Laura
08-13-2010, 12:28 AM
via Big Bear's Wife's blog:
http://bigbearswife.blogspot.com/2010/08/sprinkles-cupcakes-recipe-and-giveaway.html
Straight from Candace herself, sent to Bake and Destroy Borrowed by Yours Truly :)
Sprinkles Strawberry Cupcakes (1 doz)
You will need:
•1 ½ cup all-purpose flour, sifted
•1 tsp baking powder
•¼ tsp kosher salt
•4 oz (1 stick) 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
•1/3 cup pureed strawberries, measured in liquid measuring cup (use all-natural frozen strawberries that have been thawed and pureed until totally smooth)
•1 tsp pure vanilla extract
Then you:
Preheat oven to 350 degrees. Fill a 12 cup cupcake pan with cupcake liners. Whisk together flour, baking powder and salt. Set aside
Add vanilla and strawberry puree to milk and set aside. In standing mixer, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until full incorporated 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 – 25 minutes or until tops are just dry to the touch . Cool cupcake pan on wire rack. As they cool, cupcake domes will fall. Once cool, cupcakes can be turned out of pan and frosted.
http://bigbearswife.blogspot.com/2010/08/sprinkles-cupcakes-recipe-and-giveaway.html
Straight from Candace herself, sent to Bake and Destroy Borrowed by Yours Truly :)
Sprinkles Strawberry Cupcakes (1 doz)
You will need:
•1 ½ cup all-purpose flour, sifted
•1 tsp baking powder
•¼ tsp kosher salt
•4 oz (1 stick) 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
•1/3 cup pureed strawberries, measured in liquid measuring cup (use all-natural frozen strawberries that have been thawed and pureed until totally smooth)
•1 tsp pure vanilla extract
Then you:
Preheat oven to 350 degrees. Fill a 12 cup cupcake pan with cupcake liners. Whisk together flour, baking powder and salt. Set aside
Add vanilla and strawberry puree to milk and set aside. In standing mixer, cream butter on medium-high speed until light and fluffy. Gradually add sugar and continue to beat until full incorporated 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 – 25 minutes or until tops are just dry to the touch . Cool cupcake pan on wire rack. As they cool, cupcake domes will fall. Once cool, cupcakes can be turned out of pan and frosted.