strawberry cupcakes with frozen strawberries

You can use either fresh or frozen strawberries for this recipe. Once pureed (and strained if desired) just simmer the strawberry liquid on medium heat for 10 minutes until reduced and thickened. The frosting for these cupcakes is so light and airy. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Or in a nutshell – here’s my biggest tips: And now for a few common questions about making these strawberry cupcakes: While these homemade strawberry cupcakes require a little extra work, they are so worth it. Frost the cupcakes and top with a fresh strawberry for a beautiful, fresh and fruity strawberry cupcake that's perfect for special occasions or just because. Beat in 2 tablespoons of the thick, jam-like strawberry puree. For the frosting, be sure to thaw and drain the frozen strawberries before whipping them into the frosting, otherwise it will turn out too thin. You want it to be extra thick so that your strawberry frosting turns out thick, creamy, and never watery. Place thawed strawberries and water in food processor or other blender and blend until smooth. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. These cupcakes are freezer friendly. I'm the baker behind Just So Tasty. Boil for about 15 minutes while stirring until the puree is thick like jam. They'll continue to cook for a minute or two longer once removed from the oven. These fresh Strawberry Cupcakes have a delicious strawberry flavor and chunks of fresh strawberries in the cake batter. Wanting to save a little time, I used Simply Fruit strawberry “jelly ” for the puree. Be very sure that it's completely cooled before doing so. If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached. Be sure to cool strawberry reduction COMPLETELY. Moist, real strawberry cupcakes flavored with real strawberry, topped with a real strawberry buttercream frosting and finished with a fresh strawberry on top. It's flavored and colored in the same way that the cupcake batter is. https://www.yummly.com/recipes/strawberry-cake-with-frozen-strawberries The vanilla cake is moist and fluffy. The advantage of using frozen is that you can make these all year long. I came up with this Strawberry Cupcakes recipe to satisfy my daughter’s pink obsession. Garnish with a fresh strawberry if desired. (This is recommended for the frosting). One quarter of it (25%) is going to flavor the frosting, and the other three quarters (75%) will flavor the cupcake batter. It should come out to roughly 2 cups. MAKE SURE THE STRAWBERRY FLAVORING IS COMPLETELY COOLED BEFORE FOLDING INTO THE FROSTING. Required fields are marked *. You get a delicious strawberry flavor, moist and fluffy cupcake texture, and beautiful pink colour. Have you ever seen a cupcake as pretty as these strawberry cupcakes? Make the strawberry puree for the frosting the day before and store in an airtight container in the fridge. Chop the remaining berries into … (So for 2 cups of strawberry reduction separate ½ cup from the other 1 ½ cups.). 1/4 cup (2 fluid ounces) lukewarm water. For a more vibrant red color, you can add in a few drops of red food coloring. They add extra flavor and texture to these cupcakes. When you lightly touch the center of the top of one, it should spring back. Mash 3 strawberries into a chunky puree using a fork or blender. Add in 1/2 of the powdered sugar (1 1/2 cups) and beat with a mixer until it comes together in a … Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. They start with delicious buttery vanilla cupcakes filled with chopped strawberries, then they're topped with creamy strawberry frosting! This is roughly a ½ cup portion, and a 1 ½ cup portion for a 2 cup reduced puree. Well, kind of. Spoon batter into cupcake liners filling halfway. Just eyeball it, or pour it in a measuring cup to divide it exactly. In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes). The diced fresh strawberries in the batter are what really make Easy Strawberry Cupcakes out-of-this-world good. Your email address will not be published. For more strawberry recipes, make sure to try these other favorites: I'm the baker and blogger behind Just So Tasty! … Add them to a blender or food processor with a bit of water and puree until smooth. Unlike the cupcake batter however, you’ll boil down the puree even more until it’s the consistency of jam. Your email address will not be published. This is super easy to make— if you can make whipped cream , you can make this frosting easily. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. The batter will seem thick, but becomes more cake-batter like once you add the strawberry concentrate. I recommend about a quarter cup for the cake batter, and 2 tablespoons for the frosting. Push the strawberry puree through a metal sieve to remove the seeds. Fill lined tins … In my opinion, the seeds are nice left in because you know there is real fruit in there. The batter will be velvety and slightly thick. Continue to mix until light and fluffy. Plus, it’s springtime. Once cooled, separate into a 25/75 ratio. Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full. I’ve updated the recipe now (you may need to refresh to see it). Let cool. Either way, the berries need to be thawed and removed of the stems. (Or a 25/75 split, whatever's easiest to envision.). Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated. *If you don't have cake flour, use 1 1/3 cups all-purpose flour and 1/3 cup cornstarch in place of 1 2/3 cups cake flour. Your email address will not be published. Place strawberries in a small food processor; process until pureed. And since I’ve been on a mission recently to make the perfect vanilla cupcake, I decided this was the perfect time. If it’s warm, it can make the frosting separate. Either grease them or use cupcake/muffin pan liners. When boiling down the strawberry puree, make sure you boil it down enough so that it’s thick like jam. Homemade Strawberry Cake with Fresh Whipped Cream Topping, Vanilla Cupcakes with Fresh Strawberry Buttercream. I'm so glad you found my blog! Cake flour is finer and more delicate than all-purpose flour. Ingredients 1 2/3 cup cake flour 3/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter , softened 3/4 cup + 2 Tbsp granulated sugar 1 large egg 2 large egg whites 1/3 cup fresh … ). For the strawberry syrup 1 pound strawberries, frozen or fresh but hulled and roughly chopped. Make the frosting the day you plan to serve the cupcakes, and then frost. They’re actually made with a triple dose of strawberries including strawberry purée and pieces of fresh berries in the batter, and there are fresh berries in the frosting. Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean. Recipes for Sweet Treats & Kitchen Feasts. These strawberry cupcakes are topped with fresh strawberry frosting. Turn the mixer down to low speed and beat in 2 cups of powdered sugar, turning the mixer up to medium speed as you incorporate the sugar. Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the … By reducing (aka boiling down) the puree, you get a more concentrated strawberry puree that adds more flavor without the excess liquid. Cause the ingredients say an egg white but the recipe says yolk. Bonus: these cupcakes … This homemade strawberry flavoring is going to flavor not only the cupcakes, but their whipped frosting too, so divide the finished concentrate into a 25/75 ratio. (I used a 1M tip). Read More…. Soften butter completely at room temp (don't attempt to melt it). This frosting can be made with fresh or frozen berries and turns out extra creamy with a delicious, real strawberry flavor. Using the strawberry puree … 3 oz package strawberry Jell-O 10 oz frozen strawberries, thawed and pureed in a blender. Add 1/4 cup of the Strawberry Puree to the butter/powdered sugar and mix until the frosting is the right consistency. Cool fully. The strawberry flavor in the buttercream also comes from strawberry puree. It needs to be cold (not even the tiniest bit warm). Fresh strawberries will produce the best results in this recipe. We enjoy these cupcakes plain, however you can also dust them with icing sugar. Your email address will not be published. You’ll also notice that we’re using cake flour in the batter. Add on a swirl of strawberry buttercream and you’ve got one stellar cupcake … 1/4 cup (50 g) granulated sugar. 1/8 teaspoon kosher salt. Ingredients in strawberry cupcakes. Start by pureeing the strawberries. I actually wrote an entire post a few years ago about how to make the perfect homemade strawberry frosting – so feel free to click here to get ALL my tips, and tons of explanation. Strawberry Cupcakes have moist and fluffy crumbs; in these cupcakes, you will enjoy tiny pieces of fresh strawberries that adds more flavor and great texture.Making these cupcakes hardly takes time, and they are baked in a medium heat oven for even baking. These strawberry cupcakes are flavored and colored with real strawberry. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. Strawberries and cream are a classic combination, so for these cupcakes, I like to make a strawberry whipped cream frosting. If desired, you may press the puree through a mesh strainer to remove any seeds, but if they don't bother you leave them in. The process of reducing the strawberry juice creates a concentrate that flavors the cupcakes and adds nice color. Some reviewers used the drained liquid to replace the water in the cake batter for yet another punch of strawberry flavor. Fold in 75% (about a 1 ½ cups) of the strawberry puree reduction. With a delicious strawberry flavor, chunks of fresh berries, and delicious strawberry frosting – it’s cupcake heaven. Fill cupcakes each ¾ of the way full, and bake 24-30 minutes until done. Preheat the oven to 350 degrees F and line one muffin pan with paper liners. Learn how to make the best strawberry buttercream frosting. Beat in the egg and egg white 1 at a time. This is done by making a homemade "extract" where the real strawberries (they can be fresh or frozen) are blended until smooth, and then reduced on the stove top. Remember that over cooking them can result in a dry cupcake, and that there is some setting that is done when the cupcakes are removed from the oven. It pipes beautifully on cakes or cupcakes and tastes delicious on vanilla, strawberry … Copyright © 2020 All Rights Reserved PRIVACY POLICY. However, puree has too much water in it, so you can’t add it directly to the cupcakes. Divide the final reduced strawberry puree (flavoring) by removing 25% from the final amount. For more recipes like this one, try the Cherry Cupcakes (made with real cherry, and also topped with a fresh cheery! Is it 1 egg and 1 egg white or 1 egg and 1 egg yolks? The strawberry puree reduction MUST BE COMPLETELY COOLED before folding into the cake batter or frosting ingredients. (Highly recommend, because it's cute, and also shows off the fact that the cupcakes are flavored with real strawberry. https://www.breeshook.com/strawberry-sauce-frozen-strawberries After doing some cupcake research – I found that most recipes fell into 1 of 2 categories: But I wanted a strawberry cupcake recipe that had an obvious strawberry flavor AND used real berries. I want to inspire people to fall in love with simple ingredients and all the delicious things that can be created with them, while making life long memories in the kitchen. 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