Sunday, February 21, 2010

Strawberry Buttermilk Cupcakes


Do you need to whip up some cupcakes in a hurry?  Are you or your guests not fans of frosting?  Well, then do I have a cupcake for you!

I modified an Epicurious recipe to make these cupcakes.  It's a great way to use leftover buttermilk from pink (red) velvet cupcakes.  It only takes about 15 minutes to whip these cuppies together!

Strawberry Buttermilk Cupcakes - Makes 12 cupcakes
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 stick butter, room temperature
  • 2/3 cup sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1/2 cup buttermilk (shaken)
  • 1 cup sliced strawberries (fresh or frozen)
  • Sanding Sugar in the color of your choice

  1. Preheat oven to 350 F.  Line cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter with an electric mixer until pale and fluffy.
  4. Add the sugar to the butter and beat on medium speed until combined.  
  5. Add the vanilla to the large bowl and mix until combined.
  6. Add the egg and beat until combined.
  7. With the mixer on low speed, alternately add the flour mixture and the buttermilk to the large bowl.  Mix until just combined.
  8. Fill cupcake liners 2/3 full with batter.  Spread the strawberries evenly among the cupcake liners.

9. Generously cover the pre-baked cupcakes with sanding sugar or any large sized sugar, such as Sugar in the Raw.  I happened to have some white and red sugar, which matched the strawberries.  Next time that I make these, I would add more sugar to the top.  It gives them a little crunch and looks sparkly once they are baked!


10. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

And that's it!  They are a great early morning cupcake, too. You may be thinking that these cuppies need frosting or at least a glaze.  Don't cover up the berry and sugar top with that unnecessary frosting.  These cuppies can stand on their own without it.


Another thing that you can do with this recipe is that you can substitute the strawberry for any kind of fruit.  Just remember that if you are using frozen fruit you want to make sure that they are thawed a little before you use them.  This can be facilitated by running the frozen fruit under hot water.





2 comments:

  1. These look amazing! My kind of cupppies!

    ReplyDelete
  2. Mmm wow these cupcakes look so good, I love how moist buttermilk makes a cake!!

    ReplyDelete

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