Strawberry Cupcakes
Moist strawberry cupcakes that use freeze dried fruit and strawberry emulsion to create a bright, fresh flavor.
Servings 14 cupcakes
Calories 232kcal
Ingredients
- 4 oz all- purpose flour
- 1 oz cake flour
- 1/4 tsp salt
- 1 1/4 tsps baking powder
- 1 oz freeze dried strawberries
- 4 fl oz milk
- Gel food color
- 4 oz unsalted butter room temperature (1 sticks)
- 7 oz sugar
- 1/4 tsp vanilla
- 1/4 tsp strawberry emulsion
- 2 eggs room temperature
Instructions
- Preheat the oven to 350°F. Line cupcake pan with paper cases and set aside.
- In a medium bowl, sift together the flours, salt, and baking powder. Whisk to combine. Pulse the freeze dried strawberries in a mini food processor and add to the dry ingredients. Whisk to combine, then set aside. In a measuring glass, combine the milk and gel food color. Whisk to combine, then set aside.
- In a stand mixer, cream the butter, sugar, vanilla, and strawberry emulsion on a medium speed for about 8 minutes, or until light and fluffy. Scrape the bowl down as needed.
- With the mixer on low, beat in the eggs one at a time. Scrape the bowl down as needed.
- With the mixer still on low, add one third of the flour mixture. Once combined, drizzle in half of the liquid mixture. Scrape the bowl down and repeat the process. Scrape the bowl down again and add the final addition of flour. Mix until just nearly combined. Then fold the mixture with a spatula until combined.
- Use a scoop to divide your batter among 14 cupcake cavities. Bake for 18- 20 minutes, or until the tops spring back when poked and a skewer comes out clean. Cool in the pan for 5- 10 minutes. Then place on a cooling rack to finish cooling.
Notes
- I used 3 drops of deep pink food gel.
- To prevent greasy paper cases, place about a 1/2 tsp of uncooked rice in the bottom of each cavity. Then add your paper cases, fill, and bake.
- If using 4 inch cake pans, add 6- 7 oz of batter to each pan and bake 25- 30 minutes.