Recipe for Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream – Now the cake is great but the frosting, well that is another story entirely, in fact it really deserves its own post! It is one of the best frosting’s I have ever had and its pink, what could be better than that!
Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream
Now the cake is great but the frosting, well that is another story entirely, in fact it really deserves its own post! It is one of the best frosting’s I have ever had and its pink, what could be better than that!
- 4 ½ cups cake flour
- 3 cups sugar
- 5 ¼ teaspoons baking powder
- ¾ teaspoon salt
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 ½ cups pureed fresh or frozen strawberries
- 8 egg whites
- 2/3 cup milk
- 1 to 2 drops of red food coloring to make it more pink (in my case a tsp of red gel, because I wanted it red)
Strawberry Swiss Meringue Buttercream:
- 1 ½ cups strawberries (about 8 oz)
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
- Preheat the oven to 350F. Set up 36 cupcake liners.
- Add the flour, sugar, baking powder and salt n a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Increase the speed to medium and beat until light and fluffy, about 2-3 minutes.
- In another large bowl, whisk together the egg whites, milk and food coloring to blend. Add the egg white mixture to the batter in two or three additions, scraping down the bowl as needed and mixing only to incorporate after each addition. Divide the batter among the prepared cupcake liners.
- Bake the cupcakes for about 20 minutes, or until a cake tester or toothpick inserted into the middle comes out clean. Allow the cupcakes to cool for 10 to 15 minutes.
- Puree the strawberries until smooth and set aside.
- Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips or gets to 140 degrees F ).
- Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. Set your timer, it makes life much simpler.
- With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. If for some reason your frosting now resembles curdled milk, don’t freak out, just keep beating it; it will come back I promise. Once all butter has been added, whisk in vanilla and the strawberry puree. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep butter cream at room temperature if using the same day. This frosting can be made ahead and refrigerated, if you do that, make sure you let it get to room temp before you re-beat it. If you are using the next day, simply take it out the refrigerator the night before and let it sit on the counter, it will be the perfect temperature to whip the next morning.
Adapted from ThereGoestheCupcake.com