7.04.2011

Mini Strawberry Cupcakes

Mini strawberry cupcakes

If you manage to get your hands on some just-picked strawberries, make these cupcakes. They perfectly showcase the ripe strawberry flavor and look pretty cute too. If you only have supermarket strawberries, you can still make these, but they won't be nearly as flavorful, as the strongest flavor comes from the strawberries, which are not only baked into the cupcakes but also pureed and folded into the frosting. The better the berries, the better the cupcakes.


Mini Strawberry Cupcakes (adapted from Martha Stewart's Cupcakes)
Makes about 120 mini cupcakes
Print this recipe

Cupcakes

Ingredients

2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries (about 20)
2 batches Strawberry Meringue Buttercream (single batch recipe below)
Strawberry slices for garnish (optional)
Red decorating sugar (optional)

Preparation

Preheat oven to 350 degrees. Line mini muffin pans with paper liners.

Sift together both flours, baking powder, and salt.

In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla on medium-high speed until pale and fluffy.

Add whole eggs and egg white one at a time, beating until each is incorporated, and scraping down bowl as needed.


Reduce speed to low, and add flour mixture in two batches, alternating with milk. Beat until well combined.


Fold in chopped strawberries.



Using a small cookie scoop, add one scoop of batter to each mini muffin cup. (I experimented with two scoops and 1 1/2 scoops, but one scoop works best.)


Bake one pan at a time, turning pan halfway through, until cupcake tops spring back when touched lightly, about 11 to 13 minutes.

Transfer pan to wire rack, and let cool about 5 minutes before removing cupcakes. Transfer cupcakes directly to wire rack to cool completely. Re-line pans and repeat with remaining batter.

Once cupcakes are completely cool, decorate with strawberry meringue buttercream, and top with strawberry slices and red sugar, if desired.

Mini strawberry cupcakes

Strawberry Meringue Buttercream

Ingredients

1 1/2 cups fresh strawberries (8 ounces), rinsed and hulled
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, softened

Preparation

Puree strawberries in food processor.


Combine egg whites and sugar in bowl of stand mixer, and set bowl over a pot of simmering water. Whisk constantly by hand until sugar has completely dissolved.

Attach bowl to stand mixer fitted with whisk attachment, and whisk, starting on low and slowly increasing to medium-high, until stiff peaks form and bowl is cool to the touch, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time.

Once all the butter has been added, scrape down bowl with rubber spatula and switch to paddle attachment. Continue beating on low speed for another 2 minutes to eliminate air bubbles.

Add pureed strawberries, and beat until combined.



Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat with paddle attachment on low speed until smooth, about 5 minutes.

Mini strawberry cupcakes

Happy 4th of July! Are you watching any fireworks tonight?

P.S. I added these to Lisa's Sweets for a Saturday.

18 comments:

freefoodboston said...

Those are beautiful! And so adorable. That heap of fresh strawberries looks to die for. Any chance you have any leftover? ;)

Daisy said...

what a perfect 4th of July treat! I will definitely be watching the fireworks in Boston tonight!!

Jen said...

So cute! I love mini cupcakes but rarely make them myself.

Lizzy said...

Wow, these look so good, I'm deciding between making these and your shortcake cookies with my CSA strawberries!

meghan said...

I am just writing about these in my post. Thank you SO much for sharing!

Alicia said...

No fireworks - just relaxing to get back to neutral after the weekend in Miami!!

Melissa said...

Very cute! I love the strawberry recipes. Keep them coming!

Jean said...

These ARE adorable, but I don't dare make mini cupcakes. You see, I have convinced myself that they are so tiny that it takes half a dozen of them to equal one regular cupcake! At that rate, I'd be accusing my drycleaner of shrinking my favorite pants!

Fun and Fearless in Beantown said...

These cupcakes may or may not have been the best thing I ate all weekend! SO delicious!

In and Around Town said...

Those look like the perfect treat for the 4th! I may need to go find some farm fresh strawberries to make these!

Sara said...

I love that the berries are folded into the frosting--and that shade of pink. Too bad strawberry season is finishing up. I know what you mean about the quality of the berries--the ones I get at the farmer's market hardly look like the ones from the store (and are usually half pureed by the time I carry them home...)

Emily @ A Cambridge Story said...

Yum!! I like anything with strawberries -- but especially when in cupcake form!

Michelle Collins said...

These look great! I love fresh strawberries, especially in the summertime. Hope you had a great 4th!

Kerstin said...

Awww, little minis are so cute! These are so perfect for summer :)

Shannon said...

so cute! and love the infusion of strawberries :)

Lisa said...

Oh how cute. I think mini desserts are the very best. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

katie said...

is there a way to make less? this is to many for the party I am making them for?

DeliciousDish said...

You can cut the recipe in half... or one of my favorite things to do is still make the full amount, but bake the extra batter in a cake pan (or divided between two cake pans)(lined with a parchment round) -- and once it cools, wrap it twice in plastic wrap and pop it in the freezer for when you need to quickly whip up a cake!