Back in 2009, not long after I started blogging, I published another post for Strawberry cupcakes here. Those recipes were really good, but I wanted to see if these would be better. I don’t know if they were better, but they were tasty. This recipe uses a combination of strawberry preserves and chopped strawberries for an extra little flavor kick that I really liked. Also, to make them look more “strawberry”, this recipe uses a tiny bit of red gel food coloring to tint them strawberry pink which is nice and pretty. If you don’t want to use the coloring, just leave it out since it does not affect the taste at all.
To top these, I used “Perfect Cupcake Frosting & Filling” from Our Best Bites, which I will spotlight next week. The cupcake recipe itself is from Yummy Cakes By Lynn. You can check out her site right here.
2 tbsp strawberry jam or preserves
1/4 cup finely chopped strawberries
1 1/4 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup unsalted butter, room temperature
3 large egg white, room temperature
1/4 tsp vanilla
4 drops red food coloring
1/3 cup milk
Preheat oven to 350 degrees and position a rack in the middle of the oven.
In a small bowl, stir together jam and chopped strawberries. In a second bowl, whisk together flour, baking powder and salt.
Using a mixer, beat the sugar and butter until light and fluffy, about 2-3 minutes. Add the egg whites, vanilla and food coloring and beat until combined.
Add the flour mixture in 3 additions, alternating with the milk in 2, beating on low speed until just combined. Scrape the sides of the bowl as needed. Fold in strawberry mixture until just combine.
Fill the cupcake liners about 3/4 full. Bake for about 25 minutes, until centers bounce back when touched. Let the cupcakes cool in the pan for 5 minutes then transfer them to a wire rack to cool completely.
Check back next week for the frosting recipes and finished photos!
Picture Perfect Cooking 