Recently, my mom was asked to host a bridal shower for a family friend. I immediately volunteered to make desserts. To the outsider’s eye, it may have looked like a kind gesture, a generous offer; but really, I just wanted an excuse to bake something. I knew I wanted to do cupcakes. They are festive, easy to serve, and people can’t get enough of them. However, picking a flavor became a bit of a challenge. Should I go classic? Should I go gourmet? Maybe I’d go nontraditional and make something wild. In the end I chose to make my Strawberry and Cream cupcakes because they are, well, happy! The cupcake is light as a cloud and the strawberries are bright and sweet. The simple vanilla buttercream is the perfect complement to the fruity and buttery cakes. A happy cupcake for a happy event! This recipe made double what we needed for the intimate gathering; but, I am glad it did. They were gone in an instant!
Strawberry and Cream Cupcakes
Makes 24-30 cupcakes
For the cake:
1 1/2 cups of all-purpose flour
1 1/2 cups of cake flour
1 tablespoon of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter, at room temperature
1 1/4 cups of sugar
4 eggs, at room temperature
2 teaspoons of vanilla extract
1 1/4 cups of whole milk
2 cups of strawberries, chopped
For the buttercream:
4 sticks of unsalted butter, at room temperature
8 cups of confectioner’s sugar, sifted
2 tsp vanilla
pinch of salt
Fill lined muffin tins three-quarters of the way full with batter. Transfer the cupcakes to the oven and bake for 25 minutes, rotating the pans halfway through the baking time. When the cupcakes are slightly golden around the edges and a cake tester or toothpick comes out cleanly, the cakes are done. Let cool completely.
While the cupcakes are cooling, make the frosting. Cream the butter in the bowl of a stand-mixer on low speed, while slowly adding the confectioner’s sugar. Once all the sugar is in, add the vanilla and the salt. Mix to combine.