Sincere Strawberry Cupcakes

I'm the first to admit that cake mixes can be used to make some pretty amazing desserts, but for some reason the idea of using them to make cupcakes for a baby shower just seemed all wrong. When I was looking for a recipe to use, the vast majority that I found included a box of white cake mix and strawberry gelatin. While I know that this recipe is beloved by many (it has quite the following in the South), I wanted to make cupcakes that looked an tasted like real strawberries, not day-glo red in color and strawberry Kool-aid flavored.
There were a few other "scratch" style strawberry cupcake recipes that looked promising, but nothing really jumped out at me. My goal was to find a recipe that resembled the flavor of strawberry shortcake and I think this recipe came really close. You know when you're almost done with a bowl and strawberry shortcake, and the strawberries, cake, and cream are all muddled together at the bottom? Well this is what this cupcake tasted like! Since I was making these cupcakes specifically for the Whale Cupcakes, I wanted the frosting to be white so I opted to make my favorite tried and true vanilla buttercream frosting. However the next time I make these, I plan to include a few tablespoons of strawberries and strawberry juice in the frosting for some extra strawberry flavor and color.

In the end, I was thrilled with the end result. Everyone loved them! Oh and I'm pretty sure that they would adapt well to any type of fruit. Perhaps next time I'll try cherry!

Sincere Strawberry Cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla paste or pure vanilla extract
1/4 teaspoon almond extract
2 3/4 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup whole milk, at room temperature
1 pkg (10-12 ounces) frozen strawberries, defrosted or fresh strawberries (please see specific instructions for below)
2 tablespoons of granulated sugar

If you're using fresh strawberries: First, rinse the berries really well and remove the stems. Quarter or rough chop them them into a bowl and add a few tablespoons of water and mix to coat. Then add a tablespoon or two of sugar (enough to coat the surface) and mix to coat again. Cover and refrigerate the berries for several hours or better yet, overnight.

If you're using frozen strawberries: Put the defrosted strawberries into a bowl and cover them with the sugar, mixing well to coat them. Let the strawberries sit on the counter for at least an hour to macerate (best to do this the night before or early in the day).

Once they are soft and mushy, use a fork to mash the strawberries. Be careful not to mash them too much (you want there to be some chucks). Place the berries in a mesh strainer and drain as much of the juice that you can. Reserve the juice.

Preheat oven to 350F. Line muffin tin with baking cups.

In medium bowl, beat butter and sugar with electric mixer for 3 minutes. It should be very pale yellow and and fluffy. Add one egg at a time and mix for 1 full minute on medium-low speed (no cheating! :) ) - be sure to scrape down the bowl a few times to ensure that everything is mixing together properly. Add vanilla and almond extract and mix again for 30 seconds.

In a small bowl, whisk together flour, salt, and baking powder. Alternately add flour mixture and milk, in 3 batches, starting with the flour. Be sure to mix well after each addition and scrape the bowl down every so often.

Mix in the strawberries on low speed plus 1/4 cup of the strawberry juice. Scoop batter into prepared pan and bake for 21-23 minutes. The surface of the cupcakes should spring back when touched and just a little brown. You can also test doneness by inserting a toothpick into the center of the cupcake comes out with just a few pieces of cake clinging to it. Cool in the pan for about 5 minutes and then transfer to a wire rack.

While the cakes are still a little warm, using a clean pastry brush (or a folk), paint the surface of the cupcake with the strawberry juice (be careful not to saturate the surface). Let the cupcakes continue to cool completely. Frost if desired. Cover and store at room temperature or in the fridge. Frost with your favorite frosting (I prefer to use Wilton's Buttercream frosting or eat plain.

Yield:24 to 28 cupcakes
Would I Make This Again? Definitely -- these came out exactly as I had hoped and are a real crowd pleaser.

Check out Confessions of a City Eaters for an amaretto version of this recipe.