Old School Strawberry Cupcakes
I say old school, because if you are anything like me I’m sure you recall the kids whose parent made a big deal out of their birthday and sent in tons of cupcakes into school on their special day for the whole class. Growing up in my little town this meant white cupcakes slathered in loads of super fluffy white frosting from Schuyler Bakery, and if you happened to the birthday guy or gal– your cupcake was particularly huge and piped with a giant pink or blue rose. the only other thing as good as having a giant bakery-made cupcake in front of you was if your mom make you these:
I was always jealous of the kid whose mom sent him in to school with none other than cupcakes in a cone– the very best of both worlds–cake, that looks like ice cream. Flavor and execution. Obviously my long harbored jealousies have thrust me into my current cake obsessed life. To be honest I think I tried to make these once in junior high and the tray of uncook cupcake cones toppled in the piping hot oven and I never tried to figure it out again… until today. See this weekend I’m missing out on another birthday tradition– My little lady friend Aela, has just turned 7, officially yesterday, but the party is this weekend. And for the first time in 4? 5 years?… Well I was there when she first made her worldly debut– and for the first time ever, I won’t be showing up with a crazy cake in hand ready to steal the birthday girl’s thunder…Perhaps that a good thing.
All the same Aela is one of the various inspirations for this site so I feel pretty down not celebrating yet another caketastic birthday. So here is Martha Stewart’s recipe for Strawberry Cupcakes from her book Cupcakes, with the baking variation of making them into ice cream cones.
2 3/4 cup all purpose flour
1/2 c cake flour (I totally skipped this and just used all purpose)
1 tbsp baking powder
1 tsp salt
1 c (2 sticks) unsalted butter, at room temperature
2 1/4 c sugar
1 1/2 tsp vanilla extract
3 egss, + 1 egg white
1 c milk
2 c fresh chopped strawberries** (I blended mine to a fine puree in hopes of achieving a really pink cupcake. Chunks or puree its up to you)
Start by creaming the butter and sugar. Add one egg at a time, mixing thoroughly after each egg. Add vanilla.
Sift in flour, alternating with additions of milk.
Fold in chopped strawberries or puree and pour in.
If you are really hoping for a very pink color you will need to add food coloring as strawberries tend to fade especially after they’re cooked. Or just leave ’em be.
I used a mini cupcake tray and the regular size waffle cones fit perfectly snug in the tray.
Y0u can of course – do it the old fashioned way. Adding the frosting of your choice (Strawberry buttercream below)
Or Dark Chocolate Frosting with sprinkles.
Couldn’t resist the temptation!