The power of visuals proven! Just by watching DC Cupcakes on Youtube (I devoured all the episodes..) and I feel I need to get my hands on cupcakes - not just any cupcakes, it must look sweet, smell sweet and taste sweet.
I don't usually bake anything with cream or frosting because I'm not a cream person. Although frosting really puts the icing on the cake *literally* but I have the habit of scraping it off and only eating the sponge inside. However, for the pretty sake of it, I make these Strawberry cupcakes with PINK frosting. How cute is that!
Oh let me clarify, no colouring was put into the frosting, the natural colour came from the strawberry puree which tints the cream nicely.
So I did a little research, found this recipe at Gastronomyblog adapted from Martha Stewart and decided to give it a go. I've edited the recipe below a little to reflect our terminologies.
The cupcakes were spongy and soft, with mouthfuls of natural strawberry flavour. Nice!
2/3 cup strawberries
1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp salt
1/4 cup whole milk, room temperature
1 tsp vanilla extract
1/2 cup unsalted butter, room temperature
1 cup sugar
2 egg whites
1/2 cup strawberries
1/2 cup unsalted butter, firm and slightly cold
Pinch of salt
1 1/4 cups icing sugar
1/4 tsp vanilla extract
Preheat oven to 175C. Line muffin tin with cupcake liners and set aside.
Place strawberries in a food processor and pulse until pureed. You should have 1/3 cup of puree, add a few more strawberries if necessary. Set puree aside.
In a medium bowl, whisk together flour, baking powder, and salt. In another small bowl, mix together milk, vanilla, and strawberry puree and set aside.
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.
Slowly add half the flour mixture with mixer on low and mix until just blended. Add the milk mixture and mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, , until just blended.
Divide batter evenly among prepared muffin cups.
Bake for 22-25 mins, until cupcakes are just dry to the touch. Let cupcakes cool completely before icing.
Place strawberries in a food processor and pulse until pureed.
Separately, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar and beat until well combined.
Add vanilla and 3 tablespoons strawberry puree, mix until just blended. Do not overmix or frosting will incorporate too much air.
Frosting consistency should be dense and creamy, like ice cream. Keep refrigerated if not in use.