Strawberry Cupcake Recipe - super moist and delicious!
I found this recipe on the internet for Strawberry Cupcakes. It is one of the specialty recipes that Honey Pie Café in Milwaukee Wisconsin uses.
I made the cupcakes and they are moist and delicious!
Makes 36 standard-size cupcakes
1 cup (2 sticks) butter, room temperature
2 cups sugar
1 package (3 ounces) strawberry gelatin
4 eggs, room temperature
2 3/4cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 cup puréed fresh strawberries with 1 tablespoon sugar
Preheat oven to 350 degrees fahrenheit.
In a large bowl, cream together butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
In another bowl, combine flour and baking powder; stir into the creamed batter alternately with the milk. Blend in vanilla and almond extracts and strawberry purée.
Divide batter evenly between about 36 standard-size cupcake cups, filling them two-thirds full.
Bake in preheated oven 18 to 24 minutes or until done. Remove from oven and cool completely. Cupcakes may fall slightly in the center.
When cool, top with a thick layer of strawberry cream frosting or vanilla buttercream frosting.
Variation: For layer cakes, pour batter into two 9-inch cake pans and bake in preheated oven 25 to 30 minutes or until done. For large cupcakes, fill about 12 jumbo cupcake tins and bake until done.
The recipe on the internet did not come along with a frosting recipe but the following recipe for vanilla buttercream is truly fantastic!
1 cup butter
4 cups sifted powdered sugar
2 tablespoons milk
1 tsp vanilla
Cream butter with electric mixer until light and fluffy. Add sugar one cup at a time and mix until combined. Add milk slowly and mix at a medium speed until light and fluffy.
Frosting can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. yields 3 cups.
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