|The cooker boy’s Strawberry Cupcakes
Ben ( aka The Cooker Boy) has been hounding me to make cupcakes lately, so I gave in last night. I asked him what kind of cupcakes he wanted, and the answer was Strawberry with pink icing, because pink is a color for boys and girls. Can’t argue that, there are grown men wearing pink, and I don’t want to give the kid a complex.
I compromised, and tried a new yellow cake recipe and improvised my way to Strawberry Buttercream. We were both happy with this decision! I wasn’t so sure if adding strawberries to the buttercream would work well or not, but the result was a nice Pink frosting (yay Ben) with nice bits of strawberry and an amazing flavor! The cake was lacking something, possibly from the ommission of butter flavoring and the fact that i substituted cream for the milk. Like i said, I improvise. A lot. With what I have on hand. Overall, I was pleased with how the cupcakes turned out…Here you go!
Moist Yellow Cake from Bakerella
1 cup (2 sticks) butter, room temperature
2 cups sugar
4 eggs, room temperature
3 cups sifted self rising flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring
Preheat oven to 350 degrees. Grease and flour 3 8-inch cake pans, or use cupcake tins if desired.
Using a mixer, cream butter until fluffy. Add sugar, and continue to cream for about 7 minutes. Add eggs one at a time, mixing thoroughly after each egg. Add flour and milk to creamed mixture, starting and ending with flour. Add vanilla and butter flavoring until just mixed.
Divide batter between pans, or cupcake tins. For the 8 in cakes, bake 25-30 minutes. For my cupcakes, 18 minutes worked well. Cool in pan 5-10 minutes.
Remove cakes from pans, and immediately wrap in plastic wrap to seal in moisture. Cool completely on wire racks. ( Didn’t do this…wrapping 30 cupcakes seemed like a pain..but next time will try with cakes, I’m interested to see how this turns out)
1 cup butter ( 2 sticks), softened
3 cups powdered sugar, sifted
1/2 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons milk or heavy cream
handful of strawberries, washed, hulled and pureed
Beat butter with mixer until creamy. Add powdered sugar a little at a time to prevent the massive white cloud of sugar in your kitchen. Once the sugar and butter are mixed and creamy, add
salt, vanilla and milk/cream until just mixed. If the frosting isn’t at your desired consistency, add more sugar to thicken or more milk/cream to thin. When you’ve got your desired consistency, fold in strawberries gently.
Here’s the Cooker Boy enjoying his treat, after licking all the frosting off the cupcake…
Enjoy!! Let me know what you think..