole eggs and the whites, one at a time beating until each is incorporated.

Reduce speed to low and add flour mixture in two batches alternating with the milk. Fold in chopped strawberries by hand.

Divide batter evenly among lined cups filling each three-quarters full. Bake for 20-25mins rotating half way through the bake time. Transfer to wire rack and let cupcakes cool completely before frosting.

Strawberry Meringue Buttercream

The Goods
1 1/2cups fresh strawberries rinsed and coarsely chopped
4lg egg whites
1 1/4 cups sugar
1 1/2 cups butter at room temp and cut into tablespoons

The How To
Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a stand 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.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to med-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy  and glossy. The bottom of the bowl should be completely cool. This should take about 10mins.

Turn the mixer to med-low speed and add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added switch to the paddle attachment and continue beating on low speed for 2mins. This will remove any air bubbles. Add strawberries and beat until combined.

Now frost and enjoy!!!!!!!!!!!!!!!!!!!!

Up Next...
A$$ Kicking Carrot Cupcakes

#51 PB & J Cupcakes

MORE is always better when it comes to peanut butter. Let me tell you a little secret about these cupcakes... Use a whole 16oz  jar of peanut butter in the batter. Yup the WHOLE thing. These cupcakes were exactly like the sandwich hands down! They seriously remind me of childhood :) The cake had the perfect texture. The jam- I almost went with grape but strawberry is definitely the winner here! I did my favorite peanut butter frosting recipe and over all they were a hit. I did have a small disastrous moment when I was trying to figure out where exactly I wanted to put the jam. I tried polka dots and lines but jam isn't anything like frosting and it ended up oozing all over the place so a dab on top is the best way to go I found. So grab a couple jars of peanut butter and try these out you wont be disappointed!!!

PB & J Cupcakes (courtesy of Martha Stewart)

The Goods

1 3/4 cups all-purpose flour

3/4 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 sticks unsalted butter, softened

1 1/3 cups sugar

2/3 cup creamy peanut butter (or you can use the a whole 16oz jar like me)

3 large eggs room temp

1/2 cup sour cream room temp

1/2 teaspoon pure vanilla extract

The How To

Preheat the oven to 375degrees. Whisk together flour, baking soda, baking powder, and salt then set aside. Measure out your peanuts and either chop or run them through the food processor. In the bowl of a stand mixer cream the butter and sugar on med-high speed until pale and fluffy.

Reduce speed to low and add peanut butter.

Of course this was taken AFTER I added the peanut butter to the batter ;)

Add the eggs one at a time, beating until each is incorporated. Add vanilla. Gradually add the flour mixture; beating until just combined.

Mix in sour cream and peanuts.

Divide batter evenly among liners filling each about three-quarters full. Bake for 20-22mins rotating tins halfway through the bake time.

Transfer to wire racks to cool completely before removing cupcakes.

While those are cooling whip up some Fluffy Peanut Butter Frosting. Once you try this you will never use another recipe again!!!

Once the cupcakes are cool fill the centers of the cuppys with jam.

Top with frosting and a dollop of jam.

These poor guys were my first attempt and it kinda looks lke the cupcake got into a fight with the jam and lost!! LOL

 Dont forget the 4th of July is right around the corner!

Here's a collection of a few of my favorites that I've found on etsy and of course if you need a few cupcake accessories I've got you covered!!



Up Next...

Raspberry Cheesecake Cupcakes

#41 Pink Strawberry Champagne Cupcakes

Thank you Betty Crocker!!!! This was a super easy, but extremely tasty recipe and if you're strapped for time. They don't take much time to whip up either. The recipe called for just plain pink champagne but I kicked it up a notch and used strawberry. The champagne flavor was not over powering and gave the cupcakes the perfect amount of strawberry flavor. And if your feeling a little thirsty and you have a little OJ laying around then you can make yourself a wonderful mimosa. MMMM!
Just remember- It's 5 o'clock somewhere!!!!

Pink Strawberry Champagne Cupcakes (courtesy of Betty Crocker)
Keep in mind-you can always add more food color but you cant take away..... I learned this the hard way and ended up with HOT pink cupcakes!!!!


The Goods
1 box White Cake Mix
1 1/4 cups champagne (I used strawberry)
1/3 cup vegetable oil
3 egg whites room temp
pink gel food coloring


The How To
Preheat oven to 350degrees. In a large bowl combine cake mix an champagne.

Add oil, eggs and food coloring. Beat with an electric mixer on medium speed for 2mins.

If you don't have any food coloring on hand the strawberry champagne would give the batter a light pink shade.

Divide the batter evenly among the cups filling them about two thirds full. Bake 18mins rotating halfway
through the bake time. Let cool completely before frosting.

Strawberry Champagne Frosting

The Goods
1/2 cup butter room temp
4 cups powdered sugar
1/4 strawberry champagne
1 teaspoon vanilla
pink gel food coloring

The How To
Beat butter in the bowl of a stand mixer on med-high speed for 3mins until butter is fluffy.

Add the powdered sugar one cup at a time making sure to mix well after each addition.

Add the vanilla.

Add the Strawberry Champagne.

Add a little pink food coloring and make sure to mix well so it evenly mixed.

Now Frost away!!!

My little flowers :)

Aidan Approved!!!

Up Next...
St. Patty's Day Cupcakes