It’s so nice to be able to make something using fresh ingredients. Your food tastes better and it can be healthier. We had a basket of delicious fresh strawberries and a craving for cupcakes! We didn’t want strawberry cupcakes and strawberry frosting though, just seemed like too much strawberry. So we decided on chocolate. Chocolate…strawberries…perfect combination!
Let’s start with the cupcakes…
Sift together the flour, baking powder and soda, cocoa and salt. Then set that bowl aside.
In a large bowl, mix together butter and sugar. It should look grainy when mixed well. Add your eggs one at a time and mix well after each addition. Stir in the vanilla. Then add the flour mixture, alternating with the buttermilk. Beat well.
Fill cupcake liners 2/3 full.
Pop them in the oven and bake about 15 to 17 minutes, until toothpick comes out clean. Set them on wire racks to cool.
While the cupcakes are cooling, you can make the frosting.
Wash strawberries and cut off stems.
Add to a food processor and pulse until pureed. You may need to add water to get the right consistency. This is what it looked like without water…
Too chunky. We added a couple tablespoons of water and pulsed again until it was a nice puree. It looked like this…
If you add too much water, then add a couple strawberries until you get the right consistency. Don’t worry about it being perfect!
Cream together butter and sugar. Add the powdered sugar a little at a time until just blended. Add vanilla and your strawberry puree.
Beat until light and fluffy, about 2-3 minutes. Once your cakes are cooled, you can frost them!
Makes about 18 cupcakes
Ingredients for cupcakes
- 1 1/3 cups flour
- 1/4 tsp. baking soda
- 2 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- pinch salt
- 3 Tbsp butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 1 cup buttermilk
Directions for cupcakes
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
- Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, mix together the butter and sugar. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the buttermilk; beat well. Fill the muffin cups 2/3 full.
- Bake for 15 to 17 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely before frosting.
Ingredients for frosting
- 3 sticks unsalted butter, softened
- 4 1/2 cups confectioners sugar, sifted
- 10 -12 strawberries for puree
- 1 1/2 tsp vanilla
Directions for frosting
- Wash and stem your strawberries. Add them to a food processor and pulse until pureed, adding water a tablespoon at a time as needed.
- Cream butter in the bowl of a stand mixer with the paddle attachment. Add the confectioners sugar a little at a time until just blended.
- Add vanilla and puree and beat until light and fluffy, about 2-3 minutes.
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