Strawberry Cupcakes with Cream Cheese Almond Frosting
Aug 20, 2014 14:00:08 GMT
miominmio likes this
Post by shevy on Aug 20, 2014 14:00:08 GMT
Fresh Strawberry Vanilla Cupcakes with Cream Cheese Almond Buttercream
2 cups fresh strawberries, diced.
4 large egss, room temp
3 1/2 cups flour
2 1/2 teaspoons baking powder
2 cups sugar
1/2 tsp salt
2 teaspoons vanilla
1 cup butter
1 1/2 cups buttermilk
Heat oven to 350.
Cream butter & sugar together for 3-4 minutes on medium speed. Add eggs one at a time, and mix well after the last egg. Add in the vanilla.
In separate bowl, sift the flour, baking powder & salt. (I cheat & put it in a bowl and then use a wire whisk to mix together).
Alternate adding the flour & milk in 3 & 2 additions, starting and ending with the flour. Don't over mix. Take the bowl off the mixer & gently fold in the berries.
Fill cups of muffin tins 2/3 full. I had some left over that I baked in a ramekin. Bake for 20-25 minutes, or until the cake lightly springs back and a toothpick comes out clean. Cool completely.
Buttercream:
8 ounces soft cream cheese
1 cup soft butter
2 teaspoons almond extract
5-6 cups powdered sugar
1-2 tablespoons milk
Mix the butter & cream cheese in a mixier with the wisk attachment. Add in the extract and mix well. All powered sugar 1 cup at a time, until it's the consistency of stiff butter cream. If needed, add in milk to thin. I make mine pretty stiff and pipe on with a zip lock bag. If I'm frosting with a spatula, I leave it a little less stiff.
Frost & eat! If not eating them in a day or two, store in the fridge.
2 cups fresh strawberries, diced.
4 large egss, room temp
3 1/2 cups flour
2 1/2 teaspoons baking powder
2 cups sugar
1/2 tsp salt
2 teaspoons vanilla
1 cup butter
1 1/2 cups buttermilk
Heat oven to 350.
Cream butter & sugar together for 3-4 minutes on medium speed. Add eggs one at a time, and mix well after the last egg. Add in the vanilla.
In separate bowl, sift the flour, baking powder & salt. (I cheat & put it in a bowl and then use a wire whisk to mix together).
Alternate adding the flour & milk in 3 & 2 additions, starting and ending with the flour. Don't over mix. Take the bowl off the mixer & gently fold in the berries.
Fill cups of muffin tins 2/3 full. I had some left over that I baked in a ramekin. Bake for 20-25 minutes, or until the cake lightly springs back and a toothpick comes out clean. Cool completely.
Buttercream:
8 ounces soft cream cheese
1 cup soft butter
2 teaspoons almond extract
5-6 cups powdered sugar
1-2 tablespoons milk
Mix the butter & cream cheese in a mixier with the wisk attachment. Add in the extract and mix well. All powered sugar 1 cup at a time, until it's the consistency of stiff butter cream. If needed, add in milk to thin. I make mine pretty stiff and pipe on with a zip lock bag. If I'm frosting with a spatula, I leave it a little less stiff.
Frost & eat! If not eating them in a day or two, store in the fridge.
