nicoleslaw

strawberry cupcakes with cream cheese frosting

Ingredients

Strawberry base:
3 cups fresh strawberries
2 tablespoons sugar

Cupcakes:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 2/3 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup strawberry base
1/2 cup soy milk

Frosting:
16 ounces cream cheese, room temperature
1 stick butter, room temperature
4 cups sifted powdered sugar
1/2 cup strawberry base

Recipe

Strawberry base:

Cut the strawberries in half and remove their stems. Soak the strawberries in a bowl with the sugar for about 15 minutes. Pour the strawberries in a small saucepan. Heat over medium heat, covered. Cook the strawberries for 15 minutes, until reduced. Add sugar to taste if you like. Puree the sugared strawberries. Chill the strawberry base while you prep the cupcakes.

Cupcakes:

Preheat the oven to 350°F. In a large mixing bowl, beat butter and sugar until light and fluffy (about three minutes). Add eggs one at a time, beating well after each addition.

In a second bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the flour misture to the butter and sugar, and add the soy milk and strawberry base alternately.

Scoop the cupcake mixture into cupcake papers about three-quarters full. Bake for 21 minutes at 350°F until a cake tester comes out clean. Cool completely before you add frosting.

Frosting:

Sift powdered sugar into a small bowl. In a mixing bowl, beat butter and cream cheese until smooth and creamy. Slowly add the powdered sugar to the mixture. Beat until combined. Add the strawberry base. Chill until the cupcakes are ready.

Makes: 24 large cupcakes
Tastes: Delicious, light, and breakfasty (oddly enough)