| JANUARY 7, 2015 -- 2015 CWA Baking Contest Recipe
Strawberry Cupcakes with Strawberry Icing
Ingredients:
3/4 Cup strawberries, sliced in half
1-1/2 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 Cup milk
1/2 Cup unsalted butter
1 Cup sugar
1 large egg
2 large egg whites
1 tsp. vanilla (optional)
For Frosting:
2 Tablespoons strawberries, pureed
1/2 Cup unsalted butter
2 Cups powdered sugar
1/4 teaspoon vanilla
dash salt
Directions:
Preheat oven to 350˚. Line muffin pan with 12 paper liners. In medium bowl combine flour, baking powder & salt, set aside. In a food processor or blender add the strawberries and process until pureed. Put 1/3 cup of strawberries into measuring cup and set aside. Add rest of strawberries to a small bowl to be used in frosting. In mixer, cream butter until light and fluffy. Gradually add sugar and mix till well blended. Reduce speed and slowly add egg & egg whites. Blend well. Add vanilla. Mix milk and 1/3 cup of puree. Alternate flour and milk mixture to mixer slowly ending with flour. Scrape bowl often and continue to blend. Pour batter evenly into prepared muffin cups. Bake 20-25 minutes or until lightly browned. Cool completely before frosting.
FROSTING: Soften butter in bowl, add salt and then beat in mixer until very fluffy. Reduce speed and add powdered sugar and blend well. Add vanilla and 2 tablespoons of puree. Mix thoroughly. Ice the cupcakes. For judging, submit three on a paper plate. Put your name and Grange number on the back of the plate.
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