Here’s a sweet and pretty cupcake recipe for you: Pink Strawberry Cupcakes
Fair warning: don’t taste the cupcake batter. It tastes like strawberry ice cream, and you may be tempted to grab a straw!!
These cupcakes turn out to be a lovely shade of light pink, but I help that process along with a squirt of pink/red gel paste. You can leave the coloring out and the cakes will be slightly pink, but they’re much cuter with a darker tint.
I frost these with my Wedding Cupcake Buttercream recipe- I highly recommend you try it!
Yield: About 18 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Pink Strawberry Cupcakes
- 2 1/4 cups cake flour
- 1 1/2 cups granulated white sugar
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
- 4 large egg whites
- 1/3 cup milk
- several drops of red/pink food coloring or gel paste
- Preheat the oven to 350°F. Line 18 cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
- In a large bowl use an electric mixer to blend the butter with the strawberry puree. Add the flour mixture and blend until light and fluffy (the batter will be very thick).
- In another bowl, whisk together the egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
- Fill the cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
- Let the cupcakes cool completely before frosting.
- 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 use Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.
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