Strawberry Bunny Cupcakes Food

STRAWBERRY CUPCAKES

Steps:

• Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter).
• Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Cool fully.
• Preheat the oven to 350F degrees and line muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
• In a medium bowl whisk together the cake flour, baking soda, baking powder and salt.
• In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time.
• In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk.
• Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. Repeat the process until all the flour mixture and buttermilk mixture are added.
• Gently fold the chopped strawberries into the cupcake batter using a rubber spatula.
• Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full.
• Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean.
• Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting).
• Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 15 minutes while stirring until the puree is thick like jam.
• Remove the pan from the heat and cool the puree fully. I typically put it in the fridge or freezer to speed up the process.
• In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes).
• 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.
• Beat in 2 tablespoons of the thick, jam-like strawberry puree. **It must be completely cold before adding to the butter, otherwise, your frosting can separate and get watery.
• Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached.
• If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached.
• Optionally, mix in the red food coloring.
• Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. (I used a 1M tip).

STRAWBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
• In a medium bowl, cream together the granulated sugar, gelatin, butter and cream cheese. Beat in the eggs, one at a time, then stir in the vanilla and rum. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
• For the strawberry frosting: In a medium bowl, cream together butter and cream cheese. Add the confectioners' sugar, rum and strawberry extract.
• For the strawberry filling: Cut the strawberries into small pieces and place into a medium saucepan. Add the sugar and bring to a light boil. Once the filling begins to boil, turn off the heat, add the rum and let sit for 10 minutes to cool.
• To assemble: Core out the center of the cupcakes and fill with strawberry filling. Then cover the tops of the cupcakes with the strawberry frosting.