Ciao Italia Blog Exclusive: Kathy's Kupcakes
January 15, 2009
My sister Kathy is a great cook and baker and we talk now and then about the foods our mom made for us as kids.
In one of my previous blog posts I talked about the cupcake craze in this country. There seems to be no end to the love affair with this small confection.
So, the other day I told Kathy she should open her own online bakery because she makes the most amazing cookies and cupcakes. To get Sis motivated about revving up her electric mixer and letting the world have a taste of her creations, I am sharing one of her classic cupcake recipes with you.
I think these are the perfect alternative to chocolate for Valentines Day, birthdays, or when you just want a little sweet something. These are moist, delicious, and deliver sweet satisfaction.
Leave a note in the comments section for Kathy to let her know what you think!
3/4 c. fresh strawberries , sliced in half
1/4 c. milk
1 1/2 c. all purpose flour
1 tsp. baking powder
1/4 t. salt
1/2 cup unsalted butter at room temperature
1 c. sugar
1 large egg
2 large egg whites
1 t. strawberry extract
3 tablespoons fresh strawberry puree
1 cup unsalted butter at room temperature
3 1/2 c. powdered sugar
1 teaspoon strawberry extract.
Preheat oven to 350, prepare one 12-cupcake pan with cupcake liners and set aside. Combine flour, baking powder, and salt, set aside.
In food processor, puree strawberries with the milk; empty 1/3 of the puree into a measuring cup, set aside. Reserve the rest for the frosting. Cream butter with the sugar until light and fluffy. Slowly add the egg and the egg whites, one at a time to incorporate them well. Stir in the extract. Fill the cupcake liners 3/4 full of the batter.
Bake 20-25 minutes or until the tops are firm to the touch.
For the frosting:
Beat the butter until fluffy, then add powdered sugar and blend well. Beat in the extract and 3 TBS of the puree. When the cupcakes are cool, ice with the frosting and decorate with a fresh strawberry on top or use dried strawberries and a mint leaf.
Try making the frosting using half butter and half cream cheese.