I have been craving a good strawberry cupcake; however, all store bought mixes have very little flavor and lots of dyes. And most recipes for “scratch” cakes call for jello (again…we can’t have the dye). So I decided it was time to tackle this recipe and see what I could come up with.
Our family met at our local BBQ place…they give a free meal on your birthday, so we are always there….and I brought the cupcakes. I love experimenting (and my family loves it too). So last weekend was the perfect weekend because it was my nephew’s 13th birthday. He is a really picky eater, so I am pleased to announced that this past his test.
Happy Birthday!
Ready for a nap!
Honestly, you could swap out the “scratch” part of the recipe for a boxed white cake mix. But you should try making your own cake from scratch at least once. I promise it’s very easy! Complete the look by using decorating tube 1M.
One last picture, just cuz it turned out really neat. I had a lot of fun with my new camera at the restaurant…it was a beautiful January day in Phoenix.
Preheat oven to 325F. Line cupcake pan with liners and lightly spray with non-stick cooking spray.
In a large bowl combine the flour, baking powder, salt, and sugar. In another bowl, combine the butter, vanilla, and eggs. Add the wet to the dry ingredients and mix well. Stir in strawberry puree.
Fill muffin tins about 3/4 of the way full. Bake for 15-25 minutes or until done.
*Use either fresh or frozen berries. If using frozen berries allow them to thaw before putting in the blender to puree.
For the filling:
Use a straw or frosting tip to punch a little hole in the center of each cupcake. Place filling in a piping bag or zip-top bag, snip the end and fill the holes with a little of the strawberry puree.
For the frosting:
Beat together butter, shortening, 1 tbsp of warm water, and almond until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
Get the look by using Decorating Tube 1M fitted into a piping bag.
http://www.aroundmyfamilytable.com/2012/01/fresh-strawberry-cupcakes/
Yum, almond buttercream! I’ll bet that’s delicious with strawberry!
They look so delicious…..I am very excited about the almond buttercream and can’t wait to try it.
Bibi recently posted..Turkey Bacon & Tomato Stew
these look beautiful and sound great – especially being scratch made! thanks for sharing.
Kristina recently posted..buffalo dip three ways
Almond Buttercream sounds delicious! Also like the filling.
Michelle recently posted..See Ya In the Gumbo! # 16 (Potluck)
Hurray! Perfect timing because I wanted to make my hubby a treat for Valentines Day and he loves strawberries. So these will be a big hit for sure. Thank you very much!
Will this will do for the wife Almond Buttercream well I never even gave it a thought. Yum!
I will have to try these soon!! I love cupcakes but for some reason I get sick when I get store bought cupcakes
These look yummy – I am going to make the strawberry, chocolate layered cupcake (all over pinterest) and try this! thanks
They look great! I love baking from scratch and I feel it is a must for my business. No one wants to pay for cupcakes made from a box, at least I wouldn’t!! =)
jo-lyn’s cup cakes n’ candies recently posted..Honey Chicken…nom nom nom
The cupcakes look wonderful. I just saw you are attending camp blogaway. I hope to see you.
Awesome! I hope to see you too. Sounds like it will be a ton of fun!
Wow they looks incredible! yum
Thanks for this strawberry cupcakes with strawberry filling and almond buttercream recipe. I think these could be a good choice for Valentine’s Day.
I definitely want to try this. looks so yummy!
Minta
This looks yummy!
Minta
Do these cupcakes freeze well? I need to make them
ahead, but I can frost last minute. What do you think?
Honestly, I have no idea. However, I freeze everything I can, so I bet they’d be okay. Let me know if you ever give it a try…I’d be interested to see how they turn out. (My only concern would be the filling, really).