I must confess. I own a TON of cookbooks and I’m addicted to flipping through them reading the recipes or just simply staring at the beautiful photographs and marking every other page with my post it as I say “make!” out loud. My mots recent purchase is “The Back In The Day Bakery Cookbook” by Cheryl Day & Griffith Day. MY GOODNESS…not the healthiest book I own BUT, no regrets here!
My boyfriend and I got invited to our friend’s BBQ and being me, I couldn’t show up at their house empty handed. I flipped through the book and found Strawberry Cupcakes! Woot woot! I just bought a bunch of strawberries on sale so it was perfect!
* Tweaked a bit from Cheryl & Griffith Day’s original recipe
For the frosting:
The amount of sugar it called for scared me so I cut that by a lot (their recipe calls for 8 cups)
I also didn’t have fleur de sel (special sea salt) so I added a tiny pinch of fine sea salt
Used a bit more strawberries than it called for just because
Ingredients: Makes 24 cupcakes
3 cups all purpose flour
2 tsp baking power
½ tsp fine sea salt (ground mine in my spice grinder)
2 cups whole fresh strawberries – pureed
½ cup whole milk – room temp
2 tsp pure vanilla extract
2 tsp grated lemons zest
½ lb (2 sticks) unsalted butter – room temp
2 cups sugar
2 large eggs – room temp
4 large egg whites – room temp (I froze the yolks to use later for another dish)
Fresh Strawberry Frosting: Makes about 4-5 cups
1 lb (4 sticks) unsalted butter – room temp
2 tsp fresh lemon juice (about ½ a lemon)
Small pinch of fine sea salt (no more than ¼ tsp)
2.5-4 cups confectioners’ sugar (Add ½ cup at a time, mix, taste test & repeat until you think it’s good)
1 cup whole fresh strawberries – pureed
Guide for the cupcakes:
Bring oven to 350F. Line 24 cupcake cups with paper or aluminum liners.
Mix flour, baking powder, and salt.
In a large measuring cup or small bowl, whisk together the strawberry puree, milk vanilla, and lemon zests.
Using a stand mixer w/ the paddle attachment or a large bowl and hand mixer, cream the butter on med-high until light in color. Turn the speed down and gradually add the sugar, mixing it for 3-4 minutes until it’s completely mixed and fluffy. Add the eggs and egg whites one at a time mixing well. Add flour mixture in thirds, alternating with the strawberry mixture, beginning and ending with the flour. Scrape down the sides to ensure everything is well mixed, and mix for another 1-2 minutes.
With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each one two-thirds full. Bake for 20-25 minutes until test toothpick comes out clean in the center. Cool for at least 20 minutes.
Using a spatula or butter knife, spread the tops of the cupcakes with swirls of the frosting.
Guide for the frosting:
Using a stand mixer w/ the paddle attachment or a medium bowl and hand mixer, beat the butter, lemon juice, salt, on low speed until smooth and creamy, 2-3 minutes. Add the strawberry puree, and then gradually mix in the confectioners’ sugar. Taste test as you add and mix so it’s not too tart or too sweet for you. Mix until completely incorporated.
Cupcakes can be stored in an airtight container in the refrigerator up to 3 days.
The frosting can be stored in an airtight container at room temp for up to 2 days.