This recipe is by far one of the most requested when I am bringing cupcakes somewhere! It tastes like eating fresh strawberries and they are so delicious. The recipe is actually a 3 layer cake recipe that comes from The Cake Mix Doctor cookbook by Anne Byrne. I liked the cake so much that I simply made it into cupcakes! I did make one little tweak on the amount of flour and I find it made it work better as a cupcake. I also added vanilla to the icing. I hope you and yours enjoy them as much as me!
Strawberry Cupcakes with Fresh Strawberry Icing
Makes 2-2 1/2 dozen cupcakes
Cake:
- 1 package plain white cake mix
- 1 (3 oz.) package strawberry gelatin
- 5 tablespoons all-purpose flour
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup finely chopped fresh strawberries and juice
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Set them aside.
2. Place the cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs, and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Divide the batter among the muffin cups (fill about 2/3-3/4 full) and place them in the oven. I find an ice cream scoop to be very helpful in filling the muffin cups.
3. Bake 20-22 minutes, until a toothpick inserted in the middle of a cupcake comes out mostly clean. Cool on a cooling rack in the pans about 10 minutes and remove to cool completely before frosting.
Icing:
It may require more than one batch of icing, depending on how much you like!
- 1 stick unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted, or more if needed
- 1/2 finely chopped fresh strawberries and juice, more if needed
- 1/2 tablespoon vanilla
1. Place the softened butter in a large mixing bowl and blend it with an electric mixer on low speed until fluffy. Stop the machine and add 4 cups confectioners' sugar 1/2 cup strawberries and juice. Blend on low speed until the frosting is creamy and of spreadable (or piping) consistency. If it is too thin, add more sugar. If it too thick, add more strawberries.
2. Either spread or pipe (using a 1M tip) the icing on the cupcakes and decorate as desired using sprinkles, fresh strawberries, or anything you like!
Strawberry Cupcakes with Fresh Strawberry Icing
Makes 2-2 1/2 dozen cupcakes
Cake:
- 1 package plain white cake mix
- 1 (3 oz.) package strawberry gelatin
- 5 tablespoons all-purpose flour
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup finely chopped fresh strawberries and juice
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Set them aside.
2. Place the cake mix, strawberry gelatin, flour, oil, sugar, milk, eggs, and strawberries and juice in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Divide the batter among the muffin cups (fill about 2/3-3/4 full) and place them in the oven. I find an ice cream scoop to be very helpful in filling the muffin cups.
3. Bake 20-22 minutes, until a toothpick inserted in the middle of a cupcake comes out mostly clean. Cool on a cooling rack in the pans about 10 minutes and remove to cool completely before frosting.
Icing:
It may require more than one batch of icing, depending on how much you like!
- 1 stick unsalted butter, room temperature
- 4 cups confectioners' sugar, sifted, or more if needed
- 1/2 finely chopped fresh strawberries and juice, more if needed
- 1/2 tablespoon vanilla
1. Place the softened butter in a large mixing bowl and blend it with an electric mixer on low speed until fluffy. Stop the machine and add 4 cups confectioners' sugar 1/2 cup strawberries and juice. Blend on low speed until the frosting is creamy and of spreadable (or piping) consistency. If it is too thin, add more sugar. If it too thick, add more strawberries.
2. Either spread or pipe (using a 1M tip) the icing on the cupcakes and decorate as desired using sprinkles, fresh strawberries, or anything you like!
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