These girly cupcakes are a delightful surprise. If you can manage to get past the batter (without eating it all by the spoonful) to bake them up into cupcakes, the flavor of these is fantastic. Among my favorite all-time cupcake recipes…
PINK STRAWBERRY CUPCAKES
www.RecipeGirl.com
2¼ cups cake flour
1½ cups granulated sugar
2¾ tsp baking powder
½ tsp salt
1½ sticks (¾ cup) unsalted butter, at room temperature
¾ cup pureed frozen strawberries (about ¼ of a 1 pound bag)
4 large egg whites
1/3 cup milk
several drops of red/pink food coloring or gel paste
1. Preheat oven to 350°F. Line 18 cupcake pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt; set aside.
3. In a large bowl with electric mixer, blend butter with strawberry puree. Add flour mixture and blend until light and fluffy (batter will be very thick).
4. In another bowl, whisk together egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
5. Fill cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
6. Let cupcakes cool completely before frosting.
Yield: About 18 cupcakes
Cooking Tips
*Use fresh strawberries if you wish, but put them in the freezer first to draw the moisture out of them, and then puree them as you would bagged frozen strawberries.
**I used Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.
Recipe Source: Adapted from Smitten Kitchen
8 Comments
These look so good. Gonna have to try these!
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Oh my!! These look so good!!
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Hi Lori, your blog is just so awesome and I like the strawberry cupcake very much. Wonder if you could let me know when u say whisk together egg white with milk and dye, does that means throw all 3 ingredients in and whisk or do I have to whisk the egg white till fluffy first before adding milk and dye?
Thanks in advance.
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RecipeGirl Reply:
August 17th, 2009 at 5:19 PM
Hi Jeanne, Yes- all you do is whisk the egg white, milk & color together. No need to fluff egg whites!
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Lori, that’s an amaaaazing cupcake ! I loved the way you iced it! So beautiful!!
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Pink cupcake? PERFECT for my Lily’s 4th birthday tomorrow! I better get to work!!!
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WOW!! I just made these and they are sooooooo yummy!! My husband can’t stop eating them! Thank you so much for the recipe. I used fresh strawberries—YUM!!
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Hi,
Could you add Strawberry Liquor in these cupcakes? If you can,how much would you put in the cupcakes? Do you have anymore cupcake recipes with liquor?
Gale
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Lori Lange Reply:
May 17th, 2010 at 3:13 AM
@Gale, Having not done it myself, I’m not quite sure. If I were experimenting, I’d take out 1/4 cup of the liquid & add the liquor in its place. I have a recipe for Margarita Cupcakes too http://www.recipegirl.com/2007/05/01/margarita-cupcakes/
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Hi Lori,
I was wondering if instead of adding the vanilla flavoring to the buttercream icing, could I add strawberry flavoring?
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Lori Lange Reply:
August 20th, 2010 at 3:06 PM
@Candace, I suppose so… I’m always up for experimenting.
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