Strawberry Cupcakes with Buttercream Flowers

May 26th, 2015 

I’m really excited to share these cupcakes because of how happy I am with them. I used fresh strawberries, which I picked up from the weekend farmer’s market, to flavor the cupcakes and buttercream. We usually get strawberries from our favorite stand, Rodriguez Farms, and I knew they would be a great addition to the cupcakes.

It was my first time in awhile to pipe flowers using buttercream, which I was a little nervous about. With the help of a few YouTube tutorials I went to work. After piping a few initial flowers, it became second nature. The overall process can be a bit time-consuming, but after assembling everything, it was very well worth it.

Strawberry Cupcakes

16 oz sugar (I reduced to 14 oz)
½ C oil
2 eggs
1 C heavy cream
½ tsp vanilla extract
7 ⅓ oz AP flour
7 ⅓ oz cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 C buttermilk
1 – 1 ½ C strawberries

Y = 34 cupcakes

Directions

1. In a food processor, pulse strawberries. Strain strawberries over a clean bowl. Reserve the juice to flavor the buttercream. Set aside strawberry pulp.
2. Combine oil and sugar together in a mixer bowl. Use the paddle attachment to mix to combine.
3. Add eggs, one at a time.
4. Add heavy cream and vanilla extract.
5. In a separate bowl, sift together flours, baking powder, baking soda, and salt.
6. Alternate adding the dries and buttermilk, mixing in between. Scrape down sides of the bowl as necessary.
7. Add strawberry pulp to the batter and mix to combine.
8. Line cupcake pans with cupcake liners.
9. Divide batter evenly into cupcake pan, filling a little over halfway.
10. Bake at 350F for 15-7 minutes.

Strawberry Buttercream
3/4 C egg whites
9 oz sugar
1 lb softened butter
2 tsp vanilla extract
¼ C strawberry juice

Directions

1. Whisk together sugar and egg whites in a mixer bowl.
2. Place bowl over a pot of simmering hot water.
3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
6. Once the butter is all in, whisk on high speed for a few seconds. Scrape down sides if necessary.
7. Add strawberry juice to taste. (The juice will add a hint of color. I reserved about half of the buttercream before adding the juice as I wanted to use white as the base for the cupcakes.)

To Assemble

1. Divide buttercream and add food coloring if you are planning on having different color flowers.
2. Pipe buttercream roses. I found this YouTube video and this quite helpful.
3. Place flowers in the refrigerator and allow them to harden, about 30 minutes.
4. Spread a thin layer of buttercream on top of the frosted cupcakes.
5. Carefully place flowers on top of cupcakes.
6. Allow cupcakes to come to room temperature before serving.