Valentine's Day is a great time to enjoy a yummy treat with those you love. Cupcakes are always a huge hit and these won over my latest customer. It is a simple vanilla cupcake with fresh strawberry frosting. Don't let the frosting intimidate you. It is very easy to make and I provide simple directions below. I decorated these cupcakes with a heart made out of fondant. You can purchase easy to use fondant at your local craft store, like Michael's. Roll it out on parchment paper and use a heart shaped cookie cutter. It takes your simple cupcake to the next decorating level. Enjoy!
Ingredients:
For the cupcakes:
- 1 3/4 cups cake flour
- 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 1/2 cup milk (2% or whole)
- 2 teaspoons vanilla extract
- 2 large egg whites, at room temperature
- 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
- 1 cup granulated sugar
For the frosting:
- 1 1/2 cups butter, softened
- 4 cups powder sugar
- 8-10 oz. fresh strawberries
Directions:
For the cupcakes:
- Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a medium bowl combine the flour, baking powder, and baking soda.
- Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined.
- Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined.
- Next, mix in the sour cream, milk, and vanilla at low speed until just combined. You do not want to over mix.
- Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.
For the frosting:
- Remove stems and cut strawberrries into pieces.
- Place in a saucepan with 2 tablespoons of water and cook over medium low heat. Stir continuesly for 7-10 minutes. As the strawberries soften mash them against the side of the pan with the back of the spoon. This will help get the juice out.
- Place a mesh strainer over a bowl and strain the strawberries. Press the strawberries against the strainer with the bag of the spoon to release as much juice as possible. Should yield about 4 tablespoons of juice.
- Using a stand mixer or hand held mixer, combine the butter, powdered sugar, and 3 tablespoons of the strawberry juice and beat until smooth, at least 2 minutes. (If the frosting is too stiff add in more juice 1 tablespoon at a time. If the frosting is too liquidy add in more powdered sugar 1/2 cup at a time.)
- Frost cupcakes to your desire.