Strawberry Cupcakes With Strawberry Whipped Cream Frosting


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Blogged at howtoeatacupcake.blogspot.com. Cupcake recipe from Flickr user speedM; Frosting recipe from Flickr user chotda.


Ingredients You'll Need

strawberry sauce for cupcakes:
2 cups of fresh strawberries, cut in half and stem removed
sugar to taste
cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup strawberry sauce
1/4 cup milk
frosting:
1 packet unflavored gelatin, sprinkled into 4 tsp cold water left to sit for a few minutes, then heated until dissolved.
1 container lowfat strawberry yogurt
same amount of heavy whipping cream
a tablespoonful or so of sugar


Directions

strawberry sauce for cupcakes:Macerate strawberries with about 1-2 tbs sugar for 15 minutes. Put strawberries in a small saucepan and heat under medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using in recipe.


Cupcakes:Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and strawberry sauce together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk and ending with the flour mixture. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes at 350F until a cake tester comes out clean.


frosting: whip these ingredients together until thickened but not stiff with an electric mixer. put the mixer on 'high' then slowly drizzle the melted gelatin into the yogurt mix until well incorporated.


transfer into one of those ziplock type storage bags and refrigerate. it will set in about ten minutes. cut a small corner off of one end of the bag and squeeze the whipped yogurt onto the top of a cooled cupcake.


Questions, Comments & Reviews


How have I missed this recipe? It sounds absolutely perfect. I hate sickening sweet icing so I am sure I would love this one. I also hate recipes that start with "take a cake mix" so it is nice to see recipes like yours. Thanks for posting.

I made these cupcakes today, the strawberry smell when I was baking them was wonderful. They are real good, and the frosting was light and fluffy and not to sweet. Perfect!


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