16 May 2012

Strawberry Cupcakes with Strawberry Frosting

I found this recipe before Kacey's Kitchen (the blog) existed.  Now that I think about it, it may be one of the recipes that wanted me to start my own blog.  It seems odd now that I never shared it before.  I've only made it twice, the first time as a round layer cake, and this time as cupcakes.  It definitely deserves to be made more often.

Strawberries have been cheap, cheap, CHEAP here.  I have found them as low as $.50/pint and they are tasty!!!  I've stocked up.  I have puree and whole strawberries in Ziploc's in the back of my freezer waiting to be used.  Cupcakes, icing, pancake & waffle toppings, scones, etc...  if they even make them that far.  I typically wash my strawberries and cut the stems off. I eat one, one goes into the container for later.

I eat one.

One goes in the container.

I eat one.

I eat one more.

It continues on until I realize it's not worth saving that pint...I'll just eat them all and save the next bunch.

I wonder if they'll have strawberries in Japan.  Maybe the real question is...I wonder how MUCH strawberries are in Japan.

If you don't know what I'm talking about, then check out my other blog, Where's Kacey?, describing my world outside of the kitchen and our future move overseas!

Fresh Strawberry Cake
Printable Recipe
By Confections of a Foodie Bride, Adapted from Cook's Illustrated Classic White Cake and Good Things Catered

Strawberry Puree
  • 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
  • 1-2 tsp sugar (optional)
  • 1/4 cup milk, at room temperature
  • 6 large egg whites, room temperature (4 whole eggs can be substituted)
  • 2 tsp vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 12 Tbsp unsalted butter (1 1/2 sticks), at room temp

  1. If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use.  This freezes well!
  2. If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
  3. Place strawberries in a food processor or blender and puree.
  4. Reserve 3/4 cup puree for the cake.
  5. Use leftover puree to fill the cake or fold into the frosting, if desired. It's also fabulous spooned over ice cream... and eaten straight with a spoon.
  6. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
  7. In small bowl, combine 3/4 cup puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
  8. Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
  9. Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
  10. Divide the batter evenly among the pans and smooth tops.
  11. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

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  1. I love the hazy, swanky, fancy picture!

  2. Why, thank you! I'm trying some new things out for my pictures. I was getting a little tired of plain white washed out backgrounds.