Thursday, February 17, 2011

Strawberry Season!

I love strawberries! It's a habit for me to check their prices every time I go to the supermarket. Every time the price drops, I buy enough to last me days. But as time gets closer to Valentine's Day, I know strawberries will go on sale, and indeed it did the week before Valentine's Day! Yup, so I bought myself a big box! A week and half later, I bought myself another big box! I put them in yogurt, I put them in salad, and I eat them after dinner. Ah! They are heavenly!
Anyhow, so like every February, I will buy and make some sweet treats with strawberries. Last year I created a cream filled Strawberry cupcake, the year before that I made chocolate dipped strawberries. This year, I decided to make cupcakes again, but this time, I came across Sprinkle's recipe and got super excited!

 I like how fluffy Sprinkle's cupcakes at the shops are, but I always think that their frosting are too sweet. Before I try their recipe, I read comments on how the cupcakes turned out to be...I realized a lot of them said the cupcakes came out moist but super dense. Stupid me, I made it anyways, and indeed it turned out SUPER dense but moist. I didn't like how dense they are. But asked for the frosting, it was fabulous! I will definitely make that frosting again! I think I need to retry the recipe, or alter it to make it less dense.
Here is Sprinkle's recipe. If you are going to try making them, tell me how they turn out!
Sprinkle's Strawberry Cupcakes

Ingredients for 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
  •  Sprinkle's Strawberry Frosting


  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.

Ingredients for Sprinkle's 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


  1. 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.

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