Kristens Strawberry Icing Recipe 455
KRISTEN'S STRAWBERRY CUPCAKES RECIPE - (4.4/5)
Provided by á-51214
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees. Line up muffin tin with cupcake liners; set aside. 2. Place strawberries in a small food processor; process until pureed. You should have about a 1/2 cup of puree; set aside. 3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. 4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended. 5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add the remaining of the flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended. 6. Divide batter evenly among cupcake cups (to add more fresh strawberry taste, dice up a few strawberries and place fresh strawberries pieces in the middle of the batter). Transfer muffin tin to oven and bake until tops are just dry to touch, 22 to 25 minutes. Transfer muffin tin to wire rack and cool completely before icing. Choose Kristen's Strawberry Icing for the perfect match!
KRISTEN'S STRAWBERRY ICING RECIPE - (4.5/5)
Provided by á-51214
Number Of Ingredients 6
Steps:
- 1. Place strawberries in a blender, puree until smooth. 2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduce by at least half, about 10-15 minutes. 3. Beat butter with an electric mixer in a bowl until light and fluffy. 4. Beat 1 cup confectioners' sugar into butter until just blended. 5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. 6. Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons of strawberry puree two more times. (The puree may be more concentrated, so the measurements may not be perfect. The key is to add it gradually.) 7. Beat last 1/2 cup confectioners' sugar into mixture until just blended. 8. Add whipping cream and whip icing for 1-2 minutes or until desired fluffiness is reached.
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- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)
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