Receta Strawberry Buttercream Cupcakes
Strawberry Buttercream Cupcakes
Strawberry Buttercream Cupcakes
Olivia is back in the kitchen today with these strawberry buttercream cupcakes. The simple vanilla cupcakes get topped with naturally flavored and colored strawberry frosting. Strawberry puree is all that it takes to add the natural pink color without any need for artificial coloring.
Strawberry Buttercream Cupcakes
Pretty in pink , these buttery vanilla cupcakes have a strawberry buttercream frosting without any artificial coloring and pure natural flavour.
Ingredients
For the Cupcake Batter
- 1 1/2 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup undiluted evaporated milk
- For the Strawberry Buttercream Frosting
- 4 1/2 cups icing sugar (powdered sugar)
- 1 cup butter
- 1 tsp vanilla extract
- 4 tbsp strawberry puree
- About 6 large strawberries, sliced, for garnish
Instructions
To prepare the cupcake batter
Sift together the flours, baking powder and salt and set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
Gently fold in the dry ingredients in three equal portions, alternately with the milk.
When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
Pour batter evenly into paper lined muffin pans.
Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.
For the Strawberry Buttercream Frosting
To make the frosting
Cream together all of the ingredients until creamy and fluffy.
The icing should be relatively thick but still spreadable. If it seems too thick add a couple of tsp of milk or more strawberry puree. If it seems not thick enough add a little more icing sugar.
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http://www.rockrecipes.com/strawberry-buttercream-cupcakes/