tag:blogger.com,1999:blog-3348881315663830662.post2266655214053886013..comments2011-07-29T06:19:31.013-07:00Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-3348881315663830662.post-18983910432166135762011-07-04T02:34:33.199-07:002011-07-04T02:34:33.199-07:00I will definitely gonna try this one on a weekend.. looks really delicious.=0buyriftaccounthttp://accounts.net/buy-rift-account.aspxnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-23309479193110322832011-04-24T07:01:53.292-07:002011-04-24T07:01:53.292-07:00just used this recipe......end result was more like scones....not enough sugar.....will never try againAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-42179439379618552482011-03-14T20:12:16.941-07:002011-03-14T20:12:16.941-07:00well i want to say that I was so excited to do this cake that I followed the reciepe but since I did not have fresh nor fronzen strawberries I used crush strawberry soda. it was a hit every single person that ate these cupcakes was really enpressed. one friend said that it taste as she bought it in a cake store. thank you this receipe is a keeper.toneshouldershttp://www.blogger.com/profile/13694870003965459781noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-59665432058346388302011-03-13T09:02:03.745-07:002011-03-13T09:02:03.745-07:00Thanks for the amazing recipe! I made these and filled and frosted them with a chocolate frosting and they turned out amazing!EggsandSugarnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-6455022631049602062011-03-11T20:26:19.723-08:002011-03-11T20:26:19.723-08:00Thanks for sharing!The Armstrong'shttp://www.blogger.com/profile/14572688628390263342noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-38706989433518551502011-02-19T17:08:10.865-08:002011-02-19T17:08:10.865-08:00My daughter was here discussing wedding plans with her mum. She and I were chatting, and somehow the subject of cupcakes came up. She express a wish for strawberry cupcakes, so Dad, being one who likes cooking found this recipe and made them, today. Some neighborhood children who play with our ward and niece sampled them and immediatly wanted the recipes for their mum or dad to make. I think this is the best recipe I have found. I have eliminated white sugar from my diet, so I used demerara sugar and it worked beautifully. With just the extra strawberry juice as frosting, the cupcakes were spectacular.scrumrobhttp://www.blogger.com/profile/18209454522553156492noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-86600861607342724312010-11-23T12:53:29.075-08:002010-11-23T12:53:29.075-08:00OOps, you do say to baste with puree :PAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-80928512256994035732010-11-23T12:48:40.653-08:002010-11-23T12:48:40.653-08:00I have made these and just love them! The only thing I changed was omitted the almond extract (I don&#39;t care for it), and then I use some of the puree to baste the tops of the cupcakes when they first come out of the oven for extra strawberry flava! Recipe yields about twice the amount of frosting needed so you might as well double the cake recipe. Enjoy, YUM!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-32779360950484052672010-09-24T08:14:52.727-07:002010-09-24T08:14:52.727-07:00Hi Julia,<br /><br />I have made these three times, today will be the fourth. I haven&#39;t changed anything; they are absolutely perfect. I use a simple buttercream frosting as you mention and sprinkle chopped fresh strawberries on top. People at work bug me about making them again, which is the reason for today&#39;s batch! Thanks so much for the fab recipe; I love your blog!!<br /><br />KittieKittiehttp://www.blogger.com/profile/16004336074859857124noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-22083572987604061582010-06-24T22:33:40.055-07:002010-06-24T22:33:40.055-07:00Hi - I made these one time but the tops collapsed once the cupcakes cooled down. The only thing I could think of was that I sifted, then measured out the flour. Should I measure out the flour first, then sift? Thanks!danahttp://www.blogger.com/profile/12446683865640552583noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-39519352785251992482010-06-02T21:48:18.069-07:002010-06-02T21:48:18.069-07:00I made these for my dtr&#39;s birthday party back in January and they were soooo gooood! Everybody loved them. I followed the recipe to the tee and they turned out exactly as pictured. BIG thanks for the recipe! I&#39;m planning to bake another batch real soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-55735270639165973002010-03-29T17:38:53.568-07:002010-03-29T17:38:53.568-07:00I&#39;m going to try these! I&#39;ve been searching for a strawberry cupcake recipe and this sounds like THE ONE.Michellehttp://www.blogger.com/profile/00653854970843736239noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-8490494297987946922010-03-28T15:52:45.349-07:002010-03-28T15:52:45.349-07:00Hello--<br />I just came across this recipe.I have been searching for a strawberry cupcake that had good flavor and I agree I am reminded of Strawberry shortcake.Thanks so much for posting it. I just finished making them and they turned out delicious. I am going to make them again next weekend and bring them to a Family Dinner....I used frozen strawberries that I let thaw and then chopped them up. I did not have much luck with brushing them with juice so I just added some extra strawberries into the frosting....YUM!Colleenhttp://mybostonview.comnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-91908428264549256222010-03-21T11:12:35.027-07:002010-03-21T11:12:35.027-07:00I&#39;m trying these today because one of my best friends loves strawberry cupcakes, and tomorrow is her birthday. Thanks for the great recipe! I&#39;ll let you know how they turn out. I hope there&#39;s enough left for her gift. :) *excited*Lindenhttp://www.blogger.com/profile/11863480922702251604noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-8310826256034879212009-11-27T19:00:27.485-08:002009-11-27T19:00:27.485-08:00I make cupcakes for a business I have. I have such a difficult time making them taste like strawberry. I tried your recipe although adapted it significantly. Because the strawberry is acidic I used 1/2 tsp. baking soda and 3/4 tsp of baking powder. I used 3/4 c. puree, 1 tbsp strawberry extract, 1 tsp vanilla, 3 oz. strawberry gelatin, and 1 c. finely chopped strawberries. Everything else, as is. They turned out pretty well. Springy and fluffy inside. Believe it or not...the strawberry flavor of the cake is still not too pronounced but the chopped berries save it. Thanks for sharing!Sarahttp://www.blogger.com/profile/02923797487390884748noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-11101397970748963432009-08-07T18:55:33.922-07:002009-08-07T18:55:33.922-07:00delicious! so glad I came across this recipe. my daughter requested strawberry cupcakes with yellow and pink icing for her 3rd birthday party tomorrow. I just took them out of the oven and had to taste one. So good! Now off to make and color some buttercream frosting. Thanksdyananoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-59380348111483966992009-08-02T13:17:11.902-07:002009-08-02T13:17:11.902-07:00Anonymous - I updated the recipe to clarify that 1 cup of butter equals 2 sticks. Each stick of butter is 4 oz, so for future reference. :)Julia from Dozen Flourshttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-8960479439332149952009-08-01T23:22:10.688-07:002009-08-01T23:22:10.688-07:00Do you mean a stick of butter instead of a cup ? If the later, how do you measure a cup of butter ? Thanks !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-83975328592844002972009-04-15T16:46:00.000-07:002009-04-15T16:46:00.000-07:00Julie, My kids (9 &amp; 11) and I made these on Friday for Easter brunch on Sunday. I think we followed the directions fairly well, though our sifter broke part-way through and we were using a hand mixer, not a stand mixer. They were DELICIOUS! - though they were more dense and moist than the crumb in your photos. Maybe overmixed? Undercooked? When I painted on the strawberry juice the tops sort of sunk to a bit concave. Saturday I made a glaze that Giada did on the Today show (http://today.msnbc.msn.com/id/30032083/). I think I had too much strawberry and too little powdered sugar. This part was not well measured. The glaze did not firm up. I ended up refrigerating them Saturday night because I was afraid they would get moldy. The next morning I added a slice of strawberry to the little bowl of glaze atop each cupcake. Not as pretty as your but rave reviews all around. They did taste very much like strawberry shortcakes. I will try again. Love your blog!sarafinanoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-88799229364369290352009-04-05T15:39:00.000-07:002009-04-05T15:39:00.000-07:00I just made these, and my goodness, are they delicious! Thanks for sharing.Tracynoreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-53490729874912049852009-03-30T23:02:00.000-07:002009-03-30T23:02:00.000-07:00Hi Tim, <BR/><BR/>The cake flour I use has 8% gluten content. You can substitute all-purpose flour, but use 1 cup minus 2 tablespoons for every cup of cake flour. The cake should still come out tasting good, but the crumb will be a bit more substantial. <BR/><BR/>I've also read that you can create cake flour by triple-sifting 1 3/4 cup all-purpose flour with 1/4 cup corn starch. I've never personally tried this but I've found a few resources on the web that seems to imply that it's a good replacement. <BR/><BR/>I find it so odd that you cake flour is so hard to find there. I wonder why that is? <BR/><BR/>Thanks for visiting my blog!Juliahttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-84268577915866218652009-03-30T22:16:00.000-07:002009-03-30T22:16:00.000-07:00Hi,<BR/><BR/>I live in England, we do not have cake flour, what is the gluten level or protein of cake flower? Thanks<BR/><BR/><BR/>TimTimothy Wrighthttp://www.blogger.com/profile/00808129974201535654noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-50837886826833014712009-03-23T17:52:00.000-07:002009-03-23T17:52:00.000-07:00Sarafina -- I think your compliment may have been the best I've ever received. I love the idea of you making these little cakes! Please let me know if you do and how they turn out. <BR/><BR/>Anonymous - My rule is to take the butter out of the fridge about 1/2 hour before baking. If I dent it with my thumb without having to push on the butter, it's ready. Sometimes in a pinch I'll nuke the butter, unwrapped, in a bowl for 1 or 2 minutes on 20% power. That seems to do the trick too. Just never, ever use cold butter as it will form little chunks in the batter and could ruin the recipe. <BR/><BR/>Carina -- you know, you probably could, but I wouldn't exchange them for the fresh/frozen strawberries. Instead, try this: Make the cupcake recipe, ignoring the steps that involve strawberries. Fill the cupcakes halfway and then put 1 teaspoon of jam in the center. Cover it with a bit more batter and then bake as the recipe directs. <BR/><BR/>If you try this, let me know how this turns out please. :)Juliahttp://www.blogger.com/profile/17286364613015048949noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-24335697087130662642009-03-23T16:50:00.000-07:002009-03-23T16:50:00.000-07:00Can I use Strawberry Jam instead??Carinahttp://www.blogger.com/profile/17729792713839236864noreply@blogger.comtag:blogger.com,1999:blog-3348881315663830662.post-73669233223802946542009-03-21T12:48:00.000-07:002009-03-21T12:48:00.000-07:00if you took out butter right out of the fridge and want it at room temperature, how long will that process take? i know you can cut up the cold butter into little pieces to make it room temperature faster but I like the butter to be whole and not little pieces. thanksAnonymousnoreply@blogger.com