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It’s almost Mother’s Day, so I decided to make some eggless (my sister is allergic to eggs) strawberry cupcakes to celebrate. This cupcake recipe is a mash between Sally’s baking addiction’s strawberry cupcakes recipe where a reduced fresh strawberry puree in the batter is the secret to a pronounced strawberry flavor, and the Little sweet baker’s tropical mango cupcake recipe, and Carve your Craving’s eggless Mango cake recipe.
Here’s how I made the cupcakes.
Make half a recipe of the fluffy vanilla frosting from Recipe Tin Eats and split in half to make a strawberry flavored frosting PLUS a chocolate frosting like how I did it in this recipe: fluffy vanilla, or chocolate or strawberry frosting recipe. Or just make all strawberry flavored frosting like I did in these pictures. Your choice!
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Yields 12 cupcakes
Cupcake Ingredients:
- ½ c strawberry puree* (1.5 c chopped fresh strawberries + 1T sugar cooked down and cooled)
- ½ c granulated sugar
- ½ c unsalted butter, melted and cooled
- ¼ c greek plain yogurt
- ½ c milk
- 1 t real vanilla
- 1 ½ c sifted all purpose flour
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
Frosting ingredients:
- 2.5 T all purpose flour
- 1/3 c sugar
- ¼ t salt
- ½ c milk
- ½ t real vanilla
- ½ c unsalted butter
- 0.5 oz freeze dried strawberries, powdered (I poured in about 1/3 to 1/2 a trader joes bag of 1.2 oz freeze dried strawberries to a sandwich bag and pound the bag to pulverize)
Cupcake Procedures:
1. To Make the Strawberry Puree*: Wash and hull about 8 to 12 medium sized strawberries. Chop to small pieces to give 1.5 cups chopped strawberries. Add the chopped strawberries to a pot and add 1 T granulated sugar. Cook over medium heat with stirring until the strawberries break down and have concentrated to about 1/2 c in volume. Should take about 20 min. Let the puree cool. You can do this the day before so the puree has time to cool.
2. In a large bowl, add the strawberry puree. Then add sugar, butter, yogurt, milk and vanilla.
3. Mix until well blended.
4. Add sifted flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix. Batter will be thick.
5. Scoop batter into a 12 cup cake lined muffin tins. It’s filled about 2/3 full. Spread with back of spoon to smooth batter a bit.
6. Bake in a preheated 350 F oven for 18-20 min (or until inserted toothpick comes out clean). Cool for 5 min in muffin pan, then transfer to a wire rack to finish cooling. Frost with fluffy strawberry vanilla frosting.
Procedures for frosting:
1. In a pot, add the flour, sugar and salt. Turn on the heat to medium and stir. Slowly add in the milk and continue to stir to remove any lumps. When the mixture turns into a paste/roux, turn off the heat and transfer paste to a bowls and cover with plastic wrap and allow the paste to cool. Takes about 30 min to cool.
2. In a bowl, add the butter and vanilla and beat with a mixer until the butter turns a pale yellow. Then add the cooled paste/roux a little at a time until all the paste is incorporated.
3. Add in the powdered freeze dried strawberries and mix until incorporated. Frost cupcakes! With this amount of frosting you can use a knife to frost 12 cupcakes.