If you live in California chances are you have either heard of or had a Sprinkles Cupcake. I heard last year that Candace Nelson of Sprinkles shared their Strawberry Cupcakes recipe with Martha Stewart. How could she say no to Martha right? I knew I had to find this recipe and make it. I’ve made this three times now and everyone raves about the frosting. It’s definitely the star of this recipe and a must try if you love strawberries and cupcakes! The cupcake is not too sweet and the strawberry is very pronounced in the frosting. I made these twice this weekend for my only child’s birthday (my very spoiled dog, Taylor) and to donate to Cupcake Camp OC. It was a hit at both – and some very skilled palates even said it tastes just like a Sprinkles cupcake!! Woot hoo! Success!
Sprinkles’ Strawberry Cupcakes
Makes 1 dozen regular sized cupcakes or 48 mini cupcakes
1/3 C plus 1 tbs strawberry puree (from frozen or fresh strawberries)
1½ C all purpose flour, sifted
1 tsp baking powder
¼ tsp coarse salt
¼ C whole milk, room temperature
1 tsp pure vanilla extract
½ C (1 stick) unsalted butter, room temperature
1 C sugar
1 large egg, room temperature
2 large egg whites, room temperature
2-4 drops of red food gel, optional
Preheat oven to 350°. Line the muffin tin with cupcake liners.
To puree the strawberries, place about 2/3 C either fresh or thawed strawberries in a food processor and proccess until pureed. Save remaining puree for frosting or another use.
Add flour, baking powder and salt to medium size bowl and whisk to combine.
Combine milk, vanilla and strawberry puree in a small bowl and set aside. (I pour everything into the measuring cup that the milk was in to save myself from washing an additional bowl)
Place butter into the bowl of an electric mixer with the paddle attachment and beat on medium high until light and fluffy. Slowly add sugar and keep beating until well combined and fluffy. Reduce speed to medium and gradually add the eggs and egg whites. Beat until just blended.
Turn speed of the mixer to low and slowly add half of the flour. I use a large spoon or ladle to add a spoonful at a time. Mix until just blended. Then add the milk mixture and 2-4 drops of red food gel. Mix until just blended then add the remaining flour. Do not over blend or mix as that will give you a tougher crumble and heavier texture.
Divide batter equally into the muffin cups. I use a large ice cream scoop for the regular size tins and a small/medium scoop for the mini pans.
Bake on the middle rack. Bake the regular sized tins for 22-25 minutes and the the mini ones for 11-13 minutes or until the tops are just dry to the touch. Transfer to wire rack to cool completely before frosting.
Sprinkles’ Strawberry Frosting
Makes enough to frost 1 dozen regular sized cupcakes or 48 mini cupcakes
1 C (2 sticks) of unsalted butter, firm and slightly cold
Pinch of coarse salt
3½ C of powdered sugar, sifted
3 Tbs of strawberry puree (either from fresh or thawed frozen strawberries)
½ tsp pure vanilla extract
Beat butter and salt in an electric mixer on medium speed until light and fluffy.
Reduce speed to low and gradually add powdered sugar. Beat until well combined. Add vanilla and strawberry puree and mix to combine. Do not over mix. The frosting should be thick and dense, almost like ice cream. If you over mix it will incorporate too much air and be loose and runny.
It’s very important to not over mix the batter or the frosting for this recipe as it will definitely make for a tougher crumb and a very ”loose” or “runny” frosting. (The frosting will still taste good but it will not hold its shape and ”run” all over your cupcakes) I also add 2-4 drops of red food gel to slightly tint the cupcake batter. It’s optional but I like the pink shade.
The fun part of making cupcakes is decorating them. I made regular sized cupcakes for Taylor’s birthday. I used a large star tip, piped a big swirl on it and then topped it off with a bone shape candy. I made mini cupcakes for the Cupcake Camp OC and used a large round tip to frost the cupcake then topped it with a Godiva White Chocolate Pearl and Shimmer Diamond Sprinkles. I think the shimmer sprinkles are so pretty and fun! Love them! I snagged these at the TJ Maxx HomeGood Store. You can also top it with a fresh strawberry if you like. Be creative – that’s the fun part.
To get the little “blob” of frosting on the mini cupcakes, use a large round tip (Wilton 1A tip) and hold the piping bag directly over the center of the cupcake. The tip should be about ¼ inch from the cupcake. Now gently squeeze the frosting until you get the desire amount. It should spread to a circle like blob. Sorry for lack of a better word. I would say circle but circles are perfectly round and I’m not an expert piper – so some of mine are blobs and off center. =) All well – perfect is boring right – these have personality! That’s what I tell myself.
Let’s Stay in Touch (email updates):
- Chocolate Wine Sangria with ChocolatRouge
- Chocolate Chip Cookie Butter Cookies
- Easy Bacon Chicken Mac & Cheese
- Korean BBQ Short Ribs #CampbellSauces
- Winder Farms Review and Giveaway
- Chocolate Chip Banana Bread
- Pear and Vanilla Bean Jam
- Can It Forward Day 2013 & Giveaway
- Pregnancy Cravings – Chocolate Chip Cookies
- Cilantro Lime Rice
- Roasted Tomato Soup inspired by Panera Bread
- Oreo Cookie Balls
- Holiday Granola and Silpat & Nutmeg Mill Giveaway
- Taylor Thursday & Zuke’s Lil Links Giveaway
- Taylor Thursday and Pumpkin Bars
TagsAlexia Foods apple Asian bake sale basil birthday bread breakfast brownies brunch cake chocolate cookies cream cheese cupcakes decadent dessert Easy favors French fries frosting giveaway goat cheese healthy Italian lemon mango Marshmallow Pops mint mushrooms party pie potatoes recipe development salad sides Soup soy sauce St. Patrick's Day strawberry Taylor Taylor Thursday tomato vegetarian vinaigrette