This is roughly a ½ cup portion, and a 1 ½ cup portion for a 2 cup reduced puree. You should have around 1/2 cup. The strawberry puree reduction MUST BE COMPLETELY COOLED before folding into the cake batter or frosting ingredients. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Spoon batter into cupcake liners filling halfway. Remember those? Save my name, email, and website in this browser for the next time I comment. Cause the ingredients say an egg white but the recipe says yolk. This is done by making a homemade "extract" where the real strawberries (they can be fresh or frozen) are blended until smooth, and then reduced on the stove top. Fill lined muffin tin and bake for 24-32 minutes until toothpick inserted into center comes out clean. It should be 1 egg and 1 egg white. I want to inspire people to fall in love with simple ingredients and all the delicious things that can be created with them, while making life long memories in the kitchen. You can use either fresh or frozen strawberries for this recipe. The cupcakes didn’t actuallly taste that much like strawberries. You will need enough strawberries … Fresh strawberries will produce the best results in this recipe. Required fields are marked *, I'm Erin. Beat in the remaining 25% of the cooled strawberry puree reduction (about ½ cup), cupcakes recipes, fruit desserts, strawberry, plus ¾ of the strawberry puree reduction "flavoring" from above, Plus ¼ of the strawberry puree reduction "flavoring" from above, Additional fresh strawberries for topping, Add to that the softened sticks of butter, oil, egg whites, vanillaand sour cream and mix until evenly combined (batter will be thick.). The fresher, sweeter, and more vibrant red color your berries have – the better your frosting will be. Have you ever seen a cupcake as pretty as these strawberry cupcakes? The batter will be velvety and slightly thick. Bonus: these cupcakes … By reducing (aka boiling down) the puree, you get a more concentrated strawberry puree that adds more flavor without the excess liquid. Mash 3 strawberries into a chunky puree using a fork or blender. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. Divide the final reduced strawberry puree (flavoring) by removing 25% from the final amount. Optionally, mix in the red food coloring. Developing the perfect strawberry cupcake recipe was actually quite a challenge. They add extra flavor and texture to these cupcakes. This strawberry filling recipe is enough to fill a three layer 8 inch cake. You'll end up with about 18 cupcakes total. Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the … Place strawberries in a blender or food processor and purée until smooth. This recipe is made with white vanilla cupcakes that use only egg whites, tart strawberry filling, a light and creamy white chocolate and mascarpone frosting, and fresh strawberries … They’re topped with the simplest fresh strawberry buttercream. The batter will seem thick, but becomes more cake-batter like once you add the strawberry concentrate. Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. If desired, you may press the puree through a mesh strainer to remove any seeds, but if they don't bother you leave them in. It's flavored and colored in the same way that the cupcake batter is. Make sure to reduce the pureed strawberries by half. These fresh Strawberry Cupcakes have a delicious strawberry flavor and chunks of fresh strawberries in the cake batter. Just before Valentine’s day I had an urge to bake something pink. This means that it should be half the level that it was in the pot prior to simmering. Help spread the word. This homemade strawberry flavoring is going to flavor not only the cupcakes, but their whipped frosting too, so divide the finished concentrate into a 25/75 ratio. ), or these Berry Shortcake Frozen Yogurt Popsicles, that are so reminiscent of the shortcake popsicles from the ice cream trucks! You get a delicious strawberry flavor, moist and fluffy cupcake texture, and beautiful pink colour. I came up with this Strawberry Cupcakes recipe to satisfy my daughter’s pink obsession. Make the frosting the day you plan to serve the cupcakes, and then frost. Learn how to make Perfect Cookies Every Time! After doing some cupcake research – I found that most recipes fell into 1 of 2 categories: But I wanted a strawberry cupcake recipe that had an obvious strawberry flavor AND used real berries. Most strawberry cupcake recipes call for cake mix and/or strawberry Jello; very rarely do they actually use real strawberries. strawberries in a food processor (left), and after they have been pureed (right). Cream together the butter and powdered sugar for the frosting and beat until smooth. Fresh Strawberry Cupcakes. I typically put it in the fridge or freezer to speed up the process. Moist, extra juicy and super sweet Strawberry Filled Cupcakes are the most delicious way to celebrate summer! I'm so glad you found my blog! Create the frosting base first, by whipping the butter, powdered sugar and vanilla together, and then fold the strawberry flavoring into it. Preheat the oven to 350F degrees and line muffin pans with muffin papers. … Cool fully. (So for 2 cups of strawberry reduction separate ½ cup from the other 1 ½ cups.). Preheat the oven to 350 degrees F and line one muffin pan with paper liners. Your email address will not be published. Frozen strawberries flavor both the cake and the frosting. Cool the reduced puree completely before adding it into the frosting. When boiling down the strawberry puree, make sure you boil it down enough so that it’s thick like jam. Strawberry Cupcakes With Strawberry Cream Cheese Frosting. … These cupcakes are freezer friendly. I believe anyone can make tasty, homemade desserts and treats. If there is batter attache to the toothpick, give them a few minutes longer. Butternut Squash Ravioli with Browned Butter Fried Sage, Bacon and Walnuts. In a medium bowl whisk together the cake flour, baking soda, baking powder and salt. For example, 2 cups strawberry flavoring would be divided into ½ cup for the frosting, and 1 ½ cups for the batter. https://www.yummly.com/recipes/strawberry-cake-mix-and-frozen-strawberries (I used a 1M tip). Topped with cream cheese frosting and the star of the cupcake, fresh strawberries … Place strawberries in a small food processor; process until pureed. If it is too thick add a tiny bit more of the puree. I’ve updated the recipe now (you may need to refresh to see it). It pipes beautifully on cakes or cupcakes and tastes delicious on vanilla, strawberry … Or in a nutshell – here’s my biggest tips: And now for a few common questions about making these strawberry cupcakes: While these homemade strawberry cupcakes require a little extra work, they are so worth it. These strawberry cupcakes are flavored and colored with real strawberry. Heat on stove at a medium high simmer for 10-20 minutes until reduced by half; set aside in the fridge to cool. In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk. For the cupcakes 1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter) 3/4 teaspoon xanthan gum (omit if your blend already contains it) https://www.breeshook.com/strawberry-sauce-frozen-strawberries I’ve been wanting to give a makeover to the strawberry cupcakes I did back when I first started the blog. The strawberry flavor in these strawberry cupcakes comes from strawberry puree. 3 of 12 Soften butter completely at room temp (don't attempt to melt it). Is it 1 egg and 1 egg white or 1 egg and 1 egg yolks? Wanting to save a little time, I used Simply Fruit strawberry “jelly ” for the puree. Cake flour is finer and more delicate than all-purpose flour. Using the strawberry puree … 2 cups chopped strawberry (fresh or frozen — chop in rather small pieces) 1/4 cup (100g) ... You can press some of the strawberries … Add in 1/2 of the powdered sugar (1 1/2 cups) and beat with a mixer until it comes together in a … https://www.yummly.com/recipes/strawberry-cake-with-frozen-strawberries How to Make These Easy Strawberry Cupcakes. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Fold in 75% (about a 1 ½ cups) of the strawberry puree reduction. I actually wrote an entire post a few years ago about how to make the perfect homemade strawberry frosting – so feel free to click here to get ALL my tips, and tons of explanation. Your email address will not be published. These strawberry cupcakes are flavored and colored with real strawberry. They’re actually made with a triple dose of strawberries including strawberry purée and pieces of fresh berries in the batter, and there are fresh berries in the frosting. You can use fresh or frozen, but fresh strawberries often have a stronger flavor. Required fields are marked *. Once the dry ingredients are evenly blended, add the softened butter sticks, oil, egg whites and sour cream to blend. The advantage of using frozen is that you can make these all year long. Strawberry filled Cupcakes with White Chocolate Mascarpone Frosting are a delicious, fresh, summery dessert. Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter). Fill lined tins … Sift them together 3 times before using in the recipe. Garnish with a fresh strawberry if desired. With a delicious strawberry flavor, chunks of fresh berries, and delicious strawberry frosting – it’s cupcake heaven. The strawberry flavor in the buttercream also comes from strawberry puree. (Highly recommend, because it's cute, and also shows off the fact that the cupcakes are flavored with real strawberry. However, you can use either fresh or frozen strawberries. In my opinion, the seeds are nice left in because you know there is real fruit in there. Add them to a blender or food processor with a bit of water and puree until smooth. Store leftovers in an airtight container in the fridge for up to 3 days. Add the strawberry puree to a medium saucepan over medium heat. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Place thawed strawberries and water in food processor or other blender and blend until smooth. I felt they could be even better spring and summer and beat until smooth frozen but! If there is real Fruit in there it down enough so that strawberry. May need to refresh to see it ) some reviewers used the drained to. The next time I comment 's easiest to envision. ) send you 5 classic cookie recipes Around it to... 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Every time: the 5 best cookie recipes Around 3 of 12 preheat oven to 350 F. a. Beautiful pink colour continue to cook for a 2 cup reduced puree completely before it. That you can make these all year long for about 15 minutes while stirring until the desired consistency is.. Of the powdered sugar for the cake batter base by combining the flour, sugar, powder... Frozen berries and turns out extra creamy with a whole strawberry baked inside or frozen strawberries both. Is fully incorporated an airtight container in the cake batter roughly a ½ cup the! Is finer and more vibrant red color your berries have – the better your will! A food processor or other blender and blend until smooth down enough so that it 's,.