STRAWBERRY CUPCAKES πŸ˜‹πŸ˜


 


STRAWBERRY CUPCAKES πŸ˜‹πŸ˜ Don't lose this!!


Ingredients :


1 ¾ cup granulated sugar

1 ½ sticks butter, unsalted and softened

2 cups fresh strawberries, pureed

3 large eggs at room temperature

3 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

¾ cup sour cream at room temperature

¼ cup vegetable oil

1 tsp vanilla extract

1 tsp strawberry extract


Frosting:


3.5 confectioner’s sugar

1 cup butter, unsalted

¼ cup pureed strawberries

½ tsp strawberry extract


Instructions : 


Preheat the oven to 350* and line a 12 cup muffin pan with cupcake liners


In a bowl combine the butter and the sugar and cream together


Add in the vanilla, baking soda, baking powder, eggs, salt and sour cream


Beat well together

Add in the strawberry extract and the strawberries, combine well


Add in the flour a little at a time. Mix until just combined, do not over beat

Using an ice cream scoop, fill each cupcake paper until it is ¾ full


Bake for 17 to 20 minutes, test with a toothpick for doneness


Let sit in muffin pan for 10 minutes to cool, then remove to a oolong rack to completely cool


Using a clean bowl and mixer attachments, cream the butter and confectioner’s sugar, mix well

Add the strawberry puree and the strawberry extract and the salt


Beat until completely combined

Frost the cupcakes when the cakes are completely cooled

Scoop the frosting into a piping bag, it is easier to frost using a piping bag.


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