Strawberry Cupcakes with Strawberry Frosting

1

To make the strawberry reduction, rinse the berries and pulse them in a food processor or blender until pureed. You should have about 2 cups of puree.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

2

In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 1 cup. This should take about ⏱️ 15-20 minutes. Remove from heat and transfer to a bowl and cool to room temperature, refrigerate if necessary.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

3

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

4

Pulse the freeze-dried strawberries in a food processor to a fine powder.

5

In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream, and vanilla. Beat until very well combined.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cup(42g) unsalted butter, melted3 tablespoonslarge eggs3(10ml) pure vanilla extract2 teaspoons(7.5g) baking powder2 teaspoons(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

6

Next, beat in the sugar until it’s been well mixed. Then add the strawberry puree, freeze-dried strawberries, and a couple of drops of pink food coloring and beat until well combined.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cup(42g) unsalted butter, melted3 tablespoons(10ml) pure vanilla extract2 teaspoons(7.5g) baking powder2 teaspoonsPink food coloring (optional)(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

7

In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it’s well mixed.

8

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for ⏱️ 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

9

For the Frosting

10

Pulse the freeze-dried strawberries in a food processor to a fine powder. Sift the powder through a fine mesh sieve to remove any larger granules.

11

Cut the butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color.

12

Add 2 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated, then increase the speed to high, and beat for approximately ⏱️ 60 seconds or until well combined.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

13

Next, add the freeze-dried strawberries, 2 cups of powdered sugar, and the heavy cream and beat on low speed until incorporated, then increase speed to high and beat for ⏱️ 3 minutes. Then add 2 tablespoons of strawberry preserves, mixing to combine.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

14

Add the remaining 2 cups of powdered sugar and salt. Beat on low until the ingredients start to mix together. Increase speed to high and beat for another ⏱️ 2-3 minutes until it reaches desired consistency.

(1lb) strawberries, reduced to 1 cup of puree16 ounces(20g) freeze-dried strawberries1 cupcup (118ml) vegetable oil1/2(42g) unsalted butter, melted3 tablespoonscup (96g) sour cream1/2(10ml) pure vanilla extract2 teaspoonscups (285g) granulated sugar1 1/2cups (330g) all-purpose flour2 3/4(7.5g) baking powder2 teaspoonscup (118ml) milk1/2cups (339g) unsalted butter, cold1 1/2(780 g) powdered sugar6 cups(30ml) heavy cream or milk2 tablespoons

Strawberry Cupcakes with Strawberry Frosting

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