Strawberry Cupcakes

Yesterday was my first day! And it was a long one..

Firstly, I had to be there early. I had an appointment to meet an adviser at 10:30. I was asked to share my notes with another student in my first class to make sure that she doesn't miss anything. So the adviser just explained it to me and had me fill some stuff out. Then I went and got my parking pass. Next up was my first class. Business Communications. Everyone has to give a 10 minute speech at some point [ahhhhhh!]. Then Business Math and lastly Intro to Business. If you didn't notice, I'm taking a lot of business classes ;) After that I met with another adviser and a few students to work on some stuff for a club that I'm part of. I didn't get home till about 4:30 - thankfully, I had packed plenty of snacks! Overall, it was a really great day. All of my classes seem really fascinating and all three of my professors seem to be awesome.



Maybe since my professors are so cool, I'll bring them some cupcakes. Like these Strawberry Cupcakes. These are sososo fresh & fruity - I really loved the bright flavors! Just don't use frozen strawberries. It doesn't work. The batter tastes amazing, but then you bake them and they get all soggy and weird and you'll be very upset. I may or may not know this from experience... Anyway, I just topped them with a simple vanilla buttercream that I dyed pink [because, you know, strawberries are pink]. Easy and yummy! Enjoy :)

Strawberry Cupcakes (Source: Tracey's Culinary Adventures)

2-1/4 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
2-1/4 cups sugar
2 teaspoon vanilla extract
3 eggs + 1 egg white
1 cup milk
2 cups chopped fresh strawberries

2 tablespoons heavy cream
1 teaspoon vanilla
Pinch of salt
20 tablespoons butter, softened
2-1/2 cups confectioner's sugar

To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs and the egg white, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add the flour mixture in two additions alternately with the milk, mixing only until incorporated. Gently fold in the chopped strawberries with a rubber spatula.
Fill each well of the cupcake pans about 3/4-full with the batter. Bake for 25-30 minutes, or until the cupcakes are golden and a toothpick inserted in the center comes out clean. Remove the cupcake pans to a wire rack to cool for 5-10 minutes, then remove the cupcakes from the pans to the rack to cool completely. For Frosting:
Stir the heavy cream, vanilla extract and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds. With the mixer on low, slowly add the confectioners' sugar a little at a time until it is completely incorporated and the mixture is smooth. Scrape down the sides of the bowl then beat in the heavy cream mixture. Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl. Pipe onto cupcakes. YIELD: about 28 cupcakes

How is your week going?