Strawberry cupcakes (клубничные капкейки)

Today I decided to make strawberry cupcakes with buttercream frosting using fresh strawberries. I love to use berries in cupcakes, and what can be better than strawberries to remind us of the spring that is almost here! The cupcakes turned out moist, flavorful and simply delicious.

Thank you Sally’s Baking Addiction for this wonderful recipe! 

Ingredients:

4-5 large strawberries

1 2/3 cup + 1 tbsp (220g) all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp vanilla sugar*

1 cup (200g) granulated sugar

1/2 cup (115g) unsalted butter, melted

1 large egg

1/4 cup (62g) strawberry yogurt (Greek or regular yogurt)

4-7 tbsp milk

Buttercream frosting:

4.4 oz (125g) butter, softened and at room temperature

about 1 1/2 cups powdered sugar

about 2 tbsp milk

Directions:

Preheat oven to 350 degrees F (177 degrees C).

To make the cupcakes:

1. Slice fresh strawberries and place in a food processor or blender. Blend until the strawberries turn into a chunky puree. You should have about 1/3 cup.
   
   
2. In a medium bowl, mix together flour, baking powder, baking soda, vanilla sugar, and salt. Set aside.
3. In large bowl, mix together the melted butter and sugar. The mixture will be gritty. Stir in egg, yogurt, and 4 tbsp of milk. If the batter seems to be too thick add more milk. *If you’re using a vanilla extract instead of vanilla sugar, add it to the butter mixture and stir until combined.
4. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the strawberry puree.
5. Spoon the batter into a 12-count muffin pan lined with cupcake liners. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting. 
   

To make the frosting: 

1. Place butter in small bowl, beat until the butter is as white as possible using an electric mixer. You can also cream the butter by hand using a wire whisk.
2. Gradually add sugar while continuing to beat the butter. The mixture should be smooth and easy to spread with a spatula. Add more milk if you want a more spreadable consistency.
3. If you want to pipe you’re the frosting on a cupcake, like I did, the frosting will have to be slightly thicker (can be achieved by adding more powdered sugar) in order for it hold its shape.
4. You can add some food colorant to make it the color that you want. I used some juice from the leftover strawberry puree (note, however, that this will ‘loosen’ the frosting, and less milk will most likely be needed).

To be honest, when I make buttercream frosting, I usually eyeball the ingredients. I find it much easier this way, rather than following a strict frosting recipe. There’s no harm in experimenting. Besides, it’s just basically butter and sugar, how can we possibly ruin it? Also, if you follow my ‘wild’ method, don’t forget to taste the buttercream frosting, after all that is what matters the most, in my opinion.

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