19
20
s
tRawbeRRy
d
elight
C
upCakes
2 Sticks Butter
1 1/4 cups white sugar
2 3/4 cups sifted cake flour
1/4 tsp salt
2 1/2 tsp baking powder
4 room temperature eggs
1 tsp pure vanilla extract
1/4 tsp strawberry extract
1/2 cups 2% milk
16 medium strawberries (12 -14 oz) chopped and macerated (topped
with white sugar and allowed to soak overnight)
Butter Cream Cheese Frosting
8 oz block cream cheese, softened
6 Tbsp butter, softened
1 – 2 tsp pure vanilla extract (to taste)
2 Tbsp to 1/4 C milk
3 to 5 C powdered sugar
dash of salt
1. The night before, chop the strawberries (stems removed), cover with
white sugar and refrigerate. When you’re ready to make the cupcakes,
remove the strawberries from the refrigerator and mash them with a
potato masher or lightly pulse with a food processor. You don’t want a
puree — you still want strawberry chunks. Place them in a strainer over
a bowl, you won’t need all the juice.
2. Preheat The Sweetheart Cupcake Maker until ready light turns on.
3. In a medium bowl, sift cake flour. From the sifted bowl measure
out 2 3/4 Cups of cake flour and add in 2 1/2 tsps baking powder
and 1/4 tsp salt.
4. In your mixer, mix together the butter and white sugar until pale yel-
low and fluffy.
5. Slowly add the room temperature eggs one by one, mixing for about
one minute after each egg, make sure that you scrape down the sides of
the bowl so you don’t leave any buttery goodness out.
6. Add in vanilla and strawberry extract.
7. (if you leave out strawberry extract, just sub. more vanilla).
8. Whisk together the dry mix.
9. Alternately add the dry mix and 1/2 C milk, blending well and scrap-
ing the sides of the bowl after each addition.
10. Add in the strawberries and about 1/4 C + 1 Tbsp strawberry juice,
fold in with a wooden spoon until well incorporated and you can see bits
of strawberry throughout the batter.
11. Spoon about 2 tablespoons of batter evenly into each cupcake
well. Bake for 5-8 minutes or until toothpick inserted in center comes
out clean.
12. Allow to cool in tins for 5 minutes and then remove and finish cool-
ing on a wire rack.
Butter Cream Cheese Frosting Instructions
1. In your mixer whip together the cream cheese and butter until light
and fluffy.
2. Add in vanilla* and 2 Tbsp milk, blend well.
3. Start with 2 C powdered sugar and dash of salt, mix well.
4. Add more milk and powdered sugar slowly and in alternating
batches-mixing and tasting each time until the frosting has reached
your desired consistency.
5. Place in a bag with your desired piping tip and pipe onto cupcakes or
spread on cakes.
