Happy (belated) Saint Valentine’s day!
I made these cupcakes in celebration of Valentine’s day for my friends tonight. Could you have guessed?
These are yellow cake with fresh strawberry in them, frosted with a sweet, double berry puree butter-cream and topped with a pink pearl candy.
Recipe makes about 24 cupcakes.
For the yellow strawberry cake:
– 3 cup flour
– 3 tsp baking powder
– 1 tsp salt
– 1 cup butter
– 2 cup sugar
– 2 tsp vanilla extract
– 4 eggs
– 2 cup milk
– 6 fresh strawberries, chopped up
– you can add cut up raspberries, too, I just didn’t have any since they’re out of season!
For the double berry frosting:
– 4 tbsp frozen strawberries, pureed in food processor/blender
– 4 tbsp frozen raspberries, pureed in food processor/blender
– 1 cup butter, softened
– 1 tsp vanilla extract
– 4-5 cups powdered sugar
-milk, if needed
For the cake:
Preheat oven to 350°F. Place liners in cupcake tins.
Combine dry ingredients. Add in wet ingredients one at a time. Pour into lined cupcake tins. Bake for 15-20 minutes or until a cake tester comes clean when inserted into the center. Once you feel it’s almost ready, set the timer for 2 minute intervals. Let completely cool before frosting.
For the frosting:
Pulverize your berries in the food processor. Blend berry puree and butter, slowly adding powdered sugar until you reach your desired consistency. If it becomes too thick, add 1 tablespoon of milk and continue to beat. If frosting is too thin, add more sugar, about a 1/2 cup of confectioners’ sugar at a time. Best used right away. Pipe onto cooled cupcakes and top with a candy pearl, fresh raspberry, etc.
Note from the kitchen:
-Make sure your frosting can “stand” if you plan on piping it. I had trouble getting mine to stand. If you’re planning on frosting with a knife, it’s not as big of a worry.
-When researching, I read recipes that required you to sift your puree before blending it into anything, to remove seeds. However, I did not do this and after taste testing them, I didn’t have any problem with seeds.