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strawberry cupcake recipes?

a
AkL Feb 19, 2010 04:59 PM

I'm trying to find a strawberry cupcake recipe made with fresh strawberries or fresh strawberry puree.

I first checked out the Sprinkles LA recipe on Marthastewart.com, and the reviews said they were bland. So I googled some and found another recipe, where you do a puree first (not chopped berries) and cook it down to thicken it, so I tried that and.... bland.

Fresh/frozen and reduced strawberry puree in the frosting was also kinda bland. I want STRAWBERRY! Intense! Awesome! But I'm just not sure how to get it. Or if its possible, in a cupcake.

Thoughts?

  1. Mattkn May 4, 2010 11:11 AM

    Martha Foose's Screen Doors and Sweet Tea has an excellent strawberry cupcake recipe. It has quite the fine crumb for a fruit puree cake. However, it does have a strong almond flavor, and the color of the cake looks like an overbeaten blueberry muffin. It is dark with hints of red. It is NOT bright strawberry red like you would get with jello or strawberry pop added to a white cake mix.

    The frosting is fabulous. With or without the strawberry puree added. I halved the frosting recipe and still had about a 1/2 cup left over. I'm not one to freak over butter, but the full recipe contains 3 sticks of butter. It makes a huge amount. I do think the butter to cream cheese ratio is simply perfect. I use this recipe w/o the strawberry puree for all of my cream cheese frosting needs..ha ha!

    1. c
      chloesabrina Mar 26, 2010 06:36 PM

      I have made these cupcakes twice - delicious. I had also done lots of research and abandoned the sprinkles cupcake idea due to bad reviews and lots of posts about it not being the same as what you can buy at the store. Also this one is really easy and stays nice and moist.

      http://goodthingscatered.blogspot.com...

      1 Reply
      1. re: chloesabrina
        bushwickgirl Mar 27, 2010 04:22 AM

        My feeling is that Sprinkles is getting excellent full-flavored strawberries, probably organic to boot, from their proprietary purveyor and the rest of us might not be. The berry source/quality is not mentioned as a flavor factor on Martha's website, but it's a big deal for the best results.

        When you can get local berries, the farmer's market or pick your own variety, with full flavor, try the recipe again, or maybe the chloesabrina recipe, with buttermilk. Sounds very good.

      2. visciole Feb 20, 2010 08:12 AM

        I think strawberries taste best and have the best texture when they aren't cooked. I would make a yellow or white cupcake and fill it or top it with whipped cream and fresh chopped berries, more like a shortcake. I know this isn't what you requested but it's yummy!

        1. j
          jsaimd Feb 19, 2010 10:29 PM

          Two words - freeze dried. Pulverize and add to batter. Here they have at Trader Joes and Whole Foods.

          2 Replies
          1. re: jsaimd
            j
            jvanderh Feb 20, 2010 04:23 AM

            I like to add a bit of lemon juice and sugar to my strawberry stuff-- even in the summer with great strawberries. I found that it intensified the flavor and didn't take away from the stawberriness at all. Even with good strawberries, I think you'd get more flavor out of a filling than a strawberry batter. Might you consider doing that?

            1. re: jsaimd
              gmm Feb 21, 2010 06:14 AM

              I second the freeze dried suggestion. I add broken up pieces to a vanilla cupcake batter, and add the pulverized ones to a cream cheese frosting. Just be sure to remove the little preservative packet before you grind them up - just a couple weeks ago I dumped a whole bag of freeze dried strawberries in the food processor and forgot to remove the packet. Had to throw it all out.

            2. p
              Pookipichu Feb 19, 2010 05:29 PM

              I agree with the other poster, most strawberries sold here are quite bland and watery. The strawberries I've bought in Paris are much more flavorful than any I've had in the US.

              I personally love strawberries and cake. But I like fresh strawberry fruit with vanilla cake. If you are looking for strawberry flavor baked into the actual cake, I recommend the following:

              For more strawberry flavor, cut up the strawberries in a rough dice and sprinkle them with a little salt and sugar (subtract the salt and sugar you use in this step from your recipe). Put the strawberries in cheesecloth and let the strawberries drain in a strainer, pressing them to release juices. Reserve this liquid. Cook the liquid over low heat into a thick syrup.

              Puree the drained strawberries with a tablespoon of vodka and use them in your batter. Take the strawberry syrup and mix 2 tps of strawberry extract in it. Now use this mixture in your frosting.

              If you have access to RIPE guava, guava is a complementary flavor to strawberry. You can use the ripe pulp in the puree. If you do not have guava, try 1/5 teaspoon of lemon zest in your frosting to enhance the strawberry flavor.

              3 Replies
              1. re: Pookipichu
                a
                AkL Feb 19, 2010 06:37 PM

                wow, thanks! I will try this, as well as the dried strawberry idea.

                1. re: AkL
                  p
                  Pookipichu Feb 19, 2010 09:01 PM

                  You are very welcome. I just looked at the Martha Stewart recipe and can see why you were disappointed.

                  Putting pureed strawberries in the frosting will give you some flavor but not your desired intensity, there is simply too much water. You are better off with a classic buttercream recipe, substituting vanilla extract with natural strawberry extract and the syrup reduction. For 16 oz of buttercream, 2 tps. of extract should give you an intense strawberry flavor. However, flavor extracts do vary in concentration, so use your best judgment.

                  I am not crazy about the Martha Stewart recipe as I don't see the purpose of the milk and the proportions seem a little off. There is a lot of liquid in this recipe and I think a pinch of banking soda would help to neutralize the acid in the strawberries and aid in leavening. Cakes with fruit puree can be tricky when it comes to producing a fine crumb. I also don't like how the recipe calls for two egg whites as opposed to a yolk. Yolk would make the cake more tender.

                  What did you think of the texture of the cupcakes?

                  1. re: Pookipichu
                    f
                    freelancer May 2, 2010 08:24 AM

                    I've made the Martha Stewart recipe a few times and I like the recipe's results, because it reminds me of the strawberry cupcake I had AT Sprinkles when I was there. not quite the same obviously but it still invoked some memories. Like biting into a strawberry ice cream cone.

                    However, I agree the flavor of strawberries is a bit light. I puree the strawberries and cook them down to a paste now. I'm thinking of adding some strawberry extract as well.

                    Sometimes my cupcakes have a chunkier crumb even though I use cake flour - why is that?

              2. goodhealthgourmet Feb 19, 2010 05:08 PM

                a few thoughts...the strawberry flavor will only be as intense as the berries themselves. sadly, so much of the fruit masquerading as strawberries these days is watery, bland and insipid, so make sure you're using extremely flavorful berries. assuming that's the case, increase the volume of strawberry puree in the batter, and add some chopped, dried strawberries as well, which have a much more concentrated strawberry flavor.

                1. chowser Feb 19, 2010 05:07 PM

                  Cooks Country did a strawberry poke cake with frozen strawberries and it looked good. You could do the same in a cupcake.

                  http://www.recipezaar.com/Strawberry-...

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