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Home Page » Food » Sprinkles' Strawberry Cupcakes

Sprinkles' Strawberry Cupcakes

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Sprinkles' Strawberry Cupcakes

From:

Martha Stewart Show

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes.

Ingredients

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
  • Sprinkles' Strawberry Frosting

Directions

  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.

First published: February 2008

Contributors' Comments Add Comment

1-3 of 75 comments (last comment added 8/15/08 at 5:28 p.m. ET)

1.

8/15/08 at 5:28 p.m. ET

Try using all "Cake" flour and eliminate the ap flour. You can purchase this in the grocery store next to regular flour. This is a standard flour used for sponges. King Arthur brand flour is also a very good brand used for baked goods. One of the first things I learned in culinary school. If need be, brush a little simple syrup over the tops of the cupcakes when they come to room temp before icing. I don't think this is necessary, but may save you from throwing them out if you think they may have come out a bit too dry.

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2.

8/12/08 at 2:11 a.m. ET

Dear Martha, Due to the complete lack of care and disregard for ones taste buds displayed in this recipe; we the people, having shared an equal disgust in your decision to leave the sugar high and dry in this recipe, have organized an official comment of complaint. It is for this very reason that the overwhelming majority of our society is habitually in a state of insuppressible emotional agony. Thank you, PANDS (people acting in the name of digestive satisfaction)

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3.

8/05/08 at 6:34 p.m. ET

the color is so pretty, a soft pale light pink. strawberry flavor is on the lighter side, and the cake is a bit heavy. i would add more milk or egg to give it a lighter texture.

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