Strawberry Cupcakes

Strawberry Cupcakes

 So, I know it's a little late in the season for strawberry cake, but this is for a coworker's birthday. I love strawberries but I always think of them as more of an early summer thing, not a almost fall food. A trip to the local store in search of some told me the same thing. Luckily, the recipe I'm using (I got it from all recipes), called for frozen pureed strawberries; fresh just tastes better.  I also did a few other things differently.

Start by creaming the Jello mix, soft butter and sugar.

When it is fluffy add the egg yolks one at a time, Mix them in between each addition

Then alternate adding flour and milk, starting and ending with flour.

Next fold in the strawberry puree and vanilla extract till it is incorporated

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 With the egg whites in a separate bowl, mix them till they are foamy. This may take several minutes, It took about 8 on a very humid day.

Finally gently fold the egg whites in to the batter, this will help the batter be fluffy.

Place cupcake liners in the pan and fill 2/3 of the way full.

Bake on 350 for 15- 20 minutes.

Frost and decorate

They taste great. I'm really happy with how fluffy they turned out. I think the key is to make sure once the flour is added it's not mixed too much. Adding the fluffy egg whites also helped add volume. Make sure you use cupcake liners or spray the pan really well. I had a few that stuck to the pan, which just made more for my family and I.



Strawberry cupcakes.

                             

2 cups sugar                                                     1 1/2 teaspoons baking powder

1 small package strawberry flavored Jell-o     1 cup whole milk

1 cup room temp butter (unsalted)                  1 tbsp vanilla extract

4 eggs, separated                                             1/2 cup strawberry puree from frozen strawberries

2 3/4 cup sifted all Purpose flour                    1/4 tsp salt

1. Preheat the oven to 350 degrees. Place cupcake liners in pan.

2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs yolks one at a time, mixing well after each. Combine the flour,salt, and baking powder; stir into the batter alternately with the milk. Fold in vanilla and strawberry puree.  whip egg whites till foamy, and fold into batter. Fill cupcakes 2/3 the way full. 

3. Bake for 15-20 minutes, till the cake springs back when lightly touched. All to cool for 10 minutes, then flip out of pan. Allow to cool all the way then frost with your choice of frosting.

Makes about 24 cupcakes