Thursday, April 14, 2011

Moist Vanilla Cup Cakes and Sprinkles Strawberry Frosting

Have you heard about Sprinkles? It's a really big deal in LA and my best friend brought some of their delicious cup cakes to my bridal shower. They were pretty great. I ate four. Yep, I ate four dense, sugary cup cakes the night before my wedding... along with a huge mexican feast and other various desserts, but that is a different story. It's just a good think my dress wasn't super fitted.

Anyway, when I saw this recipe for Sprinkle's strawberry frosting, I was sold. Combine my addiction to strawberries with my love of frosting and I was done.

I added it with what could be the best cup cake recipe I have ever had and then feasted until my tummy hurt. I couldn't help it, the spoon just kept dipping itself into the batter.

The cup cakes came out moist, beautiful and super flavorful. The frosting was decadent and the fresh strawberry puree put it over the top.  A definite crowd pleaser.


Moist Vanilla Cup Cakes
  • 3 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Butter, Room Temperature
  • 2 cups Sugar
  • 4 whole Eggs, Room Temperature
  • 1 cup Milk, Room Temperature
  • 1 teaspoon Vanilla Extract
Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners.

In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.

Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean (mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack.

Remove each cupake from the tray and wrap in cling film individually to seal in moisture (I omitted this part and mine were still very moist). Cool on wire racks and frost when cold.

*Recipe from Tasty Kitchen

Sprinkles Strawberry Frosting
  • 1/2 cup whole strawberries
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners' sugar, sifted (I only used 3)
  • 1/2 teaspoon pure vanilla extract
And I added...
  •  1 TBS cream
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

*Recipe from here and yields enough for just over 2 dozen regardless of what it says

1 comment:

  1. this must be where cupcakes go when they die...