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Why is it working
- Cream -Room temperature butter is airing the cake with sugar so it gives delicious, even crumbs.
- The use of underperformation berries provides spicy sweets without adding excess moisture.
- Frozen -dried strawberries give rosy pink shades and fruity taste to the frost.
I spend a lot of time dreaming of all wonderful things when they are available for local strawberries – the summer where I live northeast, but lucky people in other parts of the country get local strawberries much earlier. At the top of my towing when the strawberry segment arrives – just like the usual suspects pieTo crunchyand compote– These are beautiful strawberry cupcakes.
At the top of the rosy pink butter cream and frozen strawberries, these vanilla -scented cupcakes are light, gentle and fresh strawberries. They provide a pleasant contribution to a picnic, potluck or special event. The recipe of this cute dessert is derived Melissa grayBirmingham, our Alabama-based Test Kitchen colleague, who decided to come up with cupcakes that seem not only beautiful, but also truly flavored. After making several items, he finally went to a version he was satisfied with: a soft vanilla cake, a delicious cube, from sour cream and plenty of sweet, spicy flavors from the direct vacation. This is how you can make your own at home.
Severe meal / jen causey
3 tips for tasteful strawberry cupcakes
Butter and sugar with well cream and use room temperature ingredients. The butter is best suited at cool room temperature, facilitating beating sugar. The combination of butter and sugar helps small air bubbles in the dough; As the cake bakes, these bubbles expand, helping the cake. Because it uses softened butter, it is essential to ensure that the other ingredients are all at room temperature. Adding cold eggs, sour cream and milk grabs the butter and interrupts the emulsion of creamy butter and sugar, giving the cake uneven crumbs.
Use slight underperformation in the cake dough. Mature berries are delicious but not great for baking. The more juicy the berries, the more water they contain – and the more water they are released during cooking. Therefore, we recommend that we use the use of berries that are just starting to ripen and still have a white ring around the hull.
For tastier freezing, integrate the frozen strawberries. In order to get the butter cream a bold but balanced berry flavor, we contain a broken, frozen strawberry that contains a lot of flavors but very little moisture. The dried fruit gives a sweet cake aroma to the frost without affecting the thick, creamy texture of the frost. As a bonus, a nice pink shade of the frost is also turned.
This recipe was developed by Melissa Gray; The header was written by Genevieve Yam.
Severe meal / jen causey
How to make berries, berry good strawberry cupcakes
Cooking method
(Keep on the screen awake)
For Cupcakes:
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6 3/4 ounce universal flour (192 g; 1 1/2 cup)
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1 teaspoon baking powder
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1/4 teaspoon soda
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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4 ounce salted butter (113 g; 1 stick), at room temperature
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5 1/4 ounce crystal sugar (150 g; 3/4 cup)
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1 big eggat room temperature
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2 teaspoon vanilla
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2 ounce sour cream (60 g; 1/4 cup), at room temperature
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2 ounce full milk (60 g; 1/4 cup), at room temperature
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3 ounce finely chopped fresh strawberry (85 g; 1/2 cup)
For strawberry freezing:
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6 ounce salted butter (170 g; 12 tablespoon), at room temperature
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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1/4 teaspoon vanilla
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12 ounce distributed confectionery (340 g; 3 cup)
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3 tablespoon heavy cream (1 1/2 ounce; 45 g)
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2 tablespoon (10 g) crushed frozen strawberry
To garnish:
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Worse Fresh strawberry
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Crushed frozen dried strawberry
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Set the baking rack to the middle position and heat up to 350 ° F (175 ° C). Take a queue for a 12 cup muffin pan with paper lining; Set aside. Install the pipeline bag the desired pipeline -tip for frost; Set aside.
Severe meal / jen causey
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Prepare Cupcakes: In a medium bowl, mix the flour, baking powder, baking soda and salt; Set aside. Toss the butter in medium speed in the stand-fitting bowl of the shovel, and stop to scrape the side of the bowl for 2-3 minutes. Add sugar and beat it at medium speed until light and fluffy, approx. 3 minutes. With a mixer at low speed, add eggs and vanilla and beat it until mixed, approx. For 15 seconds.
Severe meal / jen causey
Severe meal / jen causey
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Mix the sour cream and the whole milk in a precipitated measuring cup. Mix at low speed, gradually add a mixture of flour, alternate with the sour cream leaves and beat it until each addition is mixed, approx. For 1 minute. Fold it in the strawberry using a flexible spatula until it combines evenly, approx. For 15 seconds. Divide the dough evenly by prepared muffin glasses, approx. 1/4 cups (about 2 ounces; 57 g). Clean and dry mixing bowl. (Alternatively, the dough can be prepared in a large bowl with an electric handheld mixer.)
Severe meal / jen causey
Severe meal / jen causey
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Bake until a cake test or wooden selection is clean, approx. 20 minutes. Let the cupcakes cool on the tray for 10 minutes. Remove from the cupcakes tray; Allow to cool completely on the wire stand, approx. 30-45 minutes.
Severe meal / jen causey
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Meanwhile, make the freezing: The whisk -equipped rack mixer in a murdering bowl, butter and salt at medium speed until pale and creamy, approx. 5 minutes, stopped to scrape the side of the bowl as needed. He beat vanilla until he was united. Gradually add confectionery sugar with a low -speed mixer and beat it until mixed, approx. 1-2 minutes. Scrape off the sides of the bowl. Add the cream and chopped frozen strawberries and beat at medium speed until fluffy and not mixed, approx. 1-2 minutes. Transfer the sugar to the prepared pipeline bag. Set aside at room temperature until ready for use.
Severe meal / jen causey
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Frozen pipes on top of each cooled cupcake until completely covered. (Alternatively, use a shift spatula to freeze on top of each cupcake until it is completely covered.) Decorate with half the strawberry and frozen dried strawberry.
Severe meal / jen causey
Special equipment
12-cup muffin trayPaper lines, pipeline -bag and tip tip or offset spatula, rack mixerTo wire holder
Make-Head and Storage
Fresh and dried strawberries can be stored in room temperature at room temperature for up to 3 days or 1 week. When cooling, let the cupcakes be placed in room temperature before serving.
Non -frozen cupcakes can be packed tightly into plastic and freezed for up to 3 months. Melt for 4-8 hours overnight at room temperature.