These are great to make with fresh strawberries, which are just about in season now, but you can use frozen unsweetened as well. The recipe is based on the Sprinkles Cupcakes recipe that aired on the Martha Stewart show. I’ve changed the recipe for the fros…
What you'll need
Ingredients
For Cupcakes
1 ½ cups unbleached all-purpose flour (7 ½ ounces)
1 cup granulated sugar (7 ounces)
1 teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/3 cup pureed fresh strawberries (or thawed unsweetened frozen)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
02
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
03
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, for about 1 minute on medium-high speed. Gradually add sugar and continue to beat until well combined and fluffy, 2-3 minutes. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
04
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
05
Divide batter evenly among prepared muffin cups using 2-ounce ice cream scoop. Bake for 22 to 25 minutes, until tops are just dry to the touch,. Transfer muffin tin to a wire rack and let cupcakes cool 5 minutes in tin and then remove to cool completely.
06
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
07
Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
08
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, strawberry puree, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Strawberry Cupcakes
Prep
Cook
Yield
These are great to make with fresh strawberries, which are just about in season now, but you can use frozen unsweetened as well. The recipe is based on the Sprinkles Cupcakes recipe that aired on the Martha Stewart show. I’ve changed the recipe for the fros…
Ingredients
For Cupcakes
1 ½ cups unbleached all-purpose flour (7 ½ ounces)
1 cup granulated sugar (7 ounces)
1 teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/3 cup pureed fresh strawberries (or thawed unsweetened frozen)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, for about 1 minute on medium-high speed. Gradually add sugar and continue to beat until well combined and fluffy, 2-3 minutes. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5
Divide batter evenly among prepared muffin cups using 2-ounce ice cream scoop. Bake for 22 to 25 minutes, until tops are just dry to the touch,. Transfer muffin tin to a wire rack and let cupcakes cool 5 minutes in tin and then remove to cool completely.
6
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
7
Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
8
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, strawberry puree, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Cook Like James
Fresh Strawberry Cupcakes
Prep
Cook
Yield
These are great to make with fresh strawberries, which are just about in season now, but you can use frozen unsweetened as well. The recipe is based on the Sprinkles Cupcakes recipe that aired on the Martha Stewart show. I’ve changed the recipe for the fros…
Ingredients
For Cupcakes
1 ½ cups unbleached all-purpose flour (7 ½ ounces)
1 cup granulated sugar (7 ounces)
1 teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
1/3 cup pureed fresh strawberries (or thawed unsweetened frozen)
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, for about 1 minute on medium-high speed. Gradually add sugar and continue to beat until well combined and fluffy, 2-3 minutes. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
4
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5
Divide batter evenly among prepared muffin cups using 2-ounce ice cream scoop. Bake for 22 to 25 minutes, until tops are just dry to the touch,. Transfer muffin tin to a wire rack and let cupcakes cool 5 minutes in tin and then remove to cool completely.
6
In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
7
Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
8
Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, strawberry puree, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
