I won’t normally choose a strawberry cupcake, but the strawberries are looking so good these days that I thought that I’d give it a try. Where do you go when you need a great recipe? You go to Martha. So that’s where I went. And, she didn’t let me down. These cupcakes were delicious, deliciously strawberry-ish, the frosting was light and creamy and pink. They received rave reviews from my peeps. Some people liked that they weren’t too too sweet. I could have maybe used a little sweeter. Like most Martha recipes, they were time consuming to make. The icing is very multi-stepped, and takes a while. If you make these, though people will be very impressed. They look beautiful, and they are very, very yummy. You will be a cupcake hero.
Strawberry Cupcakes with Strawberry Swiss Meringue (Source: Martha Stewart’s Cupcakes)
For the Cupcakes
2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla
1 egg white
1 cup milk
2 cups finely chopped fresh strawberries
For the Strawberry Swiss Meringue
1 1/2 cups fresh strawberries
4 egg whites
1 1/4 cups granulated sugar
1½ cups unsalted butter, cut into tablespoons, at room temperature
1. To make the cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. Whisk together both flours, baking powder and salt; set aside.
3. With an electric mixer on medium-high speed, cream together the butter, sugar and vanilla until pale and fluffy, about 3 minutes. Add the eggs and egg white, one at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour in two batches, alternating with the milk, and beating until well combined. Use a rubber spatula to gently fold in the chopped strawberries by hand.
4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until golden and a cake tester inserted in centres comes out clean, 25 to 30 minutes. Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting.
5. To make the Strawberry Swiss Meringue puree the strawberries in a food processor, leaving some small chunks; set aside.
6. Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
7. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
8. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add the strawberry puree and beat until combined. Stir the frosting with a rubber spatula until the frosting is smooth. Keep the icing at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
9. Frost cupcake and garnish with a strawberry slice. Enjoy!
This was one of those rare cupcake recipes were the icing was the right amount for the number of cupcakes it made -generously iced.
With homemade strawberry cupcakes, life really is a party!