April 4, 2014

Strawberry Cupcakes w/Vanilla Buttercream

Well I’m still in an Easter dessert baking mood and partly because I found these really cute cupcake liners and toppers at Hobby Lobby.

I love perusing Hobby Lobby, especially for baking supplies. However, they put away holiday stuff too soon! I went the other day, in March, and they were already clearing the Easter crafts/baking/goodies and 4^th of July crafts/baking/goodies were being displayed. Huh? Easter isn’t until April 20th! Now don’t get me wrong, I love 4^th of July. I am very proud that I majored in US History (a major that someone once told me was the “marijuana major” because it required little work and thinking… how rude!) and I consider myself very patriotic, but already displaying 4^th of July goods in late March seems a little much.

Anyway, back to Easter. I decided to make Strawberry Cupcakes with Vanilla Buttercream frosting. The strawberry cupcakes are inspired by my Aunt Mel’s Strawberry Cake. A few years ago for Christmas, my Aunt Paula put together a gift where every family member submitted their favorite recipe and she compiled it into a McHale Family Cookbook. In this cookbook is the most delicious and easiest strawberry cake. Perfect for a summer day with fresh strawberries. Perfect for 4^th of July actually…

The original recipe uses a boxed cake mix. And like I just mentioned, this cake is delicious! However, I wanted to try a version from scratch so this cake is adapted from Mel’s recipe and from a white cake recipe in a Better Homes and Garden Cake edition magazine. Mel’s cake calls for a cool whip based frosting, which is so delicious, but I’ve been wanting to make a buttercream frosting for quite some time now and I found the perfect recipe to try… Stephanie’s! She posted a Classic Buttercream Frosting recipe on Wednesday and I just increased the batch! I also forgot to add milk but that’s because I was talking with my sister and a friend as I was baking and got sidetracked… it happens. Still turned out great!

-Kelly

Ingredients

1 stick butter
4 egg whites
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar
1 tsp vanilla
1 1/2 cup heavy cream
2 Strawberry Yoplait Yogurts
1 drop red food coloring

For the buttercream

3 sticks butter
5 cups powdered sugar
2 tsp vanilla
1 drop red food coloring

Directions

Pre-heat oven to 350 degrees. Let butter for the frosting sit on the counter to soften.
Crack egg whites into a bowl and let sit. Combine flour, baking soda, baking salt and salt in a separate bowl.
Beat butter with electric mixer for about 30 seconds. Slowly add in sugar and beat for an additional 2 minutes.
Add egg whites and vanilla and mix.
Alternate adding flour mixture and cream to the mixer.
Add in the strawberry yogurt and 1 drop red food coloring.
Line cupcake pan and fill about half way. Bake for 18-20 minutes.
For the frosting, beat butter until creamy. Add powdered sugar 1 cup at a time and then add vanilla and 1 drop red food coloring. Pipe frosting on cupcakes (Or not if your attempt at piping failed like mine. In which case, frost with a knife). Enjoy!