We wear pink on Wednesdays, but we eat pink cupcakes WHENEVER we want! If you know where the first half of that line comes from, you are fine with me. If you don’t, well I guess you’re still fine 😉
I’ve been in love with the color pink my entire life. So when I get the luxury of having something pink and edible it’s like heaven in my belly. Oh the joy of being a SUPER girly girl. But even the guys will devour these pink goodies because the taste is absolutely to die for. No need for high heels to consume these bad boys. All you need is a hankering for something fresh and sweet.
The key to this recipe is FRESH strawberries. There’s no jello, no cake mix and no food coloring (unless you absolutely want it). I promise you, once you try this recipe you will never go back to fake strawberry cake again. There are quite a few steps required, but it is definitely worth your time.
I’ve broken this recipe up into parts so you can go step by step for each of the components.
Here’s your shopping list:
- 24 oz fresh strawberries
- 1/4 cup milk (whole milk will make it a bit more dense. I usually use 2%)
- 4 eggs
- 2 tsp vanilla extract
- 2 1/4 cup flour, sifted
- 1 3/4 cup + 3 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 sticks + 2 tbsp of sweet cream, unsalted butter
- 1/4 cup heavy cream
- 8 oz cream cheese
- 4 cups powdered sugar
Purée
What you need:
- 24 oz ripe strawberries
- 3 tbsp sugar
What you do:
- Chop your strawberries and place in a bowl
- Mix in the sugar
- Let sit in the fridge over night if you have time (if not don’t sweat it)
- Pour into a food processor and blend until it’s liquid
Cake
What you need:
- 1/4 cup milk
- 3/4 strawberry purée
- 4 eggs
- 2 tsp vanilla extract
- 2 1/4 cup flour, sifted
- 1 3/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 1/2 sticks of butter, softened
- 1/4 cup heavy cream
What you do:
- Preheat oven to 350
- In a small bowl, mix your purée, milk, eggs and vanilla
- In a large mixing bowl, mix all your dry ingredients
- Slowly add the butter and mix on low until it looks crummy (trust me this isn’t cookie dough)
- Add in the purée mix and mix on medium until well blended
- Scrape your sides and mix a bit more
- Fold in the heavy cream
*Depending on your strawberries, your cake may be a faint pink or even plain white. If you want color, add a few drops of red or pink food coloring. I don’t add color.
- Fill your cupcake pan and cook for 18-20 minutes or until a toothpick comes out clean
- Careful not to overfill your pan
Filling
What you need:
- 3/4 cup strawberry purée
- 2 cups powdered sugar
- 2 tbsp melted butter
What you do:
- Mix ingredients together
- Once cupcakes are completely cool, poke holes into your cupcakes (I usually use a straw because I don’t own a professional tool. I just poked the center of each cupcake 3-4 times to get my desired fill hole. I have also been known to use a cough syrup syringe from CVS. If you don’t have what you need, use what you got 😜).
- Spoon in your filling
Frosting
What you need:
- 8 oz cream cheese
- 1 stick unsalted sweet cream butter
- 4 cups powdered sugar
- 1/2 cup strawberry purée
What you do:
- Mix all of the ingredients using an electric mixer on medium
- Pipe the frosting onto your filled cupcakes
- Finally enjoy the goodness of a fresh, homemade strawberry cupcake
Love you guys! Thanks for following. I’d love to hear what you think of these.
Living with RC 