strawberry love

Today Martha Stewart had on Candace Nelson, the owner of Sprinkle's Cupcakes. They currently have locations in Beverly Hills, Newport Beach and Dallas. Next week they are opening in Phoenix. For those who don't live nearby, or prefer not to spend $3.25 for a cupcake (after waiting in line for an hour), here is the recipe for the strawberry cupcakes and frosting. These are my favorites, although the most popular reportedly is the red velvet (probably doesn't hurt that they have red velvet everyday). They have fresh strawberries in both the cake and icing. If using fresh strawberries be sure they are ripe.

sprinkle's strawberry cupcakes

i n g r e d i e n t s

Makes 1 dozen cupcakes
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
1/4 cup whole milk, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
1 teaspoon pure vanilla extract

i n s t r u c t i o n s

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. 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.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk and strawberry puree; set aside.
  4. 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.
  5. 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.
  6. 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.

i n g r e d i e n t s

Makes icing for 12 cupcakes
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
1/2 teaspoon pure vanilla extract

i n s t r u c t i o n s

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.

If you want to make the little decoration on top, you'll need to get your hands on some fondant and fondant cutters. Personally I think the little dots on top are dangerous and likely to chip a tooth. They don't even taste good.

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3 Responses to strawberry love

  1. Katiebell says:

    Those look lovely. I think I'll admire them from afar.

  2. julie says:

    I'm such a sucker for $3.00 cupcakes 😉

  3. ooo! this is a MUST TRY recipe! 🙂

    thanks for sharing!!

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