Strawberry^2 Cupcakes

Macerated Strawberries
- 1 carton (16 oz) of strawberries, sliced in half
- ¼ cup of sugar
- Mix strawberries and sugar in a container and have them sit in the refrigerator for at least 30 minutes, preferably 24 hours.
- Blend the macerated strawberries
Strawberry Cupcakes
Ingredients
Makes 24 cupcakes
- 3 cups of flour
- 2 cups of sugar
- 2 tsp of baking powder
- ½ tsp salt
- 1 cup of unsalted butter, softened
- 4 large eggs
- ½ cup of milk
- ½ of the macerated strawberries blend
- 1 tsp of vanilla extract
- Preheat oven to 350 degrees. And line cupcake tins.
- In a large bowl, Cream butter until smooth. Add sugar slowly and continue beating until thoroughly blended and fluffy.
- Add eggs 1 at a time and mix thoroughly
- In a separate bowl mix together flour, baking powder and salt.
- Add the flour mixture in 4 parts to butter mixture, mixing thoroughly each time. Halfway through adding flour mixture add milk, vanilla and strawberry blend.
- Fill each of the cupcake tin about 2/4 full with the batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Strawberry Buttercream
- 4-6 cups of powder sugar
- ½ cup of butter
- ½ of the macerated strawberries blend
- 1 tbsp of milk
- Cream butter
- Add a cup of powder sugar. Mix
- Add strawberry blend and milk. Mix thoroughly.
- Add powder sugar until frosting is desired thickness.
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