Sprinkles Cupcake Beverly Hills Strawberry Cupcakes recipe





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Uploaded on Sep 29, 2008

Here's another Sprinkles Cupcake recipe:

(Christmas Holiday Vanilla Peppermint Cupcakes)

Candace Nelson on The View From The Bay with Spencer Christian and Janelle Wang making Sprinkles Strawberry Cupcakes.

Sprinkles Strawberry Cupcakes
Makes 1 dozen

1 ½ cup all-purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
4 oz unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 large egg whites, at room temperature
¼ cup whole milk, at room temperature
¼ cup pureed strawberries (use all-natural frozen that have been thawed)
1 tsp pure vanilla extract

Preheat oven to 350 degrees

Fill a 12 cup cupcake pan with cupcake liners

Whisk together flour, baking powder, baking soda and salt. Set aside

Add vanilla and strawberry puree to milk and set aside

In standing mixer, cream butter and sugar on medium-high speed until light and fluffy

Slowly add egg and egg whites and mix on medium speed until blended

With mixer on low speed, add half the flour mixture until just blended

Add milk mixture and mix just until blended

Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.

Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch

Sprinkles Strawberry Frosting
Frosts 1 dozen

2 sticks (½ lb) unsalted butter, firm but not cold
1/8 tsp kosher salt
3 ½ cups confectioners sugar, sifted
½ tsp pure vanilla extract
2 tbsp pureed strawberries (use all-natural frozen that have been thawed)

Beat butter and salt on medium speed until light and fluffy

Reduce speed and gradually add confectioner's sugar and beat until incorporated

Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream



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