Right now… I am sitting her listening to Little Miss sing all the songs from Doc McStuffins. She cracks me up. I had to bandage up a toy helicopter because Max has chewed it. I am listening to Little Mister finally start to wake up through the baby monitor. It’s 10 am. Must be nice, kid. I am watching my dog sleep curled up on the chair like a cat. We have decided he must be part cat. Well, aside from the snoring. Our cats don’t snore.
Right now… I am contemplating what to do today. The weather is gross and I want to bake something. I want cookies but there is another recipe I have been eyeing. Decisions, decisions.
Right now… my daughter just asked for a mermaid tail. What am I suppose to do about that? Make her one? I can’t sew to save my life. I’ve never used a sewing machine, or stitched something by hand. I think I’ve put buttons on a couple jackets, but it wasn’t pretty.
Right now… I really wish there were more of these cupcakes. They are made with strawberries, no jello or other weird stuff. Just strawberries and a touch of pink coloring in the cupcake batter. I wanted them a little more pink because I was handing them out to a group of tiny ballerinas.
The strawberry flavor wasn’t as strong as I remembered it being the last time I made this cake. I think next time I will add some fresh sliced strawberries to the cupcakes batter. I loved the way the piped swirls turned out on top. I got both colors of frosting in the bag a little differently than most but it worked perfectly.
Strawberry Cupcakes – makes 24
2 cups freshly sliced strawberries
2 tbs granulated sugar
1/2 c water
1/4 c heavy cream – room temp
3/4 c strawberry puree
6 large egg whites – room temp
2 tsp vanilla
2 1/4 c cake flour
1 3/4 c granulated sugar
4 tsp baking powder
1 tsp salt
3/4 c (12 oz) butter – cubed – room temp
A drop or 2 of pink gel food coloring *optional*
Strawberry Swirl Frosting
1 c butter – room temp
6 c confectioners sugar
1 tsp vanilla
2 tbs milk
1/4 c strawberry puree
Sprinkle strawberries with 2 tbs of granulated sugar and set aside until strawberries release their juices (about an hour). Place strawberries in a small pot and add water. Cook down on medium-low until strawberries are mushy and mixture is reduced by 1/2. Push strawberry mixture through a fine mesh sieve to remove all the seeds. Let mixture come to room temp.
Preheat oven to 350 F. Move rack to the middle position. Line 24 muffin tins with cupcake liners. Set aside.
In a medium bowl combined egg whites, vanilla, strawberry and cream. Mix with a fork until well combined.
In the bowl of your standing mixture add flour, sugar, baking powder and salt. Mix on low to combined. Add butter and mix until the mixture resembles moist crumbs. Slowly pour in your wet mixture and once it’s all added mix on medium for 1 minute. Add food coloring if desired. Scrape down the bowl and mix again on medium another 30 seconds or until food coloring is all mixed in.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
Strawberry Swirl Frosting
In a bowl of a standing mixer beat your butter until light and fluffy, about 3-4 minutes. Sift in your confectioners sugar. Add in vanilla and beat until creamy. Take 1/2 the frosting and put add 2 tbs of milk and mix. With the other 1/2 add 1/4 c strawberry puree.
Lay out 2 sheets of plastic wrap in a large square. In the middle place 3/4 the vanilla frosting. Roll the frosting into a log. Repeat with the strawberry. Get your frosting bag ready with a 1M tip. Side by side place both frostings in a piping bag about 3/4 of the way down. Hold the frosting bag and squeeze the vanilla and strawberry frosting from the top, slowly pulling the plastic wrap out of bag until all your frosting is in the bag. Starting in the middle of your cupcake pipe a swirl.
For a tutorial on piping a rose check out I Am Baker
Cupcakes – slightly adapted from Foodie Bride