Strawberry Cuppiecakes

Sometiems you come across something so delicious that you kind of have an out of body experience.  And that’s what these cupcakes do for me.  I had them first at my little sister’s wedding last summer.  And then my mom made this recipe into a cake for Creamie’s first birthday in January.  And I made them this afternoon, and they are HEAVEN!  We have the Martha Stewart Show to thank for them.

[ Strawberry Cuppiecakeswith Strawberry Buttercream Frosting ]

Recipe for Mind Blowing Strawberry Cuppiecakes

• 1/2 cup soft unsalted butter
• 1 cup sugar
• 1 egg
• 2 egg whites
• 1 tea vanilla
• 3/4 cup sliced strawberries. Puree in blender
• 1/4 cup milk (mix with strawberry puree)
• 1 1/2 cups flour
• 1 tea baking powder
• 1/8 tea salt (omit if you used salted butter)

Use these cupcake tips from Martha and combine ingredients.  Fill each lined muffin cup 2/3 full (about 1/3 cup for each) and bake at 350 degrees for 20-25 minutes, test with a toothpick at 20 min.  Frost with Strawberry Buttercream.  Makes 12 very full cupcakes.  (I made 12 normal sized cupcakes and a tiny little bundt cake which I’m going to eat for dinner.)

Strawberry Buttercream Frosting

Use a handmixer to beat together the following ingredients until light and fluffy.  Refrigerate leftovers (or just eat them out of the bowl…)

• 1/2 cup salted butter, room temp, but not too soft
• 4 TB pureed strawberries
• 1 1/4- 1 1/2 cups powdered sugar
• 1/4 tea vanilla

My butter was too soft and as a result my frosting was too soft.  (I just used an untipped pastry bag to squirt it onto my cuppiecakes, and then I put them in the fridge to help keep them from melting.  Next time I make these I’ll probably strain my frosting puree a little.  I think the extra liquid was also a contributor to the soft frosting problem.  I topped each cuppiecake with a raspberry.  Yummy!