People feel very appreciated when you give them homemade cupcakes. And they should, I really do appreciate my teachers. And to show them I made some strawberry cupcakes for teacher appreciation week.
“Round these here parts the weather has been a roller-coaster ride, but mostly it has been spring like (at least the past two days). I felt like strawberry was the best direction to head with the cupcakes.
So to make these cupcakes you should go check out this page and follow their instructions. It’s pretty simple, even though it does require cake flour and I have never used it before.
I’m sure you could use frozen strawberries to make the puree that goes into both the cake and the icing, but fresh works out best. The flavor will still come through, but you know, it might not be the same.
These have a real strawberry flavor that just shines. It really tastes like strawberries, and doesn’t taste artificial like what you get when you make the box mixes.
Also, the light pink color of the cake comes right from the puree, and even though I added a little red coloring to the frosting to liven it up, you really don’t have to.
If you plan on frosting them with a knife, I would have to recommend cutting the icing recipe in half because you will end up with extra and it will spill out of your container when you try to close it.
And it will end up on your counter. Nobody wants that.
Overall, these cupcakes are spectacular, and would make any teacher (or mother (because tomorrow is mother’s day)) feel greatly appreciated. Because I do appreciate them, whether they force me to do my pre calc or my physics or teach a subject that I really enjoy, and they should really know how much they mean to me.
If you really don’t want to follow the link, this is the recipe, From Blissfully Delicious, again, it’s a wonderful recipe and a great blog
2 cups fresh and ripe strawberries, washed, stemmed and hulled
2 1/3 cups cake flour
1 3/4 cups sugar
3 1/2 tsps baking powder
1 1/2 sticks unsalted butter, at room temperature
4 egg whites
1 tsp vanilla
Strawberry Butter-cream Frosting
3 sticks unsalted butter at room temp
4 1/2 cups confectioners sugar, sifted
1/4 cup fresh strawberry puree reserved earlier
1 1/2 tsp vanilla
Preheat oven to 350 degrees. Place paper cupcake liners into standard-size muffin pans. Puree the strawberries in a food processor. Measure 3/4 cup for the batter and reserve 1/4 cup for the butter cream.
Sift the cake flour into the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and baking powder and blend on low just until combined. Add the butter and strawberry puree and mix on low until combined. In a separate bowl whisk together the egg whites and vanilla. Add this mixture to the flour mixture and mix on low, scraping bowl as needed. Mix on medium a few more seconds until well combined. Using a 1 tablespoon scoop, scoop batter into mini cupcake liners.
Bake for about 10-12 minutes or until toothpick comes out clean. Bake about 20 mins for standard cupcakes. As soon as they are cool enough to handle, remove from pan and allow them to cool on a cooling rack.
Strawberry Butter-cream Frosting
Cream butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar about a cup at a time and beat just until blended.
Add the puree and vanilla, scrape bowl as needed and beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute).
Frost cupcakes and decorate as your heart desires.
Yield: 72 mini muffins or 20 standard cupcakes”