Wow, 2 years since last post! Dang. Life goes by fast. Eat the sweets. You need a scale for this one. No artificial or boxed anything here so no guilt until you eat the 6th one. lol.
Makes about 2 dozen cupcakes.
Real Strawberry Cupcakes with strawberry Crunch Topping
Strawberry Puree
1 lb Fresh strawberries
Cake
330 grams flour (about 2 3/4 Cups)
2 1/2 tsp baking powder
1tsp salt
1/4 tsp baking soda
1 cup butter
385 grams sugar (about 2 cups)
4 eggs
2 tsp vanilla
1/2 C greek nonfat yogurt (plain)
5 oz strawberry preserves (about 1/3 Cup)
1/2 cup strawberry puree
Frosting
8 oz cream cheese
1 cup butter
1 tsp vanilla
pinch salt
4-6 Cups powdered sugar
1/4 cup strawberry puree
Topping
16 vanilla sandwich cookies (like golden oreos)
10 oz freeze dries strawberries (get them at Aldi for less)
1 - Make strawberry puree - you can do this ahead of time. Put 1 lb fresh strawberries in a blender and puree them until smooth. Transfer to a saucepan and simmer until reduced to approximately 1 cup. 20-30 minutes. let cool
2-Make cake. Cream butter and sugar together with a mixer. Combine dry and we ingredients in separate bowls. Whisk each bowl so that ingredients in each are combined nicely. Alternating, add wet and dry ingredients to the butter mixture in increments, mixing in between additions, until everything in just combined. Scoop batter into lined/greased muffin tins. Bake at 325F for 20-25 minutes until done (tops will spring back when touched). Let cool completely before frosting.
3-Make frosting - Using a mixture combine all ingredients until desired consistency is reach. Add powdered sugar 1 cup at a time. If too loose add more sugar, if too stiff add more strawberry puree. Frost cupcakes when they have cooled completely.
4-Make topping - In a food processor (or in a ziplock bag) crush cookies and dried strawberries until they are in approximately 1/4 inch pieces or smaller. Transfer to a bowl and dip frosted cupcakes into topping to coat.
Share with friend and receive their praises!
No comments:
Post a Comment