Can I just say, that Martha Stewart’s website is really addicting? The first time, I found her website I was looking for ideas for my wedding coming up in October of next year. She has a lot of color palettes to look at, table decorations, cakes, wedding favors, invitations, and more. And more indeed, she has TONS of recipes. Especially cupcake recipes. This week on Tuesday night, I think I spent at least an hour browsing through most of them. Then I started looking at all of her other recipes and I plan on trying out two this week.
All of her cupcake recipes look so mouth watering. The first cupcake recipe of hers that I tested was her Strawberry cupcake, because strawberries are on sale for 1.28. Not a bad deal. I also like taking strawberries and letting them sit in sugar for awhile and put that over ice cream. yum! This was my first time making butter cream frosting too. Any recipe that calls for eggs being heating up, I always get nervous about because of the curdling. It turned out pretty well, except for when the strawberries were added to the frosting it separated. It was still a good frosting and I was proud of myself for making butter cream.
Martha Stewart’s Strawberry Cupcakes
2 3/4 cups all-purpose flour
1/2 cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs plus 1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
4 large egg whites, room temperature
1 1/4 cups sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
1 1/2 cups fresh strawberries, pureed
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
1. Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
3. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
Fresh strawberries in the carton.
Just thought, I’d take a random picture of eggs, since they were used in the frosting.