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Strawberry Cupcake & Strawberry Buttercream

January 28, 2017

Strawberry Cupcake & Strawberry Buttercream

On this segment I will show you an easy strawberry cupcake & strawberry buttercream recipe.  I also have a strawberry cake recipe. This is a great recipe for Valentine’s Day or birthday parties.

Begin by sifting the dry ingredients in a separate bowl, all purpose flour, baking soda and salt. Push all the particles through the sieve. Whisk all the ingredients well-this will help to distribute the baking ingredients evenly.

In a separate bowl mix the eggs, water, canola oil and vanilla oil. You can mix as vigorously as like before the dry ingredient go in. Now you can add the sugar and jello mix.  My strawberry cake recipe is a little more involved because you’ll need a mixer to cream the butter and sugar.   This recipe is super easy because your using your basic baking tools.

Add the flour and PLEASE only mix until you get rid of the lumps and have a smooth consistency. Anything more and you’ll overdevelop the gluten in the batter.

Pour the batter using a ladle or ice cream scooper. You can also use attempt to pour the batter into the cups, but it can be messy.

The cupcakes go into a 350 preheated oven for 15 minutes. Please check 12 minutes in to make sure-you don’t over-bake the cupcakes.

I don’t like my baked good excessively sweet, so I prefer to cut back on some of the sugar. If you have a real sweet tooth, then you can add 1/4 sugar to compensate for the sweetness.

Strawberry buttercream:

1 cup of frozen or fresh strawberries pureed

1 cup of confectioners sugar

8oz of unsalted butter

1 teaspoon of vanilla

 

Puree a cup of fresh or frozen strawberry. Pour the puree into a sauce pan and allow to simmer slowly for 15-20 minutes until reduce. If you don’t want to puree strawberries, you can also use strawberry jam or jelly. Warning: This will increase the sweetness of the baked goods.

Stir occasionally and stay by the stove to avoid burning the bottom of the pan. The strawberry puree will reduce significantly. Allow the reduction to cool completely before it’s combined into the buttercream.

Whip 8 ounces of soften butter until you achieve a smooth consistency.  Add the sifted confectioners sugar in two batches and mix. Add the vanilla extract, strawberry reduction-whip on high speed until the everything comes together.

 

Strawberry Cupcake & Strawberry Buttercream
Print Recipe
    Servings
    12 cupcakes
    Servings
    12 cupcakes
    Strawberry Cupcake & Strawberry Buttercream
    Print Recipe
      Servings
      12 cupcakes
      Servings
      12 cupcakes
      Ingredients
      • 3/4 cup Strawberry Jello/Gelatin
      • 1/4 cup Sugar
      • 6 ounces water
      • 4 ounces canola oil
      • 2 eggs
      • 1 1/2 teaspoons vanilla extract
      • 1 3/4 cups all-purpose flour
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon Salt
      Servings: cupcakes
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