The perfect cupcake for spring! I used this chocolate cupcake recipe. It is the perfect standard chocolate cupcake. For the strawberry butter cream, I folded pureed strawberries into Martha Stewart's butter cream recipe. After adding the strawberry puree, I found the flavor wasn't strong enough. I had some strawberry Jello in the pantry and added a tablespoon which really upped the strawberry flavor. This is totally optional and next time I would just make more strawberry puree!
Strawberry Butter Cream
Makes 5 cups
For the strawberry puree:
9 oz. frozen strawberries
2 tablespoons water
2 tablespoons granulated sugar
In a small saucepan, heat the strawberries and water will boiling. Reduce to a simmer and cook for 20 minutes. Cool slightly and puree in a blender or food processor. Strain through a fine mesh sieve. Return strawberry puree to saucepan and add sugar. Cook another 5 minutes until thickened. Cool completely
For the butter cream:
5 large egg whites
1 cup, plus 2 tablespoons granulated sugar
1/4 teaspoon salt
4 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
Strawberry puree
1 tablespoon strawberry Jello powder or 1 teaspoon strawberry extract
Combine egg whites, sugar, and salt in a heat proof bowl. Set over small saucepan of simmering water. Whisk constantly until the sugar is dissolved and the mixture is hot to the touch. It will become slightly thickened and opaque.
Place in the bowl of a stand mixer with the whisk attachment. Beat on high speed for 10 minutes, until the egg whites have completely cooled.
With the mixer on high, add the butter one tablespoon at a time, fully incorporating after each addition. Once all of the butter is add, continue to beat for another 5 minutes. Add the strawberry puree, vanilla and strawberry jello powder and mix just till combined. Frost cooled cupcakes and top with a slice of strawberry.
Strawberry Butter Cream
Makes 5 cups
For the strawberry puree:
9 oz. frozen strawberries
2 tablespoons water
2 tablespoons granulated sugar
In a small saucepan, heat the strawberries and water will boiling. Reduce to a simmer and cook for 20 minutes. Cool slightly and puree in a blender or food processor. Strain through a fine mesh sieve. Return strawberry puree to saucepan and add sugar. Cook another 5 minutes until thickened. Cool completely
For the butter cream:
5 large egg whites
1 cup, plus 2 tablespoons granulated sugar
1/4 teaspoon salt
4 sticks unsalted butter, room temperature
2 teaspoons vanilla extract
Strawberry puree
1 tablespoon strawberry Jello powder or 1 teaspoon strawberry extract
Combine egg whites, sugar, and salt in a heat proof bowl. Set over small saucepan of simmering water. Whisk constantly until the sugar is dissolved and the mixture is hot to the touch. It will become slightly thickened and opaque.
Place in the bowl of a stand mixer with the whisk attachment. Beat on high speed for 10 minutes, until the egg whites have completely cooled.
With the mixer on high, add the butter one tablespoon at a time, fully incorporating after each addition. Once all of the butter is add, continue to beat for another 5 minutes. Add the strawberry puree, vanilla and strawberry jello powder and mix just till combined. Frost cooled cupcakes and top with a slice of strawberry.
