I’ve moved in to my new apartment, and this means that baking supplies are less readily available. But I spent this weekend housesitting and having fun with the puppy, which meant that I had access to the usual baking necessities. You know? Flour, sugar, eggs, and all of those other things that I can no longer afford to keep readily on hand! (Well, I don’t know if it’s an issue of affordability or one of being intimidated by completely stocking a new kitchen.)
The question remained…what type of cupcake to make? I open up the grocery ad and see that strawberries are on sale. So, strawberry cupcakes it is!
I started with a basic vanilla cupcake recipe. After deciding to put in some fresh fruit and realizing how sweet that would make the cake, I opted for using buttermilk to counteract the extra sugar. In general, they turned out well. The whipped cream frosting was really sweet, but it gave the cupcake that fresh “strawberries and cream” taste! I hope you try out the recipe and enjoy every bite!
Strawberries and Cream Cupcakes
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar (or a little less)
1/3 c. buttermilk
1/4 c. oil
1 tsp vanilla extract
2 c. chopped strawberries
1-1/4 cups heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract
A few drops of red food coloring
Preheat oven to 350 degrees and prepare 2 cupcake pans.
Sift flour, salt, and baking soda in medium bowl. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries. Fill cupcake pans 3/4 way. Bake for 20 minutes.
In a large bowl, beat cream until it begins to thicken. Add sugar, vanilla and food coloring; beat until soft peaks form. Bag and pipe! Top with pieces of fresh strawberries for a nice little flair :)