Today I'm sharing a favorite recipe of mine. I've made these cupcakes a few times. They're my go to cupcake for events. It's not often that Hal can eat desserts that are pink, as they usually contain Red 40 (red food coloring) so I really liked making these, and that the strawberries are what make the frosting pink.
The first time I made these my father in law ate all the left over frosting. Partially because it's that good, and partially because it's Red 40 free. No really, this is some of my favorite frosting I've had.
Now don't judge these cupcakes based off of my pictures. I'm a little food picture handicapped, and obviously my frosting didn't quite turn out. It wasn't so beautiful, but it was delicious, and that's all that matters, right?
The real strawberry frosting are what make these cupcakes for me. And the light fluffy almond flavor of the cupcake. So good. Now head over to honey & jam and look at her amazing photos of her cupcakes, and then you can laugh at mine. By the time I thought about taking pictures I only had a few left, they were all eaten. So let that speak for itself.
The first time I made these my father in law ate all the left over frosting. Partially because it's that good, and partially because it's Red 40 free. No really, this is some of my favorite frosting I've had.
Now don't judge these cupcakes based off of my pictures. I'm a little food picture handicapped, and obviously my frosting didn't quite turn out. It wasn't so beautiful, but it was delicious, and that's all that matters, right?
Taken from a recipe posted at honey & jam
Vanilla Cupcakes
(Makes 12)
2 cups of sugar
1 cup softened butter
3 large eggs
1 tsp vanilla extract
3 cups cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
Preheat your oven to 350 degrees
Beat the sugar and butter together on medium speed until they are light and fluffy, about 5 minutes.
Beat in eggs, 1 at a time until the yolk disappears into the mixture.
Beat in vanilla and almond extracts
Whisk together flour, baking powder, and salt in a separate bowl. Add to mixture alternately with buttermilk, begin and end with the flour mixture.
Beat at medium-low speed just until blended after each addition.
(Batter will be thick)
Pour batter into lined cupcake tins, about 3/4 full.
Bake for 20 minutes.
Strawberry Vanilla Buttercream Frosting
1/2 cup softened butter
1 tsp vanilla extract
1/8 tsp salt
1 (16 oz) package of sugar
1/2 cup chopped strawberries
Beat first 3 ingredients together on medium speed until creamy.
Add strawberries and powdered sugar alternately, beating at low speed until blended and smooth after each addition.
7 comments:
I have no idea how people ever take photos of food and have them turn out good. I can cook, and man, in my own opinion, a lot of the food I make is delicious, but if I ever take a picture of it, it just looks gross. :P
Also, real strawberries are highly, highly superior to fake strawberry flavoring. :)
I have no idea how people ever take photos of food and have them turn out good. I can cook, and man, in my own opinion, a lot of the food I make is delicious, but if I ever take a picture of it, it just looks gross. :P
Also, real strawberries are highly, highly superior to fake strawberry flavoring. :)
This sounds fabulous!!! I'm going to have to try it! :-)
Mmmm gimme!
I'm always messing up the frosting, but THESE look incredible. I've been in the biggest baking mood lately, so I'll definitely have to try these.
These do sound seriously good. I love strawberries during the summer!
Yummy!!! I'll try these with gluten free flour. It'll work too. It better! ;)
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