Strawberry Cupcakes with Freeze-Dried Strawberries
A rich and intense strawberry flavored cupcake with a light, lucious cream cheese frosting, sprinkled with freeze-dried berries!
STRAWBERRY CUPCAKE BATTER:
2 3/4 cups cake flour
2 1/2 teaspoon baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup strawberries, pureed
1 cup fresh strawberries, washed, hulled and sliced
white chocolate curls
-Preheat oven to 350 degrees. Prepare standard-sized cupcake pans by greasing and flouring each or lining with cupcake liners.
-In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well after each addition. Mix flour and baking powder and beat, alternately with the milk into the sugar mixture. Fold in 1 tsp. vanilla and pureed strawberries. Divide equally into 2 prepared pans.
-Bake 20 minutes in the preheated oven or until toothpick inserted into a cupcake comes out clean. Cool for 5 minutes in the pan, then remove from pans and cool completely.
Frosting:
6 ounces cream cheese, at room temperature 2 sticks butter, at room temperature 2 3/4 cups powdered sugar 1 teaspoon vanilla extract 1/4 cup milk, at room temperature pinch of salt 1 cup freeze-dried strawberries, some reserved for garnish
-Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese on medium speed until creamy – about 2 minutes. Add powdered sugar, strawberry powder, milk, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
-Add 1/4 cup more powdered sugar if frosting is too thin or 1 more tablespoon of milk if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes or pipe frosting decoratively, as desired. Chill cupcakes for at least 30 minutes before serving. Makes about 16 standard-sized cupcakes (or 32 mini cupcakes.)
Pipe or mound the frosting high on each cupcake, then sprinkle with reserved freeze-dried strawberry powder.
A tender, light-crumbed cupcake, with the bright, natural flavor and color of strawberry.
Garnish with slices of fresh strawberries, if desired.
PERSNICKETY NOTES:
*Freeze-dried strawberries are a great addition to desserts because they offer concentrated flavor and vibrant color without adding excess moisture, which can make baked goods soggy. You can find them in the dried fruit/nut aisle in your grocery store or order them online.
*Milk: For the richest and moistest cupcakes, use whole milk. Buttermilk would be great too!
*To make your own cake flour, combine one cup of of all-purpose flour, minus 2 tablespoons with 2 tablespoons of cornstarch.
