Strawberry Cupcakes
The strawberry is a tricky ingredient to bake with; at 91% water, it tends to waterlog the crumb. The secret is to cook the berries down into a jammy concentrate (1/2 pound in, 1/4 cup out—chef’s kiss). Crushed freeze-dried strawberries folded into the dry ingredients reinforce the berry flavor without adding moisture, and a little Greek yogurt in the batter keeps everything tender and a little tangy. The result: a strawberry cupcake that tastes like a strawberry, topped with our best American buttercream.
Strawberry Cupcakes
Makes 12 cupcakes
Servings 12 cupcakes
Ingredients
8 ounces (227 grams) fresh strawberries, hulled½ cup (113 grams) unsalted butter*, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams), room temperature1 teaspoon vanilla extract1½ cups (188 grams) all-purpose flour2 tablespoons (10 grams) freeze-dried strawberries, crushed1½ teaspoons (8 grams) baking powder½ teaspoon kosher salt1/3 cup (80 grams) whole milk, room temperature2 tablespoons (30 grams) whole Greek yogurt, room temperatureVanilla American Buttercream (recipe follows)Garnish: sparkling sugar, star sprinkles
Instructions
In the work bowl of a food processor, pulse fresh strawberries until almost smooth. (You should have about 1 cup or 205 grams.) Transfer to a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently, until mixture is a thick, concentrated paste and reduced to ¼ cup (70 grams), 15 to 20 minutes. Remove from heat, and let cool completely.
Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with foil liners.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition. Beat in vanilla.
In a medium bowl, whisk together flour, freeze-dried strawberries, baking powder, and salt. In another medium bowl, whisk together cooled strawberry purée, milk, and yogurt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with strawberry mixture, beginning and ending with flour mixture, beating until just combined after each addition. Divide batter among prepared muffin cups (about a heaping ¼ cup or 65 grams each).
Bake until an instant-read thermometer inserted in center registers 200°F (93°C) to 210°F (99°C), about 25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.
Spoon Vanilla American Buttercream into a pastry bag fitted with a medium open star piping tip (Ateco #826). Pipe buttercream onto cooled cupcakes as desired. Garnish with sparkling sugar and sprinkles, if desired. Refrigerate in an airtight container for up to 3 days.
Vanilla American Buttercream
Makes about 3 cups
Servings 3 cups
Ingredients
2 cups (454 grams) unsalted butter*, softened1 teaspoon kosher salt5 cups (600 grams) confectioners’ sugar2 teaspoons (8 grams) vanilla extract
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until combined and stopping to scrape bottom and sides of bowl. Beat in vanilla. Increase mixer speed to high, and beat until pale and flu.y, 1 to 2 minutes. Use immediately.
Notes
*We used Plugrà® European Style Unsalted Butter.
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