hey I'm John canel and today on preppy kitchen we're making delicious strawberry cupcakes so let's get started first off set your oven to 350 F line two muffin tins with papers and we're going to get to mincing one cup of fresh strawberries for these cupcakes they're going to be full of fresh strawberry flavor but strawberries are so notoriously wet so we're adding just the right amount and we can't have big pieces like this they need to be minced up so they're nice and small and distri Ed in the batter it's so nice to bite into
these cupcakes and have like just delicious pieces of strawberry throughout with that frosting you're not going to believe the frosting nice small pieces just like that once your strawberries are minced and this is 220 G by the way it's time to get your dry ingredients together so in a large bowl I have three cups of allpurpose flour that's 360 G I'm adding half a teaspoon of salt for contrast a/4 teaspoon of baking soda this will react with the in the strawberries and 2 taspo of baking powder I'm going to give this a nice whisk to
get it all worked together sometimes your flour can be a little bit lumpy so it's also nice to give it a whisk just to make sure everything's broken up grab a mixer and we're going to get our butter all whipped up I'm using a stand mixer with a paddle attachment you could definitely do this with a hand mixer in a big bowl I want to show you though just really quickly that my butter is nice and soft 1 cup or 226 G right into the bowl we're going to create scam this up on medium speed
for a minute or less just to break the butter up and give it a head start now we're going to add 1 and 1/2 cups or 300 G of granulated sugar this gets whipped up on medium high for about 5 minutes until it is light and fluffy and yes I would scrape the bowl down at least twice while this finishes mixing up I'm cracking three eggs into a bowl just to make sure there's no shells 5 minutes later look at that beautiful color it is a fluffy white Masterpiece of butter and sugar that mixed a
ton of air in it's really going to give you a fluffy amazing consistency back to mixing on medium I'm adding those three eggs in one at a time and we're going to mix and scrape and mix and scrape the eggs are notoriously liquidy so they're not going to mix really well for these cupcakes you have a choice we have those beautiful strawberries throughout but strawberries lose their color a bit when you bake and a lot of us want to have an extra hint of like strawberry flavor in the visual cue so you can add a
drop of pink food coloring in or like a drop of red food coloring in and it'll give you like a nice strawberry Hue this looks amazing I just want to show you that it's actually still fluffy and great it's not broken that looks fantastic because of all the mixing we did to this I'm adding in a tablespoon of vanilla now we're going to step away from the mixer and combine milk and sour cream I have half a cup of each I just have to mix them together this sour cream is going to give you some
tang and there's a little bit of an acidic characteristic to it so that'll also react with the baking soda and I talked about the food coloring it's easier to add it in the liquid than anything else this is ultra concentrated gel food coloring so you really just need the tiniest little bit so gel food coloring is really concentrated but it takes a bit of mixing to mix it in sometimes especially with thicker liquids that looks great to me it's like a nice pinky pink now with the mixer turning on low I'm going to add in
my flour and my sour cream milk mixture in three different batches starting and ending with the dry we do alternating batches just so the Nyx is up nice you don't want to let too much time elapse during the mixing just because when you over mix batter you're activating the gluten and you can get like a denser gummy cupcake so it's really just mixing it until it's combined and here giving the bowl a scrape just to make sure there's no flour on the side so mix your batter until it's almost combined you could let the mix
run on low but I do not want to over mix my batter at all one cup of strawberries and we're going to fold that into the batter so they're evenly distributed oh my gosh so pretty I love it and in folding those strawberries you'll see some streaks of nonsense just mix them in we're scooping out about 1/4 cup of batter into each of these cupcakes just distribute it evenly this cupcake tin nice and normal this cupcake tin has a sprinkling of rice in each well I want to see how much of a difference it makes
if your cupcakes have a little bit of like butteriness on the bottom of them this can just sop it up so they're nice and dry right I give myself a B minus for Distributing batter evenly I'm One Cupcake short a couple of them got overfilled but that's okay these guys go into the oven one at a time 350 for 20 to 25 minutes or until the centers are springy to the touch my cupcakes are out of the oven they look so cute and fluffy while they finish cooling we're going to make the frosting so you'll
want 6 tablespoons or 90 Ms of a strawberry puree I'm just popping these guys into a little mini food processor but you could use a blender too that's about six large strawberries but you could make a little bit more and use it for drinking it's delicious this will give your frosting a beautiful soft pink color too okay nice and liquidy now in a stand mixer fit it with the whiske attachment we're going to add in our three sticks or 339 G of room temperature unsalted butter I'm adding in a/4 teaspoon of salt and we're going
to mix this on high for 5 minutes until it is light and fluffy when you're making an American buttercream like this it's so important to whip the butter and really cream it up scrape that bowl down and we're going to go back to mixing this is halfway there well well wow look at this full of air light and creamy that's gorgeous now we're going to add in about six cups of powdered sugar a cup at a time that's 720 G in total as that mixes one tablespoon of my strawberry I'll scrape it down every two
cups cup number two mix it up and tablespoon number two of the puree and by the way this works with so many different flavors if you ever want to make a wonderful really easy frosting just try mixing in some pureed strawberries raspberries even blueberries repeat until you've used your 6 tablespoons of puree and 6 cups of powdered sugar I'm adding in just one final tablespoon I don't mind if my buttercream is a little looser and doesn't have that like stiff texture I actually prefer it that way this looks amazing my cupcakes are cool the frosting
is done I'm going to grabb my piping bag and a star tip and get to work if you let your frosting sit at all it'll get a bit foamy that's just the way it works so you'll want to give it a little bit of a whip for a few seconds and it'll just smooth it right back out now we're going to pop this into a Piping Bag this is with an 846 tip one of my favorites you could just do like a little bit of frosting on top but this up is so delicious so start
in the middle we're going to work our way out and just spir roll it up perfect and by the by the rice totally worked this is completely dry on the bottom and this one without has a little bit of butter that seeped through if you like you can finish these off with a fresh strawberry and just like that they're ready to enjoy and in case you didn't know the best way to enjoy a cupcake is as a delicious sandwich this cupcake has been taken to the limit of just how much moisture and delicious strawberry flavor
you could pump into one single thing it melts in your mouth I hope you get a chance to make this recipe and if you like this video check out my cupcake playlist
