VANILLA CUPCAKES WITH STRAWBERRY ICING
Good Morning all! It has been a little while since I have been able to write up a blog post on here, unfortunately I have been painfully busy with work. I unfortunately also haven't even gotten around to editing the photos from the Florida Aeropress Competition, but my hopes are to have that post up no later than Sunday!
Anyways I am really really excited to be sharing this amazing recipe with you all today. I have been on the hunt for the perfect vanilla cupcake recipe and have had a very hard time finding one that I really love... great news, the hunt is over! I had so much fun making these and I hope you all can give this a try because who doesn't love a solid vanilla cupcake?!
One of the reasons I love baking cupcakes so much is that they make incredible gifts. I love finding cute packaging and decorations (these are from Michaels) so I can share my beautiful and tasty creations with others! I challenge you to make these and gift some to people you love, it doesn't even need to be a special occasion, just a cute little reminder that you care! I hope you enjoy, and I would love to hear how they turn out!
- 1 1/2 cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 7 tbsp softened unsalted butter (room temp)
- 3/4 cup granulated sugar
- 3 egg whites
- 1/2 tsp vanilla extract
- 1/2 cup milk
1. Sift together the cake flour, baking powder, and salt. Set aside.
2. In your mixer, beat together the butter with sugar
3. In a separate bowl, whisk together your wet ingredients: egg whites, vanilla extract, and milk.
4. Alternate between adding your wet and dry ingredients into your mixer.
5. Scoop vanilla batter on to your (lined) cupcake tins 3/4 of the way full.
6. Bake cupcakes at 350° F 18-20 mins, or until a toothpick inserted comes out clean.
7. Let the cupcakes cool completely before frosting.
STRAWBERRY BUTTERCREAM FROSTING
- 7 oz strawberries
- 1 cup of softened unsalted butter (room temp)
- 3 cups icing sugar (sifted)
- 1 to 2 tbsp milk if needed
1. Blend your strawberries until pureed nicely. Transfer strawberry mixture onto a saucepan and cook on medium heat until boiling while stirring occasionally. Once boiling, let simmer for 20-30 mins until reduced in volume, still stirring occasionally.
2. Beat butter on high until light and fluffy. Add the icing sugar in thirds, and add the strawberry puree.
3. Add milk if needed to smooth out the consistency of the frosting (I didn't find it was necessary).
4. Transfer frosting to a piping bag and pipe the frosting onto your cooled cupcakes.
The awesome thing about using a strawberry puree for the icing is that you get very delicious and natural flavors. Also, the strawberry puree will turn the buttercream a beautiful pastel pink color so there isn't even a need for food coloring!
This is how mine turned out, I wish you could taste them. Oh wait... now you have the recipe, so you can! They are so beautiful and delicious. I would also suggest making some sort of strawberry filling and filling them up to make them even more strawberry-ey. Thank you so much for reading, I hope you enjoyed. Let me know if there are any recipe's you would like me to feature on the blog. Love you! Have a wonderful weekend.