9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
®
Spring means strawberries, the first fruit to ripen. Feel the sunshine with these fruity cupcakes, recipe courtesy of Julie Malloy. The buttercream icing is made with a Swiss meringue, as the egg whites and sugar are gently warmed and the sugar is dissolved, then whipped and then the butter is added. Many cooks find the Swiss meringue easier to make than the Italian meringue, which requires cooking the sugar to a higher temperature (248 degrees) and then whipping the eggs until cool.
Yes, strawberries are always available in the supermarket, but in early May, I always pick fresh strawberries picking at a farm in southern Illinois. Homegrown strawberries are full of juicy flavor!
Fresh Strawberry Cupcakes with Strawberry Frosting
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup buttermilk
- ¼ cup canola oil
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup mashed strawberries
- 1 teaspoon grated orange zest
Preheat oven to 350 degrees. Grease two 12-cup muffin tins or line with cupcake liners. Mix together flour, baking soda, and salt. In separate bowl, combine buttermilk, oil, and vanilla extract.
In a mixer, mix together the butter and sugar until light and creamy. Add eggs one at a time. Gradually add buttermilk to mixer. Beat for 1 minute at medium speed. Reduce speed to low and add flour mixture. Stir in strawberries and orange zest. Use a disher to spoon into muffin tins. Cook for 18 to 20 minutes. Cool completely before icing.
Strawberry Frosting
1 cup egg whites
1 ½ cups granulated sugar
1 pound butter, at room temperature and cut into chunks
1 teaspoon vanilla extract
1 ½ cups granulated sugar
1 pound butter, at room temperature and cut into chunks
1 teaspoon vanilla extract
1/3 cup strawberry puree
Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees and the sugar is dissolved.
Transfer mixture to the bowl of a stand mixer. Beat until mixture is cooled and soft, glossy peaks form, about 10 minutes. Add the butter a few pieces at a time until incorporated. Continue beating until butter is incorporated and frosting is fluffy and smooth. It can take 8-12 minutes. Add vanilla and strawberry puree and beat until incorporated.
There are still spaces available in our cupcake baking classes on May 15, June 6, and June 20.
store information
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
Kitchen Conservatory
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
© 2024 by Kitchen Conservatory. All Rights Reserved.
These have been a hit each time I made them – so moist and flavorful – good with or without icing. Thanks so much for sharing.