Cupcakes:
2 3/4 Cups all -purpose flour
1/2 Cup cake flour (not self-rising)
1 Tbsp Baking powder
1 tsp Salt
2 Sticks unsalted butter, softened
2 1/4 Cups Sugar
3 Large eggs
1 Large egg white
1 Cup whole milk
1 1/2 tsp Vanilla extract
2 Cups strawberries, finely chopped, plus small strawberries for garnish
Preheat oven to 350. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin tins, filling each 2/3 full.
Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Let cool in tins on wire racks.
* From Martha Stewart.com
Frosting
1/2 Cup Frozen strawberries
1 Cup (2 sticks) butter, firm, slightly cold
1 Pinch of Coarse Salt
3 1/2 Cups Powdered Sugar (sifted)
1/2 Tsp Vanilla Extract
Place strawberries in the bowl of a 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 powdered sugar, beat until well combined. Add vanilla and 3 tsp strawberry puree (save any remaining puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy.
*Recipe from Oprah.com
2 3/4 Cups all -purpose flour
1/2 Cup cake flour (not self-rising)
1 Tbsp Baking powder
1 tsp Salt
2 Sticks unsalted butter, softened
2 1/4 Cups Sugar
3 Large eggs
1 Large egg white
1 Cup whole milk
1 1/2 tsp Vanilla extract
2 Cups strawberries, finely chopped, plus small strawberries for garnish
Preheat oven to 350. Line muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating after each addition.
Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin tins, filling each 2/3 full.
Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Let cool in tins on wire racks.
* From Martha Stewart.com
Frosting
1/2 Cup Frozen strawberries
1 Cup (2 sticks) butter, firm, slightly cold
1 Pinch of Coarse Salt
3 1/2 Cups Powdered Sugar (sifted)
1/2 Tsp Vanilla Extract
Place strawberries in the bowl of a 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 powdered sugar, beat until well combined. Add vanilla and 3 tsp strawberry puree (save any remaining puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy.
*Recipe from Oprah.com
No comments:
Post a Comment