Sprinkles' Strawberry Cupcakes w/ Strawberry Frosting.....

There are many places that I day dream about visiting, sadly it is the not the historical monuments or incredible shopping I dream about......its the food. I am a self proclaimed foodie who grew up in a house where food was good and always made from scratch. We traveled a lot and tried some amazing food and I feel like that is where I developed my love for all things delicious. I still think about the Patisserie in the little quaint downtown of St. Cloud, France in which we lived. You could get every beautiful french pastry you could have dreamed of there and the care in which was put into each baked good was exquisite. Since then I love little quaint bakeries. There are so many bakeries that I want to visit someday. To name a few Magnolia Bakery in NYC, Miette in San Francisco, Georgetown Cupcake in DC and Baked in Brooklyn...and many many more.

So to add to my dream bakeries to visit is Sprinkles Cupcakes in Beverly Hills, California. I remember hearing about them for the first time from my mom. She told me how good they were and that people order them from all over the world. It is rumored that they were one of the very first Cupcake bakeries.

On Oprah's official website she featured Candace Nelson, the owner and founder of Sprinkles Cupcakes, showing how to make their famous Strawberry Cupcakes. I was instantly intrigued and had recently told Thad that in my food daydreams I envision a strawberry cupcake with strawberry icing, since whenever spring starts to creep up I want to bake with berries and a strawberry cupcake sounded so light, fresh and spring-y. So all the stars aligned and it was just meant to be that I came across this recipe, plus felt pretty cool having the recipe for a Sprinkles Cupcake.


Sprinkles Cupcakes' Strawberry Cupcake
2/3 cup fresh or frozen whole strawberries (thawed if frozen)
1 1/2 cups all-purpose flour , sifted
1 tsp. baking powder
1/4 tsp. coarse salt
1/4 cup whole milk , room temperature
1 tsp. pure vanilla extract
1/2 cup (1 stick) unsalted butter , room temperature
1 cup sugar
1 large egg , room temperature
2 large egg whites , room temperature

Start off by preheating the oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In another small bowl, mix together the milk, vanilla and strawberry puree; set aside.

In the bowl of an stand mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

Turning the mixer to low, slowly add half the flour mixture, mixing until just blended. Add the milk mixture, also mixing until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. You want to be sure to not over mix because if you mix it too much it will be a dry, harder cupcake. So be sure to not over mix.

Using an ice cream scooper or a spoon, evenly divide batter among prepared muffin cups (they should be about 2/3 full). Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes (my cupcakes took 15 minutes due to a fast oven, but be sure to watch them closely). Once done baking, transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.


Sprinkles Cupcakes' Strawberry Frosting
1/2 cup frozen whole strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

These cupcakes were a treat. They were moist, light and the flavor was subtle but just enough to give you a little taste of strawberry. A spring time recipe that I will be making again soon. Until we meet in person Sprinkles Cupcakes, these will have to do.

Bon Appetit!