July 7, 2014

Strawberry Mini Cup Cakes

      A recent indulgence in our local farmer's market led to a strawberry overstocked refrigerator at our place.  I decided to try a new recipe to make bite size desserts to bring to a friend's place.
Local Farmers Market 

Though there were unending options available,  I stuck to a very basic and easy recipe and made these mini cupcakes with butter cream frosting and they turned out to be really moist and tender. The mixing method was a little different ; the butter was cut into small pieces and then mixed with other dry ingredients to create a sandy texture. The recipe I found called for vanilla frosting but I added a strawberry to add onto the flavor .

Yields : 24 mini cupcakes
Prep Time : 15 mins for cake ;15 mins for frosting
Bake Time : 25 mins

Ingredients for Strawberry Cupcakes:
Butter cut into small pieces

  • 1 cup all purpose flour
  • 1/2 cup plus 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp butter, chilled and cut into small pieces
  • 1 large egg
  • 1/2 cup strawberry puree (~1 cup whole, fresh berries )

 Method :

  •  Preheat oven to 350F. Line a 24 cup mini muffin tin with paper liners or lightly grease.
  •  In the bowl of a food processor, combine flour, sugar, baking powder and salt and pulse to combine. Add cold butter and pulse until it is cut into the flour mixture and no piece larger than a small pea remains.
  • Add in egg and strawberry puree and pulse until batter comes together.
  • Divide batter into prepared muffin cups.
  • Bake for 12-14 minutes, until a toothpick inserted into the center of the cake comes out clean and tops spring back when lightly pressed.
  • For full size cupcakes, bake for 17-20 minutes.
  • Turn cupcakes out onto a wire rack to cool. Allow to cool completely before frosting.
    Make sure to always cool cakes before frosting
 Ingredients for Strawberry Buttercream frosting:

  • 1/2 cup butter, room temperature
  • 1 -2 medium sized strawberries
  • 1 1/2 tbsp milk
  • 2 tsp vanilla extract
  • 1.5 cups confectioners’ sugar
 Method :

  • Beat together butter, milk and vanilla extract until well combined.
  •  Gradually blend in the confectioners’ sugar until buttercream  is thick, fluffy and spreadable.  

Enjoy Baking and sharing !!!

Ajanta from Walnut Creek

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