REALLY Real Strawberry Cupcakes

Ingredients

  • 1 ¼ ounces freeze-dried strawberries
  • ¾ cup all-purpose flour
  • ¾ cup cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 ⅓ cups white sugar
  • 3eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk, room temperature
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).

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  • Step 2

    Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.

  • Step 3

    Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.

  • Step 4

    Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.

  • Step 5

    Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

  • Cook's Notes:

    To make strawberry powder: grind 1 to 1.6 oz (depending on your taste) freeze-dried strawberries into a fine powder using a coffee grinder, Magic Bullet® or food processor. You can find freeze-dried strawberries at Trader Joe’s® or online, or make your own dried strawberries.

    Dry 1 pound of very thinly sliced fresh strawberries in a 180 degrees F (80 degrees C) oven for 8 hours, then grind as above into a fine powder.

    Try topping these cupcakes with Real Strawberry Frosting.

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