Today is one of my co-worker's birthdays. I wanted to make something for her out of ingredients I had on hand. One of my other co-workers suggested strawberry cupcakes. Luckily, I had some strawberries that weren't very ripe, so baking with them didn't bother me!
I'd been meaning to try out this recipe from Katie because she raves about it! I didn't make the icing because I had some leftover buttercream in the freezer, but next time I'll for sure try hers out. These little cupcakes were a big hit!
Angie's Famous Strawberry Cupcakes
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar (or a little less)
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries
1/4 c. strawberries
1 Tbsp. strawberry liquor
1/2 tsp lemon juice
8 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 3/4 c. powdered sugar
1/2 Tbsp vanilla
-Preheat oven to 350 degrees and prepare 2 cupcake pans.
-Sift flour, salt, and baking soda in medium bowl.
-In bowl of mixer, cream butter and sugar until fluffy.
-Add eggs one at a time until combined.
-Add buttermilk, oil and vanilla until combined.
-Add flour mixture and stir until just combined.
-Fold in berries.
-Fill cupcake pans 3/4 way.
-Bake for 20 minutes.
-For frosting, put berries, liquor, and juice in saucepan.
-Bring to a boil over medium heat and then reduce to a simmer for 5 mins.
-Let cool then blend until smooth.
-In bowl of mixer mix cream cheese and butter until creamy.
-Add sugar, then vanilla.
-Add berry puree until smooth.
-Frost cupcakes when they are completely cooled.
While slicing the strawberries last night, I though to myself there's got to be an easier way to slice a ton of strawberries... then I though - egg slicer!!! It worked perfectly! The slices all came out even and equal! I sliced once, then rotated and sliced again and they were the perfect little chunks!