I made a really good fresh strawberry cupcake last summer, and it tasted like just that: juicy ripe strawberries. In the winter there are no strawberries worth buying in Massachusetts. I love frozen strawberries, but in a cupcake they would add too much liquid (at least in my way of thinking). I did myself a favor with this recipe and used strawberry milk powder, you know...the totally artificial kind with the bunny rabbit on it? Anyways, the strawberry flavor is actually very authentic! It's not a fresh strawberry kind of taste, but I wasn't going for that. I wanted a creamy strawberry milk cupcake.
The recipe comes from Sprinkle Bakes who made strawberry milk whoopie pies. Um, can you say delicious? I wanted to try her recipe since I know she is an amazing baker, so I adapted it a little bit to actually be a cupcake (hope she doesn't mind!). The batter is very thick making the cupcakes rise to perfectly high domed tops - a total plus! I filled the cupcakes with a small amount of strawberry jam to enhace the strawberry flavor (I used the cupcake filler tip from this kit) and topped it with a whipped cream frosting. I couldn't have asked for better results. After being dismayed at making a so-so cupcake recipe from a very popular blog (which shall remain unnamed) the other day, I was hoping to get results worthy of sharing with this strawberry milk cupcake. As for the so-so cupcake recipe (which was for a soda based cupcake), I'll be doing a little more research and tweaking before I post it. In my humble opinion, these strawberry milk cupcakes would be perfect for a little one's Valentine party, or just as a treat for your Valentine. Enjoy!
Strawberry Milk Cupcakes
For the cupcakes:
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
8 tbl salted butter, at room temperature
3/4 cup powdered strawberry milk mix
1/2 cup packed light brown sugar
2 large eggs
1 cup half and half
2 tbl milk
1 tsp baking soda
1 tsp white vinegar
1 cup strawberry jam, sieved
Preheat the oven to 350 degrees and line a cupcake pan with 15 paper liners. In a large bowl whisk together the flour and baking powder, set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, strawberry milk powder, and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the bowl and add the eggs one at a time, mixing well after each addition. Add the half and half and mix to combine.
In a seperate bowl stir together the milk, baking soda, and vinegar. The mixture should foam. Dump into the batter mixture. Dump the flour mixture on top all at once. Turn the mixer to low and beat together until combined. Scrape down the sides of the bowl and beat for another 10 seconds to combine.
Scoop the batter into the cupcake tins filling them 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs attached. Cool in the pan for about 15 minutes before removing to a wire rack to cool completely.
Fill cupcakes with about a teaspoon of strawberry jam. If you don't have a special tip you can use the cone method - cut a cone out of the center of each cupcake (remove the bottom of the cone), fill with jam, and replace.
For the whipped cream frosting:
4 ounces cream cheese, at room temperature
3 tbl salted butter, at room temperature
1 tsp pure vanilla extract
1 cup heavy cream
1/4 cup superfine sugar
In the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese and butter until smooth. Add the vanilla extract and combine.
In a seperate bowl beat the heavy cream and superfine sugar with an electric beater fitted with the whisk attachment until stiff peaks form. Spoon half of the whipped cream into the cream cheese mixture and gently mix to combine using a rubber scraper. Add the rest of the whipped cream and gently fold in. If the mixture seems too loose, refrigerate to set up. Pipe onto cupcakes.
Source: Cupcake recipe adapted from Sprinkle Bakes' Strawberry Milk Whoopie Pies.