I’ve actually baked these cupcakes a few weeks back but I haven’t gotten down to blogging them, and just when I saw the theme for Bake Along today is cupcakes, I decided to blog about them first. :p
I re-baked a previous favourite of mine – Strawberry Cupcakes as I had leftover Korean strawberries that were on the verge of growing mould (yikes I know!) and I felt that these cupcakes deserved a lot more attention. What I love about these cupcakes is that the cake portion is made using real strawberries. If you Google “strawberry cake”, most recipes that claimed are “Strawberry Cakes” are made with white cake box mix and strawberry jello – and that’s definitely not the strawberry cake that I’m looking for. So when I found this one, I knew it’s a keeper, and I highly recommend it to be yours too!
Apologies for the grainy shot… :/
For the frosting, strawberry cream cheese frosting would have worked very well but I decided to try out the dried strawberry powder that I’ve acquired during my trip in Taiwan last year. I’ve originally bought them to bake strawberry macarons but I don’t have the motivation to bake macarons… yet. :p I’ve included both versions of frosting at the end, so use whichever one you like!
Here are the step-by-step photos!
1) Cream butter and sugar together until light and fluffy. 2) Beat in the egg.
3) Beat in the milk / buttermilk / yogurt. 4) Chop up some strawberries!
5) Add them into the batter. 6) Sift and fold in the flour.
7) I added a little red food colouring to intensify the colour. 8) Bake away and then frost!
Om nom nom!
This is the strawberry powder that I used for the frosting – I’ve gotten it from Taiwan! It’s dried strawberries processed into a fine powder. 50 grams of this intense powder cost NT$200 (US$6.78). They also sell other quality powders such as matcha, lemon, pumpkin (have yet to try this). They stock up a lot of hard-to-find ingredients such as special flours for making bread (those really expensive Japanese / French flours), and are also well equipped with baking equipments. Do head over there and check it out if you have a chance!
Edit 12 May 2013: I’ve tried searching for strawberry powder here in Singapore, but to no avail. Sunlik stocks up strawberry paste, which the owner was really nice and let me have a whiff of it, but unfortunately the smell is no where near real strawberries. I’ve found a recipe on making strawberry powder from scratch, I’ll give it a try when I ran out of mine, but meanwhile if you’re interested, do head here to read more!
Aiga Food (艾佳西點原料行)
|Taipei Branch (台北):
02-8660-8895 (phone number)
|No. 14, Lane 118, Yiān Rd, Zhonghe District New Taipei City, Taiwan 235
Mon – Sat 10am – 9pm
Sun 10am – 6pm
| Taoyuan Branch (桃園):
(03)3320178 (phone number)
|No. 281, Yǒng’ān Rd, Taoyuan City Taoyuan County, Taiwan 330
Mon – Sat 9am – 9pm
Sun 9am – 6pm
|Other branches:||Please see here (in Chinese)|
I’m submitting this to Bake Along hosted by these 3 awesome ladies: Lena (Her Frozen Wings), Joyce (Kitchen Flavours) and Zoe (Bake for Happy Kids). Do click on the froggie above to see what other celebratory cupcakes other fellow foodies have came up with!
Happy 2nd birthday to Bake-Along!
Time really flies isn’t it, it’s already been 2 years! Though I joined the bake halfway, but it’s definitely been more than a year since I’ve joined Bake Along, and I love how it’s growing so fast! It’s really fun seeing everyone’s bake and getting to know more bloggers, do join us if you can! 🙂
- 95 grams all-purpose flour (3/4 cup)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 55 grams unsalted butter, at room temperature (1/4 cup)
- 55 grams caster sugar (1/4 cup)
- 1 large egg
- ½ teaspoon vanilla extract (optional)
- 2 tablespoons milk / buttermilk / yogurt, at room temperature
- 150 grams strawberries, mashed (not puree)
- Red food colouring (optional)
- 80 ml full-fat milk (1/3 cup)
- 1½ tablespoons corn flour (or 2 tablespoons all-purpose flour)
- 75 grams unsalted butter, at room temperature (1/3 cup)
- 75 grams superfine sugar, at room temperature (1/3 cup)
- 2 teaspoons dried strawberry powder
- 115 grams cream cheese, at room temperature (1/2 cup)
- 55 grams unsalted butter, at room temperature (1/4 cup)
- ~250 grams icing sugar, sifted (~2 cups)
- 80 grams strawberries, mashed and drained
- 1 teaspoon lemon juice
- Preheat the oven to 175 degrees Celsius. Line 12 6 cupcake moulds with cupcake liners. Set aside. Combine the flour, baking soda and baking powder in a small bowl and set aside.
- Place the unsalted butter and sugar in a large mixing bowl. Using an electric mixer, beat on high speed until the mixture is light and fluffy, about 5 minutes.
- Add in the egg and vanilla extract and beat on medium speed for 1 minute until incorporated. Add in the mashed strawberries and beat on low speed to incorporate them. Drizzle in the milk slowly, beating well on low speed.
- Sift in the flour mixture in two parts and fold it in gently. Add in red food colouring if desired.
- Divide the cake batter (1/4-cup batter per cupcake) and bake the cupcakes for 12-15 minutes, until a skewer inserted into the center of the cake comes out clean. Let the cupcakes cool on a wire rack completely before frosting.
- Whisk the flour and milk together in a small pot. Heat the milk mixture over medium heat and whisk consistently until it has thickened into a glue-like consistency. Remove from heat and let cool completely. To speed up the process, place the pot over a ice water bath to let it cool faster.
- In a mixing bowl, combine the butter and superfine sugar. Beat with an electric mixer until light and fluffy. Add in the cooled milk mixture and the dried strawberry powder. Beat with the electric mixer until thoroughly combined. Use as desired.
See the step-by-step photos on how to make the frosting here.
- Place the cream cheese and the unsalted butter in a large bowl. Using an electric mixer, beat the cream cheese and butter until creamy, for 1 minute. Add in 125 grams of icing sugar (1 cup) and beat until fully incorporated.
- Add in the mashed and drained strawberries and lemon juice and beat on low speed to incorporate. Beat in the remaining icing sugar until you've obtained your desired sweetness and consistency.
Super Naggy – Cupcakes:
- Do not puree the strawberries. This will yield too much liquid and the batter will be too watery.
- If doubling or increasing the recipe, add in the eggs one by one, beating well after each addition.
- If doubling or increasing the recipe, add in the flour mixture in 3 parts, alternating with the milk in 2 parts. This is to prevent getting a grainy batter.
- The top of the cake will brown if you bake for too long, so start testing the cupcake after 12 minutes in the oven. If it’s still not done after 15 minutes, tent the top with aluminum foil to prevent the top from getting too brown. Alternatively, add more red food colouring in the batter the next time.
Super Naggy – Cooked Flour Frosting:
- Superfine sugar is not confectioner’s / icing sugar. To make superfine sugar – measure 75 grams of caster / granulated sugar in a food processor. Process until the sugar is powdery.
- So far I’ve not seen dried strawberry powder being sold here in Singapore, but I’ve found a recipe that looks really great here.
Super Naggy – Cream Cheese Frosting:
- Do not use strawberry puree. Strawberry puree contains too much liquid, and you’ll have a hard time getting the frosting right – you’ll probably end up using way too much icing sugar. Drain the strawberries after mashing them to get rid of the excess liquid.
- This is a sweeter frosting than Frosting 1, so if you like a not-so-sweet frosting, do try out the recipe above.
- You can also use a combination of mashed strawberries and dried strawberry powder for this frosting.