Sprinkles' Strawberry Cupcakes

Thanks to Sprinkles' Bakery in L.A. (via Martha Stewart)

*Very mild strawberry flavor, so yummy (especially the frosting)! I did mini cupcakes for a bunch of preschoolers and they were really cute!

Ingredients

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Sprinkles' Strawberry Frosting (recipe follows)

Directions

1) Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

2) In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

3) With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

4) Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Frosting Ingredients (for 1 dozen cupcakes)

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Directions

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Chocolate Strawberry Shortcake Cupcakes

This recipe makes 18 cupcakes

Vanilla Cupcakes (Amy Sedaris)
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
2 large eggs
2 teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups about ¾ full, and bake at 350 degrees for 18-20 minutes.

Ganache (chockylit)
2 cups semi-sweet chocolate chips (12 ounces)
1 ½ cup heavy cream
1 teaspoon vanilla
¼ teaspoon salt
1 cup strawberries, diced
1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze.

Assembly
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the strawberry-chocolate ganache
3. Replace each top
4. Glaze top with plain chocolate ganache
5. Pipe sweetened whipped cream on top and decorate with a fresh strawberry

I put the leftover cupcakes in the refrigerater, then laughed. They looked like a little bit of heaven in the middle of that ugly mess of condiments.