Ingredients:
Strawberry puree:
1 pound (454g) of fresh strawberries
3 tablespoons sugar, (You can use more or less depending on how sweet the strawberries are.)
There will be about 1 to 1 1/2 cups of strawberry puree after it is cooked
Strawberry cake (X1)
1 1/2 cups (180g) cake flour
1 cup (198g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons (85g) butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1/2 cup (130g) or up to 3/4 cup strawberry puree, from above. (There may be some puree left over which can be used for different recipes.)
2 teaspoons vanilla extract
1/2 cup (130g) or up to 3/4 cup strawberry puree, from above. (There may be some puree left over which can be used for different recipes.)
Strawberry cake (X2)
3 cups (360g) cake flour
2 cups (396g) granulated sugar
4 teaspoons baking powder
1/2 teaspoon table salt
12 tablespoons (170g) butter, at room temperature
4 large eggs
4 teaspoons vanilla extract
1 cup (260g) to 1 1/2 cups strawberry puree, from above.
These cupcakes were very different from anything we’ve made before. They have a lovely pervasive strawberry taste and the texture is very moist. The bright strawberry flavor really shines through. They had a very light texture and the strawberry flavor lingered on the tongue. These are definitely a “favorite”.
3 cups (360g) cake flour
2 cups (396g) granulated sugar
4 teaspoons baking powder
1/2 teaspoon table salt
12 tablespoons (170g) butter, at room temperature
4 large eggs
4 teaspoons vanilla extract
1 cup (260g) to 1 1/2 cups strawberry puree, from above.
Directions:
To make the strawberry puree: Rinse the strawberries, remove their leaves and stems, then dice; you should have approximately 3 cups (about 400g) of strawberries at this point. Transfer the strawberries to a medium pot and (if you are using it add the sugar); mix to combine. Cook over medium-low heat, stirring occasionally, until the strawberries have released their juices and softened, 3 to 5 minutes.
Using an immersion blender, purée the strawberry mixture off the heat, and then return it to the stove. Bring the mixture to a low simmer over medium heat and continue to stir for 6 to 8 minutes. The mixture will become foamy, slightly thick, and darker in color. (This will concentrate the flavor more.)
Remove the pan from the heat and allow the mixture to cool to room temperature. If making the puree in advance, store in an airtight container in the refrigerator until ready to use.
To make the cupcakes: Preheat the oven to 350°F. Line a muffin tin (either a mini muffin tin or standard size tin) with baking cups. In a cuisine art blender fitted with a blade combine the flour, sugar, baking powder, and salt. Add the butter and mix at low speed until the mixture looks sandy. (Similar to making biscuit dough). Beat in the eggs and vanilla. Then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed; the mixture will be very thick and light. (Beating the eggs in the batter with the cuisine art this way really whips up the batter making it very light and airy.)
Add the strawberry reduction. (I have found that the recipe is quite tolerant of a range in the amount of strawberry puree that can be used. For example I have used about 1/4 cup more puree for the X1 and 1/2 cup more for the X2 recipe and it has worked out just fine. The muffin is a bit softer with the additional puree which is very nice.) Continue to mix on low speed until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 30 seconds. Spoon the batter into the prepared muffin tins.
Bake the cupcakes for 15 to 20 minutes for mini muffins or 20 to 25 for regular size muffins, or until the cake springs back when lightly touched. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer them to a rack to cool.
To make the strawberry puree: Rinse the strawberries, remove their leaves and stems, then dice; you should have approximately 3 cups (about 400g) of strawberries at this point. Transfer the strawberries to a medium pot and (if you are using it add the sugar); mix to combine. Cook over medium-low heat, stirring occasionally, until the strawberries have released their juices and softened, 3 to 5 minutes.
Using an immersion blender, purée the strawberry mixture off the heat, and then return it to the stove. Bring the mixture to a low simmer over medium heat and continue to stir for 6 to 8 minutes. The mixture will become foamy, slightly thick, and darker in color. (This will concentrate the flavor more.)
Remove the pan from the heat and allow the mixture to cool to room temperature. If making the puree in advance, store in an airtight container in the refrigerator until ready to use.
To make the cupcakes: Preheat the oven to 350°F. Line a muffin tin (either a mini muffin tin or standard size tin) with baking cups. In a cuisine art blender fitted with a blade combine the flour, sugar, baking powder, and salt. Add the butter and mix at low speed until the mixture looks sandy. (Similar to making biscuit dough). Beat in the eggs and vanilla. Then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed; the mixture will be very thick and light. (Beating the eggs in the batter with the cuisine art this way really whips up the batter making it very light and airy.)
Add the strawberry reduction. (I have found that the recipe is quite tolerant of a range in the amount of strawberry puree that can be used. For example I have used about 1/4 cup more puree for the X1 and 1/2 cup more for the X2 recipe and it has worked out just fine. The muffin is a bit softer with the additional puree which is very nice.) Continue to mix on low speed until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 30 seconds. Spoon the batter into the prepared muffin tins.
Bake the cupcakes for 15 to 20 minutes for mini muffins or 20 to 25 for regular size muffins, or until the cake springs back when lightly touched. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer them to a rack to cool.
These cupcakes were very different from anything we’ve made before. They have a lovely pervasive strawberry taste and the texture is very moist. The bright strawberry flavor really shines through. They had a very light texture and the strawberry flavor lingered on the tongue. These are definitely a “favorite”.
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