Pretty in Pink...

Cupcakes...the hot item of the moment, they seem to be everywhere. It is almost Valentine's Day, and that expresses legions of sweets. I remember cherishing the holiday as a child simply because I received a card from each classmate (I took addressing my valentines very seriously). Baking is not my favored method, I am inclined to cooking. I tend to asses cupcakes overly frosted and entirely too sweet. These strawberry cupcakes are served chilled, and the cream cheese frosting diminishes the sweetness. They are airy and would enchant any Valentine. The homemade strawberry puree is enveloped into both the cupcake and frosting, so the heavenly fresh flavor is carried throughout the entire cupcake.

Strawberry Cupcakes

2/3 cup whole fresh or frozen strawberries, thawed

1/3 C strawberry puree

1 1/2 C all-purpose flour, sifted

1 t baking powder

1/4 t coarse salt

1/4 C whole milk, room temperature

1 t pure vanilla extract

1/2 C (1 stick) unsalted butter, room temperature

1 C sugar

1 large egg, room temperature

2 large egg whites, room temperature

To make strawberry puree, start with approximately 2 cups fresh or frozen, thawed strawberries (I used frozen). Heat berries and a tablespoon or two of sugar in a small saucepan over low heat, mashing them with the back of a spoon. Cook the berries until they are very soft. Remove from heat and let cool. Place the cooled berries in a food processor and puree.

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1/3 C of the strawberry puree; set aside.

In the bowl with an electric mixer, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 15-  20 min. Transfer muffin tin to a wire rack and let cupcakes cool completely before frosting.

Strawberry Frosting

8 oz. cream cheese, room temperature
1 stick unsalted butter, room temperature
1  vanilla extract
3/4 to 1 C powdered sugar
1/4 C strawberry puree

In the bowl, beat the cream cheese and butter until completely smooth. Add vanilla extract and beat until combined. Sift in powdered sugar until well incorporated and fluffy. Add strawberry puree and beat to combine. Taste frosting and check for consistency, if a sweeter flavor or thicker texture is desired, sift in an additional powdered sugar, to taste.

Frost cooled cupcakes and store in the refrigerator until 15 minutes or so before serving.

Until tomorrow...Peace.