{Swirly peaks of heaven on vanilla cupcakes. Photo by Brendan.}
Cupcakes are one of those things that will always make me happy. Even if the cupcake craze has died down and lovin’ them is a little past cool . . . I’m don’t care. Call me dated. I’m still a sucker for fairy cakes topped with a little cloud of sweet, sweet frosting. Especially if the frosting is fresh and bright, like this strawberry frosting recipe adapted from Sprinkles.
I first found the recipe a couple of years ago when Martha Stewart had them on her show. The cupcake recipe is okay, I’ve made it quite a few times and like it just fine. But the frosting? Oh, divine. It’s thick and creamy, dense and sweet. Combined with pureed real strawberries, it’s so almost like eating strawberry ice cream.
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Strawberry Frosting
adapted from Sprinkles
makes enough for 24 cupcakes
1 cup thawed frozen strawberries (you won’t be using the whole cup)
4 sticks (2 cups) cold, unsalted butter
1/4 teaspoon kosher salt
7 cups confectioners’ sugar
1 teaspoon vanilla extract
couple drops of red food coloring (optional)
In a food processor, puree the strawberries. Set aside. (You won’t be using all the puree, so keep this in mind before you add the strawberries to the frosting.)
Using an electric mixer with a paddle attachment, beat together butter and salt in a bowl on medium speed, about 5 minutes. The butter should be light and creamy. Decrease the speed to low and gradually add in the confectioners’ sugar.
Next, add in 1/4 cup of the pureed strawberries (reserve the unused portion for another use, like throw them in your next smoothie) and also the vanilla. If you want to enhance the pink color, you can also put in a few drops of the red food coloring. Mix until all the ingredients are incorporate.
{ 1 comment… read it below or add one }
I recently tried to make a cream cheese frosting with fresh strawberries. I made my frosting as usual and added blended strawberries. I ended up with something delicious to eat with a spoon but that wouldn’t hold on to any cake! It because far too thin, even after refrigeration. I think a buttercream base will be more suited and I will use your recipe next time. Can’t wait!