Thursday, September 16, 2010
Summertime strawberry cupcakes!
These cupcakes are in the top five of my all time favorites of all the desserts I've ever made! I know, I know you're thinking but you never bake because you don't post much!?! So maybe that's a little accurate, as of the past year I haven't baked as much because of my hectic school schedule. However, on average I try atleast two new dessert recipes a month, I just don't get around to blogging about them. This recipe though, could not be skipped! I had to pass along this wonderful recipe to the world!
If you're looking for a very strawberrieeee cake, (as my husband put it) then this is the cupcake for you! These are very moist cupcakes, the strawberry cream cheese frosting adds the perfect touch to make them a yummy little package!
The only draw back to making this recipe is the cost, the frozen strawberries in syrup and the extract aren't cheap. The first time I made these, I used fresh strawberries. I just cut them up and added sugar to them, then let them sit overnight to form a syrup. When strawberries are in season and on sale, that would be the perfect time to make these!
Oh and lastly, well most importantly, I'd like to mention why I made these cupcakes! My grandmother turned 98 on September 9th. She requested cupcakes with pink frosting! Knowing that strawberries are one of her favorite fruits, I knew instantly these were the cupcakes to make for her! They didn't let me down, she absolutely loved them! Not only did she polish off one, but she also had a second and would have taken a third but my mom didn't think that was such a great idea.
To sum up these cupcakes in two word, simply scrumptious! If you like strawberries, you must try this recipe!!
Strawberry cupcakes with strawberry cream cheese frosting
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/4 thawed and pureed strawberries in syrup
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at low speed for about 15-30 seconds to get ingredients incorporated, then beat at medium speed for two minutes. Pour into cupcake liners, and bake for 20-24 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool completely on wire racks before frosting.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. Gradually add confectioners’ sugar, beating until smooth.
Yields about 2 1/2 dozen cupcakes.
Adapted from Paula Deen Recipes