Strawberry Cupcakes

While strawberry would never be my first choice of cake flavor, I've been asked a couple times in the last year to make strawberry cupcakes for kids' birthdays.  So, instead of looking each time for a recipe, I thought it best to document it here for my own future reference and for anyone out there who loves strawberry cupcakes!

I made these for one of my favorite little people, Maddie,who turned three a while back and requested strawberry cupcakes. (I think she was actually more set on pink than strawberry.) This was the result and they were quite tasty.  I particularly enjoyed the fresh strawberry in the cupcakes.

Here's me with the birthday girl, all decked out in our princess gear.  

STRAWBERRY CUPCAKES

• 1 2/3 cup cake flour **(see note #1 below)
• 3/4 teaspoon baking powder 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup + 2 tablespoons sugar
• 1 large egg
• 2 large egg whites
• 1/3 cup fresh strawberry puree
• 1/4 cup buttermilk **(see note #2 below)
• 1/2 teaspoon vanilla extract
• red food coloring (optional)
• 3/4 cup small diced strawberries

Preheat oven to 350 degrees.  

Sift cake flour, baking powder, baking soda, and salt in a medium-sized bowl.  Whisk to combine.  

In the bowl of a stand mixer fitted with the paddle attachment, whip butter and sugar until slightly fluffy.  

Mix in egg and egg whites one at a time.  

In liquid measuring cup containing buttermilk, add strawberry puree and vanilla extract and whisk together.   

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the buttermilk mixture and mixing just until combined after each addition.  

Fold in diced strawberries. 

Divide batter among 12 paper lined muffin cups, filling each 3/4 full.  

Bake for 20-23 minutes or until toothpick inserted into center of cupcake comes out clean.  

Allow to cool several minutes in muffin tin and then transfer to a wire rack to cool completely. 

Frost with your desired frosting.  I would use this cream cheese buttercream or this whipped frosting.  

NOTE #1 ON CAKE FLOUR:

Cake flour is hard to find where I live, but luckily it is very easy to make.  Here are the very simple instructions. Make as much or as little as you need!

1. For every 1 cup of flour, remove 2 tablespoons of flour.  

2. Add 2 tablespoons of corn starch to replace the flour removed.  

3. Sift 5-6 times and it's ready to use!  

NOTE #2 ON BUTTERMILK:

I never have buttermilk on hand, I just make it.  Add 1 teaspoon of lemon juice or white vinegar to a liquid measuring cup.  Then add enough milk to reach 1/4 cup.  Let rest for 3 minutes.  

Source: Cooking Classy and Food.com 

Really Good White Cake

I really wanted this recipe to be good.  I've always prefered white cake to any other kind.  Having a good solid homemade version seemed like a really good idea.

These cupcakes were perfect. Moist and simple. Top with your favorite frosting and you won't be disappointed.

I subbed out the vegetable shortening for coconut oil.  Added bonus: I made my own buttermilk using the method below*.  I love when I can make something without having to go to the store.

* Homemade Buttermilk:  Place 1 tablespoon white vinegar in a liquid measuring cup.  Add milk until the total liquid reaches 1 cup.  Let stand for 5-10 minutes.

WHITE CAKE

• 1 cup (8 ounces) butter, softened
• 1/2 cup coconut oil
• 3 cups sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Preheat oven to 350.

Prepare three 9-inch round cake pans with butter and flour, taking care to remove all excess flour.  

In a stand mixer, with the paddle attachment, cream together the butter and coconut oil.  

Slowly add sugar, one cup at a time, making sure to fully incorporate each cup before adding another.  

Add eggs one at a time, making sure to fully incorporate each egg before adding another.  

Add vanilla extract.  

Sift together flour, baking powder, and salt.  

Add dry ingredients and buttermilk to the butter/coconut oil mixture alternately with buttermilk, beginning and ending with dry ingredients. 

Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.  

Scrape down sides and bottom of bowl, making sure all ingredients are mixed well.  

Evenly distribute cake batter between cake pans and place pans into oven.  

Bake for 25-30 minutes, or until a toothpick comes out clean.  

Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Note on Cupcakes:

Fill cupcake tins 1/2 full and bake for approximately 18 minutes.  Makes approximately 36 cupcakes.  

Source:  add a pinch