Few flavors are more evocative of summertime than strawberry. These light but moist cupcakes are a unique, all-natural celebration of warm, sunny weather.
(Ironically, I baked them on a rainy afternoon!)
Hoping to expand my baking repertoire, I decided to spend a rainy afternoon perfecting a small batch of strawberry cupcakes.
The idea appealed to me for several reasons: (1) I love the flavor of strawberries; (2) I find pink cupcakes attractive; (3) I had a bowl of fresh, chopped strawberries that were starting to get a bit too mushy to eat on their own.
Notes on the Recipe:
Whipping Your Egg White: This recipe calls for one whipped egg white. I use a handheld electric mixer to beat my egg white to medium peaks. To do this, separate the egg white from the yolk and pour the white into a mixing bowl. Begin mixing your egg white on a medium-low speed, until the egg white forms a foam. Then, switch the speed to high and whip the egg whites until medium stiff peaks form. (The peak should hold its shape when you lift the mixer out of the whipped egg white). If you don’t have any electric mixer, you can whip your egg white by hand with a whisk. This works fine, but will take much longer (and require more work) than using an electric mixer.
Separate egg whites 
Use low-speed
until foamy
Whip until medium stiff peaks form
Strawberry Puree: A fresh strawberry puree is added to both the cake batter and the frosting. I blend the strawberries (with a little bit of water) in a small blender. After the puree is mostly smooth, I strain the strawberries through a fine mesh strainer.If you don’t use the strainer, you may have a few seeds in your batter and frosting. You may also use frozen strawberries in this recipe. Simply allow the strawberries to reach room temperature before using.
Frosting: This butter-based frosting uses strawberry puree instead of milk. If you don’t want the additional strawberry flavor, use 1/3 to 1/2 tablespoon of milk in place of the strawberry puree. If you use the strawberry puree, add it gradually. If you add too much, your frosting will be runny.
Color: Fresh strawberries will naturally turn your cake and frosting a light pink color. If you prefer a deeper color, you may want to add a bit of food coloring.
Cost Analysis:
Vanilla, butter, and strawberries are the most expensive ingredients in this recipe. Frozen strawberries are a cheaper alternative, but might not have the same level of flavor provided by fresh strawberries. The full cost analysis is provided below.
Picture Tutorial:
Recipe:
Small batch fresh strawberry cupcakes
Few flavors are more evocative of summertime than strawberry. These light but moist cupcakes are a unique, all-natural celebration of warm, sunny weather.
Ingredients
- For the cake:
- 1 tablespoon canola oil or other neutral oil
- 1 tablespoon softened butter
- 1/4 cup + 1/2 tablespoon granulated sugar
- 1 egg white (whipped to medium peak)
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 3 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 cup sliced fresh strawberries (about two large strawberries)
- 1 teaspoon water For the frosting:
- 2 tablespoons softened butter
- 8 tablespoons powdered sugar
- 1 fresh strawberry for strawberry puree (made during preparation of the cake)
- 1/4 teaspoon vanilla extract
Directions
For the cake:- Preheat oven to 350 degrees Fahrenheit. Cream the softened butter, granulated sugar, and oil together in a mixing bowl.
- Sift together flour, baking powder, and salt in a small bowl. Combine milk and vanilla extract in a separate small bowl.
- Gently beat flour mixture and milk mixture into batter until it is smooth. It is easiest if you alternate between adding the flour mixture and the milk mixture, starting and ending with the flour mixture.
- Create the strawberry puree for both the cake and the frosting. To make it, add three strawberries (or about 3/8 cup of sliced strawberries) and 1 teaspoon of water to a small blender. Mix until well combined. Place a fine mesh strainer over a bowl and pour the puree through the strainer (to remove seeds).
- Set aside 1/2 tablespoon of strawberry puree and refrigerate. (You will use this when you create the frosting). Add the remaining strawberry puree to the cake batter and gently mix it in.
- Whip your egg white to medium peaks in a separate mixing bowl. To do this, separate the egg white from the yolk and pour the white into a mixing bowl. Begin mixing your egg white on a medium-low speed with an electric mixer, until the egg white forms a foam. Then, switch the speed to high and whip the egg whites until medium stiff peaks form. The peak should hold its shape when you lift the mixer out of the whipped egg white. See additional pictures of the process above.
- Gently fold the egg white into your cake batter. Do not over-mix!
- Line a muffin tin with four paper liners (or grease). Pour batter into the liners until they are filled about 2/3 to 3/4 of the way full. The cupcakes will rise in the oven, but not as much as other recipes I have made. If you fill 1/2 of the way full with this recipe, the baked cupcakes will not reach the top of the paper liners.
- Bake for 14-18 minutes. Check with a toothpick. It should come out clean when the cupcakes are done.
- Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.
- Mix softened butter, powdered sugar, strawberry puree (made earlier), and vanilla with a mixer on low speed. It should form a thick buttercream. Make sure you add the puree slowly, starting with 1/3 tablespoon. If you add too much puree, the frosting will be runny. If the frosting is too thick, add a little bit of milk until the frosting reaches your desired consistency.
- Frost cooled cupcakes.
- Enjoy!
For the frosting:
FRUGAL FIXES 