People wait in line for cupcakes from Sprinkles Cupcakes, a cupcake shop with a new store location in Palo Alto. Co-owner and pastry chef Candace Nelson shares a recipe for strawberry cupcakes.
- 1 1⁄2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 4 ounces unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 large egg whites, at room temperature
- 1⁄4 cup whole milk, at room temperature
- 1⁄4 cup pureed strawberry (use all-natural frozen that have been thawed)
- 1 teaspoon pure vanilla extract
SPRINKLES STRAWBERRY FROSTING
- 1 cup unsalted butter, firm but not cold
- 1⁄8 teaspoon kosher salt
- 3 1⁄2 cups confectioners' sugar, sifted
- 1⁄2 teaspoon pure vanilla extract
- 2 tablespoons pureed strawberries (use all-natural frozen that have been thawed)
- Preheat oven to 350 degrees.
- Fill a 12 cup cupcake pan with cupcake liners.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- Add vanilla and strawberry puree to milk and set aside.
- In standing mixer, cream butter and sugar on medium-high speed until light 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 minutes or until tops are just dry to the touch.
- Frosting: Beat butter and salt on medium speed until light and fluffy.
- Reduce speed and gradually add confectioner's sugar and beat until incorporated.
- Add vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream.