Strawberry Cupcakes

Have you ever been to a Sprinkles Cupcake store?? They're the most incredible cupcakes ever. You may recognize the founder Candace Nelson from Cupcake Wars on Food Network.

When I lived in Dallas my former boss took me and my other two co-workers to Sprinkles for a random afternoon treat when they first opened. We were lucky enough to watch Candace give an interview about her business while we waited in line. I made many more trips to Sprinkles before we moved back to Colorado. 

I sometimes have a craving for these cupcakes and unfortunately Colorado doesn't not have a Sprinkles, so I do the next best thing.... BAKE MY OWN! 

The internet can be a beautiful thing!! Between Martha Stewart's website and youtube interviews I was able to come up with the Sprinkle's Strawberry cupcake recipe! I've made it several times and it is absolutely delicious!! Try them out for yourself... you wont be sorry! 

(From Gabriella's 1st birthday party)

Strawberry Cupcakes

1 ½ c. flour

1 tsp. baking powder

½ tsp. Baking soda

¼ tsp. Kosher salt

4 oz. Unsalted butter

1 c. sugar

1 large egg

2 egg whites

¼ c. whole milk

¼ c. strawberries

1 tsp. vanilla extract 

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting 

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

          Directions-

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

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Welcome Back!

Actually, I'm welcoming myself back. I've taken a loooong break from the blogging world. I came to a point this past Spring where having a blog was not a priority in my life and I needed to cut it out. I feel like now I'm in a better place and I'm ready to start it up again.

Please be patient with me as I'm trying to figure out how to design a blog... (something I know nothing about!)

I plan on posting: activities I do with the kids, recipes I'm trying, my journey as a wife/mother and anything that God might be doing in my life.