Tag Archives: baking
It’s been a while since I graced this blog or coworkers’ bellies with yummy treats. I know I’ve said it before, but baking is so therapeutic. It’s precise, like culinary chemistry, and the payoff is usually something delectable.
This past week, my team had an intern whose last day was Friday. I told him he could pick his favorite flavor and I’d come up with a cupcake for him and the team. Strawberry shortcake he said — so strawberry it was!
- 2 1/2 cups AP flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 stick unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 2 cups of chopped strawberries
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a bowl, cream together butter and sugar with an electric mixer until light and fluffy, around 3-5 minutes. Add eggs one at a time until combined. Then add buttermilk, oil, and vanilla. Mix until just combined. Add chopped strawberries, folding to avoid mushing the fruit.
- Fill lined cupcake pans 3/4 of the way with batter.
- Bake for 20 minutes and let cool completely on a cooling rack.
- Frozen strawberries, pureed with sugar (to your taste depending on how sweet the strawberries are)
- 2 8 ounce packages of cream cheese, at room temperature
- 2 sticks of unsalted butter, at room temperature
- 4 cups of confectioner sugar
- 1/2 tsp. vanilla extract
In a large bowl, cream together butter and cream cheese with an electric mixer. Beat in 1/3 cup of the strawberry puree and vanilla extract. Add the confectioner sugar one cup at a time beating until well combined. Frost the cupcakes and garnish with fresh strawberries.
The frosting is nothing short of amazing. It literally tasted like ice cream… and I would know! I licked the spoon the night I made it. Did I feel guilty? NO I DID NOT. Make these cupcakes, you will run right down to Boston to give me a big hug and kiss.