Strawberry Cupcakes

How to Make Strawberry Cupcakes

The hardest part will be waiting for these to be ready to eat!

1. Mix cupcake ingredients and bake (as per the recipe below).
2. Prepare strawberry frosting using fresh or freeze dried strawberries per the recipe below.
3. Pipe frosting onto cooled cupcakes.

Top with a little scoop of macerated strawberries.

Cupcake Tips & Tricks

• Eggs will whip up better and produce a lighter, fluffier cupcake if they are at room temperature. Run eggs under warm water or place them in a cup of warm water for a couple of minutes.
• Use an ice cream scoop to create uniform portions into each cupcake well.
• Let the butter soften at room temperature for faster mixing. Add powdered sugar a bit at a time until frosting is the desired consistency. Mix in a little heavy cream if the frosting becomes too thick.
• If you’re not using cupcake liners, use a pan-release with flour to ensure that they won’t stick inside the pan.
• Strawberry puree must be cooled completely before making it into frosting or else the butter will melt and the frosting won’t be light and fluffy. Prepare the puree several hours ahead or even the day before and store it in the refrigerator until ready to use.
• Use a non-stick pan or skillet with a wide surface to cook the strawberry puree, this helps it gel faster and prevents it from sticking to the pan.

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