There is nothing better than sinking your teeth into a sweet, and delicious cupcake but this recipe for Strawberry cupcakes, caught my fancy a few months ago. If you aren’t familiar with the blog Not Without Salt then check out Ashley’s recipes, and more. In the mean time, enjoy this one below!
Ashley Rodriguez of Not Without Salt
Strawberry Cupcakes Adapted from Look, I made that makes 16-18 cupcakes
2 1/4 cup flour
1/4 cup cornstarch 1 tsp baking soda
1/2 teaspoon kosher salt
1/3 cup buttermilk
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
1/2 vanilla bean (optional)
4 ounces unsalted butter, room temperature
1 1/2 cups sugar 2 large eggs, room temperature, beaten
1 cup pureed strawberries
1/2 teaspoon orange zest
1/4 tea rose water (optional)
Preheat the oven to 350 degrees. Line two cupcake pans with cupcake papers. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside. In another medium bowl, combine the buttermilk, oil, and vanilla extract. Set aside. Combine the vanilla seeds (if using), sugar and butter and beat until well combined. Add the eggs in a slow stream, beating well after each addition. Beat for 1 minute at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed. Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the orange zest. Spoon into the prepared cake pans and bake until the cupcakes spring back when touched lightly in the center, about 20-25 minutes. Cool slightly before removing from the pan. Cool completely before frosting.
Brown Sugar Buttercream
4 large egg whites
1 cup packed dark brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature 1 teaspoon vanilla extract
In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Add vanilla and whisk to combine.
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