Saturday, August 11, 2012

Strawberry Cupcakes

Pinterest is my new toy right now. Check email. Check facebook. Check pinterest. I used to just hit the bookmark button through my browser to save a recipe and read through the long list when I wanted to make something new. It's way more fun to look at the pictures now. I have to say, when I see those repins, it makes me want to bake more.

I'm in a cupcake phase right now. I was going to make vanilla bean cupcakes. I went to HEB to get vanilla beans to find out just one bean is $9 bucks and then went across the street to Walmart right after to get 2 for $9. But then I just decided to go with strawberry cupcakes for Naven's parent's iftar.

I was very excited about these because they come from My Baking Addiction, and the recipe looked so good. Well....

I ran into my usual cake problem. Muffins. Why do they always taste like muffins! 

As I was telling my sister how I didn't like how I could taste the oil in these cupcakes (they weren't greasy but I could really taste the vegetable oil) and how I followed the recipe exactly except for mixing the batter for only 30 seconds instead of 2 minutes like the recipe says to do, she said, "Duh, emulsification." And then she explained to me with her fingers interlocking (like I'm a baby who needs a visual), "You know how water and oil don't like to mix?" 

Okay, so I didn't think of that. I guess that explains this then. See all those holes? I don't like that texture. It doesn't make crumbs. So it seems I didn't properly mix my cake. I think it would be worth another try but to substitute the oil for butter and to maybe even add some sour cream. But that doesn't fix the taste...

As for the taste... muffins. Good, but, muffins. Sweet, but... muffins. 

I also used Chobani greek strawberry yogurt. It gave the "cupcakes" a jam flavor. As I said... muffins. 

On to the strawberry buttercream, salvation. My butter was the perfect temperature, softened but not slop. I didn't overmix it so it didn't curdle. The natural pureed strawberries (no jam flavor here) gives it that fresh berry sweetness. Finally, a buttercream with good flavor and texture.

Since I don't recommend the cupcake batter, I will just post the buttercream recipe, which I adapted slightly (added a bit more strawberry puree).

Strawberry Buttercream
2 sticks (1 cup) unsalted butter, softened
3 cups confectioners' sugar, sifted
2 teaspoons clear vanilla extract
about 8 medium fresh strawberries, pureed in your blender (you'll need 6-7 tablespoons of puree)

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes. Don't skimp.

2. Turn the mixture down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the strawberry puree, mix until incorporated. Gradually add in the last 3-4 tablespoons of strawberry puree until you reach the desired level of strawberry flavor. Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with fresh strawberries.

1 comment:

Maryam Mohammad said...


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