But, it makes for an amusing story... so I'll tell it. :)
When I made my Chocolate Cupcakes with Chocolate Ganache Frosting last month, I had brought them to Sam's office. They were a huge success!
So, yesterday I went back to his office sans cupcakes and was informed (in a joking manner, of course) that I was not to return without more cupcakes. :) I asked the dispatcher, TD (who ate 3 of my chocolate cupcakes even though she isn't supposed to eat chocolate!), if she liked Strawberry and she quickly replied, "I love strawberry!". I promised her I'd bake her a batch of strawberry cupcakes.
Fast forward to this morning. I already had plans to meet my friend, Becky (Hi Becky!), for lunch which meant that I had to wake up early to go grocery shopping and bake the cupcakes.
My alarm went off at 8AM (hey, give me a break, that is early for someone who is unemployed!), I jumped in the shower, went to Shaws to buy strawberries and other supplies, and started baking the cupcakes by 9:30AM.
They came out beautifully! Take a look:
So light and fluffy! The pink papers are incredibly cute too. :)
The recipe calls for a strawberry buttercream frosting that "should be dense and creamy, like ice cream."
Adorable, right? This was, by far, the best looking in the batch.
Another shot of the good cupcake... wait, what is that behind it???
... and this is what all of the other cupcakes looked like.
I guess I did too good of a job getting the consistency of the frosting to be like ice cream!
In my defense, I had too major things going against me here:
1) I was in a huge hurry to finish these, drop them off at Sam's work, and then meet up with Becky. While rushing, I didn't let the cupcakes cool entirely before frosting them. I claim complete responsibility for this mistake.
2) The weather in Boston has been ridiculously crazy this summer. It has been much hotter and much more humid that I remember it being in a LONG time. So, Boston's weather plus the added temperature from running my oven has turned my kitchen into a sauna-like environment. The frosting didn't stand a chance. This, I blame on mother nature... or global warming. :)
Either way, the cupcakes tasted awesome.
Mmmmm.
Also, they lasted all of 5 minutes in Sam's office; I'd say they were enjoyed. :)
Now I should start to think about cleaning my kitchen...
Here is the cupcake recipe (from marthastewart.com):
Makes 1 Dozen
INGREDIENTS
- 2/3 cup whole fresh or frozen strawberries, thawed
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
DIRECTIONS
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
- Gradually add sugar and continue to beat until well combined and fluffy.
- Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended.
- Add the milk mixture; mix until just blended.
- Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. *Martha wasn't kidding about the 'let... cool completely' instruction!
Here is the frosting recipe:
INGREDIENTS
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
DIRECTIONS
- Place strawberries in the bowl of a small 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 confectioners' sugar; beat until well combined.
- Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
I'm totally going to surprise Johnny with these! Thanks!! :)
ReplyDeleteI tried a version of this thats...well...slightly healthier haha (aka less butter) and delicious!!!
ReplyDeleteTry using Neufchatel Cheese (or regular Cream Cheese if you wish) instead of one of the sticks of butter..I used salted butter...has a better flavor
1 8oz pkg of Neufchatel Cheese (Room Temp)
1 stick butter (Room Temp_
1 cup pureed fresh strawberries
4-5 cups of confectioners sugar
Mix with beater and chill for 30 mins...YUMMY!!!!