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!

Cupcakes and Bama Football......

Living in the South, Football is like a religion, life is planned around football, wedding dates are set according to if there is a home game or away game and everything else is put on hold each Saturdays to take part in game day festivities. When I first moved here I amazed by the magic and energy that is here during football season. To just walk into a grocery store was to see everyone dressed head to toe in crimson red and hounds tooth. And when I attended my first game day on the Alabama campus I was in awe by the tents and spreads people had. They had tables full of yummy foods, flat screen TVs and all the comforts of home.

So for the Bama vs. Penn State game I was asked by Thad's work, who was having a tent out on the quad and were having some clients come into town for the game, to make 100 Alabama cupcakes and 100 brownies. It was my first official catering job.

I made two kinds of cupcakes, I made the Surprise Filled Cupcakes (chocolate and cream cheese) with a butter cream chocolate frosting and vanilla cupcake with a strawberry filling and a whipped butter cream frosting. As garnish I made over 200 scripted A's, both red and white out of royal icing. From this experience I learned the hard way that royal icing does not hold up in 100 degree weather but if you were having a party indoors they would do just fine.


For the chocolate cupcakes I made the Surprise Filled Cupcakes which were made bt my mom growing up. These are rich with the dense chocolate cake, cream cheese and semi-sweet chocolate chips and a creamy chocolate frosting to finish it off, plus it looks so pretty.

Surprise Filled Cupcakes

Start off by preheating the oven to 375 degrees and line two twelve cup cupcake pans with cupcake holders, set aside.

Surprise filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 eggs
pinch of salt
6 oz. semi-sweet chocolate chips

For the filling use a small bowl and mix the softened cream cheese, the sugar, egg, pinch of salt and chocolate chips. Mix until all ingredients are incorporated. Set aside.

Chocolate Cupcake:
2 cups flour
2 cups sugar
4 tablespoons coco
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cider vinegar
2 teaspoons vanilla
3/4 cup vegetable oil
2 cups water

Start off by combining the first 5 ingredients in the bowl of a stand mixer(flour, sugar, coco, baking soda and salt), set aside. Once combined, gradually add the next 4 liquid ingredients (vinegar, vanilla, oil and water), mixing until barely combined. Once all ingredients are added mix at medium speed for 2 minutes.


Once completely mixed, I like to use an ice cream scooper to dish my batter into the cupcake pan. I Fill the cupcakes about half-way full, then drop in a 1/2 tablespoon of the surprise filling into each cupcake. Place in oven letting bake for about 13-20 minutes. Mine are usually perfect at 15 minutes.

Once removed from the oven, place on cooling rack and let cool completely. These surprise cupcakes can stand alone in taste without frosting but if you want to dress them up, you can start on the chocolate frosting while the cupcakes are cooling. Click here for chocolate frosting recipe

These cupcakes are always a crowd pleaser and are delish!

For the vanilla Cupcake, I used a recipe from Magnolia which is a world famous bakery in New York City and my neighbor Becky a while back let me borrow her Magnolia's Cookbook and I loved their vanilla cupcake recipe. This recipe with the strawberry filling and the whipped butter cream frosting, you feel like you are eating strawberry short cake to go. So yum.


Magnolia's Vanilla Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Begin by preheating oven to 350 degrees. Line two 12 cup cupcake pans with cupcake holders. Set aside.

Start off by combining the flours in a small bowl, mix and set aside.

In a stand mixer bowl cream the butter until smooth and fluffy on medium speed. Then slowly add in the sugar and beat until light and fluffy, about three minutes. Add each egg one at a time, mixing between each addition. Next add the dry ingredients, in three parts alternating with the milk and then vanilla. Beat well but make sure to not over mix. Make sure to scrape down the sides and bottom of bowl before scooping them out into the cupcake pan.

Note that this batter will be a thicker batter. Using the handy ice cream, fill the cupcake holder to 2/3 to 3/4 full. Place in oven and bake for 15-20 minutes. My were done at 17 minutes and I just used a small butter knife and once it came out clean I knew they were done.

Once done remove from oven and let cool completely. While cooling you can start on the frosting and the filling.

For the filling I used a Strawberry filling and boy was it good.

Strawberry Filling
2 cups hulled Strawberries
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup whipping cream

Start off by measuring out two cups of strawberries (I bought frozen strawberries and just let them unthaw)in a small bowl. Add sugar and let stand. Then measure out 1tablespoon gelatin and place in a small bowl; add 2 tablespoons cold water to gelatin and let the gelatin soften. Then add 3 tablespoons boiling water to gelatin mixture and stir until gelatin is dissolved. Then stir the dissolved gelatin into strawberries and let cool.

While strawberry mixture is cooling, whip a 1/2 cup of whipping cream until it is stiff. Check Strawberry mixture and when the consistency is like a heavy syrup, then fold the whipped cream into the strawberry mixture. When all ingredients are combined and mixed, place in refrigerator to chill and set.

Once completely chilled and the cupcakes are cooled I cut out a dime to a penny size hole and piped the strawberry filling into the hole.

Lastly once the cupcakes have been filled it is time to make the frosting. Since this combo has a strawberry shortcake feel, I thought nothing would be better then a light fluffly butter cream frosting to top it all off. To see this recipe click here.

These cupcakes work best when made the night before and sit in the refrigerator to allow the filling and frosting to harden.

Both these cupcakes are great recipes and are fun for any event and any occasion. And are so delicious.

Bon Appetit!