strawberry puree recipe for cupcakes
Preheat oven to 350. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar together for 60 seconds on medium-high.
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Begin by preheating your oven to 350 then lining a cupcake pan with cupcake liners.
. Beat for an additional 2 minutes. Add a few more strawberries if necessary or save any extra puree for frosting. Finally add in lemon zest and strawberry puree.
1 Cup cake flour. Beat butter mixture at medium-high speed until the mixture is light and fluffy. Reduce the mixer speed to low add 1 cup of the confectioners sugar and keep mixing until incorporated.
¾ cup unsalted butter 1 cup granulated sugar ½ cup Greek yogurt 4 large eggs. Then add in the eggs one at a time before mixing in the vanilla extract until smooth. Beat the melted butter with sugar in the mixing bowl of a stand mixer until smooth.
Puree fresh strawberries in a food processor until smooth see notes for freeze-dried strawberriesPlace in a non-stick saucepan over medium heat and simmer until reduced to ⅓ cup approximately 15 minutes while stirring. Line a 12-cup muffin tin with cupcake liners. Mix in the eggs vanilla and milk and continue mixing until smooth.
Beat until well incorporated. In the bowl of stand mixer cream together the softened butter and sugar. Add egg whites and vanilla.
Sift together the cake flour baking powder soda and salt into a medium size bowl. 23 Cup granulated sugar. 6 Tablespoons unsalted butter at room temperature.
1 large egg at room temperature. Preheat the oven to 350 degrees. Next in a large bowl combine the melted.
Add the milk vanilla extract and salt. Add dry ingredients and milk alternating. 13 Cup whole milk.
Add in the milk dry pudding mix and lemon juice. Cream butter and sugar until light and fluffy about 4-5 in an electric mixer. Add the reduced strawberry purée and egg whites.
Add the milk oil and extracts. Make the Strawberry Frosting. Remove the stems from the strawberries and place them into a blender or food processor.
Measure out about 2 cups of freeze-dried strawberries. You should have about ⅓ cup of puree. Add in the eggs and mix well.
Preheat oven to 350 degrees f. Line your cupcake pans with your choose of cupcake wrappers. Whisk the flour salt and baking powder together and set it aside.
Prepare Strawberry Puree in advance. Beat on medium speed for 2 minutes. For the Gluten-Free Strawberry Cupcakes.
Fresh Strawberry Frosting. In a medium sized bowl mix together the flour salt and baking powder then set this aside. Pulse in a food processor or put in a plastic bag and break into powder with a rolling pin.
Scrape down the sides of the bowl. Pulse them until all of the strawberry pieces have been pureed. Place strawberries in a small food processor.
Using an electric hand mixer or a stand mixer on medium speed beat the butter in a large bowl until smooth and creamy 3 to 4 minutes. Add in the cooled strawberry puree and Greek yogurt and mix.
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