SUMMER
TIME
SWEETS
TIME
SWEETS
A summer time favorite, these strawberry cupcakes are the perfect pairing with an afternoon gathering. I love to take the family to pick fresh berries and then make cupcakes and strawberries with sparkling water. (You can substitute raspberry as the seasons change.)
Ingredients:
CUPCAKES 4-5 large strawberries 1 and 2/3 cup + 1 Tablespoon (218g) all-purpose flour (careful not to overmeasure) 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (200g) granulated sugar 1/2 cup (115g) unsalted butter, melted 1 large egg 1/4 cup (62g) strawberry yogurt (Greek or regular yogurt) 3/4 cup (180ml) milk* 1 teaspoon vanilla extract STRAWBERRY WHIPPED CREAM 1 and 1/2 cups (360ml) heavy whipping cream 3 Tablespoons (43g) granulated sugar 1 and 1/2 teaspoons vanilla extract 1/3 cup (110g) strawberry jam* Directions: Preheat oven to 350F degrees.Line a 12-count muffin pan with cupcake liners. Set aside. |
Make the cupcakes:
Slice strawberries and place in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined.Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree. Batter will be thick Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4-5 full minutes. Add the strawberry jam and continue to beat for another 30 seconds. Add more strawberry jam if you'd like a stronger flavor or if you'd like a pinker color. Please note the whipped cream will be thinner the more jam you add. Frost the cupcakes with the strawberry whipped cream. Cover and store cupcakes in the refrigerator for up to 3 days. Whipped cream may be made 1 day in advance and stored in the refrigerator. Serve cupcakes chilled. |