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Ingredients
- Cupcakes - 24 cupcakes
- 1 3/4 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 6 tablespoons strawberry preserves
- 2 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- Red paste food coloring
- 1/4 cup buttermilk, at room temperature
- 1 recipe Strawberry Icing (recipe follows)
- Garnish: strawberries
- STRAWBERRY ICING
- Yield: approximately 1 1/2 cups
- 4 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 tablespoons strawberry preserves
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1 / teaspoon salt
Details
Servings 2
Preparation
Step 1
SPRINGTIME STRAWBERRY CUPCAKES
1. Preheat oven to 350°. Line a (24-well) mini muffin pan with cupcake liners. In a large bowl, sift flour, baking powder, salt, and baking soda together. Set aside.
2. In the bowl of an electric mixer, beat butter and sugar at medium-high speed until light and fluffy, approximately 4 minutes. Add preserves and eggs, one at a time, beating well after each addition. Scrape down sides of bowl. Add vanilla and enough food coloring to achieve desired color.
3. Reduce mixer speed to low. Add flour mixture, alternating with the buttermilk and ending with a final addition of the dry ingredients. Divide the batter evenly among prepared wells of pan. Bake until a tester inserted in the center of a cupcake comes out clean, 12 to 18 minutes. Cool completely on a wire rack.
4. Scoop Strawberry Icing into a pastry bag fitted with a medium round tip. Pipe icing onto each cupcake. Garnish with strawberries, if desired.
STRAWBERRY ICING
Yield: approximately 1 1/2 cups
1. In the bowl of an electric mixer, beat cream cheese and butter at medium-high speed until well-combined and smooth, 2 to 3 minutes. Add strawberry preserves and vanilla, beating until well combined. Add confectioners’ sugar and salt, beating until icing is uniform. Use immediately.
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