SOMA Living July 2024

RECIPE OF THE MONTH

INSTRUCTIONS

STRAWBERRY CUPCAKES Prep Time: 30 mins Bake Time: 15 mins • Servings: 15 cupcakes I love these sweet, pink cupcakes because the natural flavor of the strawberries comes through, but in a subtle way. With a super light, delicate crumb and a swirl of strawberry buttercream, these pretty treats are sure to impress.

STRAWBERRY CUPCAKES • Preheat the oven to 350 degrees and line muffin pans with 15 cupcake liners. • In a small bowl, whisk together the flour, salt, baking powder and baking soda. • Cream together the butter and sugar until light and fluffy. Add the eggs, blending well. • Add the sour cream, strawberry puree and food coloring and blend well. • Slowly add in the flour mixture and mix until just combined. • Divide the batter into the lined muffin cups and bake 15 minutes or until a toothpick inserted into the center comes out clean. • Cool for a couple mins in the pan, them remove to a wire rack. Cool completely before frosting. FLUFFY STRAWBERRY FROSTING • Heat the strawberry puree in a small saucepan over med heat. Reduce by half and cool to room temperature • Beat the butter and confectioners sugar until fluffy, about 2 minutes on med/high speed with an electric mixer. • Add the reduced strawberry puree and beat until fluffy. FINISH THE CUPCAKES • Frost the cooled cakes with the icing and (I love to pipe the frosting with a star or

large round tip) and garnish with halved strawberries or sprinkles if desired. Serve. • You can store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. RECIPE NOTES • Use the ripest and sweetest strawberries you can find for the best flavor. • The red food coloring isn’t a must, but it definitely gives the cakes a pretty pink hue. • An ice cream scoop makes easy and neat work of portioning out the cupcake batter into similar sizes. • Don’t over-bake the cupcakes! Check them around 13-14 mins and remove them as soon as a toothpick inserted into the center comes out clean (which should be ab out 15 mins). • Don’t be tempted to frost the cupcakes until they’re totally cool so the frosting doesn’t melt or become too soft. • Be sure to let the reduced strawberry puree thoroughly cool before making the frosting. • Strawberry cupcakes are best served the day they’re made but they will keep for 2 days in an airtight container at room temperature or up to 4 days refrigerated. Bring to room temperature before serving.

INGREDIENTS

Strawberry Cupcakes

Fluffy Strawberry Frosting 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree) 8 oz unsalted butter, softened (2 sticks) 1 lb confectioners sugar (1 box) halved strawberries and sprinkles, for garnish with (if desired)

1 1/2 cups AP flour 1/2 tsp kosher salt 1 tsp baking powder 1/2 tsp baking soda 4 oz unsalted butter, softened (1 stick) 1 cup sugar 2 eggs 1 cup fresh strawberries, hulled and pureed (about 1/2 cup puree) 1/2 cup sour cream 1/2 tsp red food coloring (optional)

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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