- Today we're making these delicious,
super moist strawberry cupcakes
with strawberry butter cream on top
and tiny little strawberry pieces
and a dash of mint for some garnish.
They're really cute and easy and they are so delicious,
you might not be sharing.
Okay, let's get started.
Taking some beautiful strawberries
and cutting them up into pieces up
of maybe like a 1/4 of an inch big.
I don't wanna have huge big chunks
because there's so much juice in them.
They're going to make the cake soggy.
So we're gonna have nice little pieces
of strawberry mixed in.
And then add those to my measuring cups
so I can just measure as I cut.
Starting this delicious cupcake off
by sifting the dry ingredients together.
So 1 2/3 cups of all purpose flour,
heaping teaspoon of baking powder, a heaping 1/4 teaspoon
of baking soda, 1/4 teaspoon of kosher salt,
tap it in there.
You don't have to sift ingredients but it doesn't hurt.
It also helps mix things and you're never gonna get a lump
of salt or sugar stuck in, in case there are a lot of stuff.
Give it a whisk to mix it all up,
one cup of granulated sugar
and I'm mixing this up, mix, mix, mix, mix, mix
and now I'll set aside.
I am the king of forgetting sugar
but normally it happens with my chocolate cakes
for some reason, I don't know.
Let's just remember the sugar is important.
All right, we're setting setting aside our dry ingredients
and now onto the wet.
3/4s of cup of basically melted butter.
I used to do room temperature but honestly I never remember
to bring the butter up so it's just easier
to melt it in the microwave.
This isn't one of those recipes where you're frothing it up
with the sugar or whipping egg whites,
it's really simple and delicious.
1/4 cup of whole milk that I warmed up as well.
It's nice to have warm ingredients
when you're making a batter
because it means you're not putting ice cold things
into the oven and it'll bake up quicker.
1/2 a cup of sour cream.
You know that big sour cream fan,
you've gotta put in your recipes.
And now my 1/4 cup of strained strawberry preserves.
three teaspoons of vanilla extract, three egg whites.
If you want to use whole eggs you can,
people always ask about whole eggs.
I actually love egg yolks
but I don't love the yellow color they impart on a white
or pink cake.
I want this cake to be like nice
and pink and light and fresh.
So the yolks are gonna be used
for maybe like a curd like a lemon curd I can make tomorrow.
Now I'm adding in the zest of a lemon and I wanna warn you
that it's important to have a nice zester.
I had one before by the way,
and I bought it new from the store and it was so dull.
When I returned that I actually used on my face
like this and like look this doesn't do anything
'cause it didn't, it didn't touch, no abrasions.
This one's like razor blades, so be careful with that.
Okay, end of my into my tangent.
You can add more zest, less zest, skip the zest.
I love lemon in almost everything
and I love like a lemon strawberry combo.
Anything lemon is amazing.
Now we're gonna whisk our wet ingredients together.
And you can see a very,
very faint pink color from the strawberry preserves I used.
But that's not good enough,
especially since this will be on Instagram.
So yeah, we're gonna add a little bit of food coloring
but just like a touch of a drop of soft pink food coloring
to have the food coloring onto my knife and then swipe
that in so I can be aware of how big a drop I'm using.
Okay that's a nice believable pink.
Remember the key is to have a believable color.
Will a real strawberry give you this?
No, they turn like brown
when you bake them most of the time.
But you want it to be like, hmm
that could be from a strawberry not like radioactive pink,
that's not tasty.
I'm adding my wet ingredients into the dry
and I'm gonna give it a whisk before the strawberries go in.
(soft music)
I added some more pink food coloring at the last moment
but it's fine it looks a little bright right now,
but the other one was soft pink
and it'll fade a bit during baking so it's all up to you.
last step is to add in my almost a cup
it's like 3/4s of a cup of strawberry pieces.
I didn't want huge chunks of strawberry
because that would be like a soggy mess and as it is,
we're running right on the edge of
how moist something could be.
So pretty and it smells delicious.
Transfer the batter using an ice cream scooper
or just use a spoon.
Bake at 350 for about 1/2 an hour
or until the center's are springy and set.
This is a very moist cupcake as I've told you before,
so you've really got to give it a little bit of time.
My cupcakes are out of the oven
and took almost 1/2 an hour.
They're so moist it's like right on the edge
of like being just too much but I think it's just right.
I want to show you what they're like on the inside.
Take a look at this.
Do you see those strawberry pieces in there?
They're basically liquid but so delicious.
I mean, that's pretty crazy.
(soft music)
You don't actually need butter cream,
but we're gonna do it anyways.
Okay, we're gonna get started by creaming one cup
of unsalted room temperature butter.
Adding in a 1/4 teaspoon of kosher salt.
That's all mixed and now I'm gonna sift in about a pound
to maybe a pound and a 1/2 of confectioner sugar.
The amount of sugar that you add is totally up
to you really, you could just put butter on top
and it'd be delicious or you can mix it more or less sugar.
If you want it sweeter or thicker or whatever.
And if you don't like American butter cream,
try Italian butter cream out.
You can click up for the link on that.
It's really tasty, I make it all the time
and it pipes beautifully.
You can also make a big batch and then either freeze it
or keep it in the fridge and then let it come
to room temperature and whip it up and use it later.
All ways nice to have things on hand.
I just wanna show you the enemy of all butter creams.
It's these little balls of sugar they will clog up all
of your beautiful piping tips
and just ruin the texture taste meh, but the texture
and the appearance will be marred, which nobody wants.
Cover it with a tea towel and let's get started.
If you're wondering, the tea towel prevented
any sugar cloud situation from happening
that can fly all over the place and just make a mess,
tea towels to the rescue.
Just scraping the bowl down standard procedure for mixing.
(soft music)
Just adding a touch bit of sugar in.
I actually like the taste of this butter
with a little bit of sweetness but the consistency is not
at all right for piping.
This is bringing our total for sugar to about a pound
and a 1/2 to a pound to 3/4s.
Now, close, tea towel, back to mixing.
Okay, that consistency looks way better now, kind of thick,
but we still have to add in our strawberry preserves.
So let's take about a tablespoon or two.
Two tablespoons of strawberry preserves add it in there.
Go back to mixing.
So, just like with the batter,
we're gonna add a little bit of soft pink food coloring.
This is gonna be like just a swipe from your toothpick.
Give it a mix and have a believable pink.
I'm adding some more of the strawberry jam
and now because I wanna amp the flavor up.
This takes my total to three tablespoons.
I'm gonna give this a taste test with one
of my sacrificial cupcakes to see what it's like
the things I go to for you.
(soft music)
When it comes to decorating the cupcake you can do
whatever you want you don't have
to pipe you can just schmear it on good to go.
But I will be using a large closed star tip,
which gives you like a really nice pile with a lot
of ridges and texture, it'll look nice.
This is what that tip looks like up close just
so you can see and it's an 858 tip.
One of my pet peeves in piping is getting air bubbles
in the piping bag
and also getting like oozing things on like it's so messy.
It drives me crazy because I'm kind of a messy person
but I don't like it.
My solution which is wasteful but it is what it is,
is to put the butter cream in one piping bag,
squeeze it into the piping bag with the piping tip
and I feel like that gives you a really even fill
and reduces some of the bubbles.
Now be crazy and fill the piping bag
from this other piping bag.
I can hear those bubbles.
Let's do a test right now and see what that looks like.
So I'll hold it and perfect.
I'm gonna top this off with I think some strawberry pieces.
Something to show everyone hey,
this is a strawberry cupcake.
Also, you could eat it.
It's like a nice fresh strawberry on top.
If you can get your hands on
some tiny little baby strawberries.
Go ahead and use those they'll be perfect just
to sit on top of your cupcakes.
If you can't get ahold
of those like I couldn't find regular strawberries
and then you're gonna cut the tip off
and slice it like this.
Slice the tip off cut thin slices vertically.
And we'll use the three of those on top
of the strawberry along with a tiny little sprig of mint.
Right, using your 858 tip, squeeze out that butter cream
and don't lift the tip too much just move it side
to side and slowly let the butter cream bring the tip up
add a fan of your three beautiful little strawberry pieces
and finish off with a sprig of mint.
I've been eating these throughout the filming of this video
and I will continue eating, they're delicious.
I mean, the strawberry moisture, sweetness, zing situation
is out of control.
I really hope you could try the recipe out.
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