Strawberry Buttermilk 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 BUTTERMILK CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Line a muffin pan with decorative liners or spray with cooking spray. In a large bowl, sift flour, baking powder, salt and baking soda together, set aside. In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and desired amount of food coloring. Reduce mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally among prepared muffin pan cups and bake for 20-25 minutes, or until a toothpick comes out clear when inserted in the center of the cupcake. Cool completely on a wire rack. While cupcakes bake and cool, prepare frosting. In a large mixing bowl, beat cream cheese and butter at medium-high speed with electric mixer for about 2-3 minutes. Add strawberry preserves and vanilla, beating until combined. Add powdered sugar and salt, beating until smooth. Once cupcakes are cool, pipe frosting on top and garnish with fresh strawberries.