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strawberry cupcakes with strawberry on top

Sprinkles Strawberry Cupcakes
  • 2/3 cup fresh or frozen whole strawberries (thawed if frozen)
  • 1 1/2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 tsp coarse salt
  • 1/4 cup buttermilk room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 1 cup sugar
  • 1 large egg room temperature
  • 2 large egg whites room temperature
Sprinkles Strawberry Frosting
  • 1/3 cup strawberry puree
  • 1 cup unsalted butter slightly cold
  • 1/4 tsp salt
  • 2 1/2 cups confectioners' sugar sifted
Sprinkles Strawberry Cupcakes
    Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
    1. Place strawberries in a small food processor; process until pureed.
    2. You should have about 1/3 cup of puree.
    3. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
    4. In a medium bowl, whisk together flour, baking powder and salt; set aside.
    5. In a small bowl, mix together buttermilk, vanilla and strawberry puree; set aside.
    6. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.
    7. Gradually add sugar and continue to beat until well combined and fluffy.
    8. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
    9. Then slowly add half the flour mixture and mix by hand with a spoon until just blended.
    10. Add the buttermilk mixture and then mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
    11. Divide batter evenly among prepared muffin cups.
    12. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
    * I put the filled pans into a 350 degree oven, and then reduce the temperature to 325 degrees and bake for 25 minutes. This method produces rounded puffed tops.
      Sprinkles Strawberry Frosting
      1. Place strawberries in the bowl of a small food processor; process until pureed.
      2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.
      3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.
      4. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix, or frosting will incorporate too much air.
      5. Frosting consistency should be dense and creamy, like ice cream.

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