i know it is cliche - but i cannot believe it has been a year since i began picky cook. it has been a tremendous amount of work - thankfully it is work i love to do so it makes it totally worthwhile.
picky cook began simply enough - i just wanted to put my recipes online for my family and friends to have access to so i wouldn't have to write out the recipes when people requested them. turns out - other people were interested in what i make. how cool is that? i never would have imagined.
over the last year, i have gotten the opportunity to try many great recipes and "meet" some really great people in the food blog world. still have not met my hero (ina garten) but there is still time :)
so on picky cook's birthday i want to say thank you to all of you have supported me with your visits, comments and feedback. i cannot say thank you enough! as a thank you i wish i could give each of you one of these cupcakes - but the recipe will have to do!
i have heard about the great Sprinkles' cupcakes but have never actually had one myself - but if they are anything like this recipe - i might have to move that trip higher up on my list. the strawberry flavor of these cupcakes is vivid and fresh. i am glad i upped the vanilla a bit and the addition of lemon zest gave them a nice brightness. i hope you enjoy....
sprinkles' strawberry cupcakes with strawberry frosting
Candace Nelson's recipe on MarthaStewart.com
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt (i used kosher salt)
1/4 cup whole milk, room temperature
1 1/2 teaspoon pure vanilla extract
zest of 1 lemon grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, lemon zest and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
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.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
sprinkles' strawberry frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
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