STRAWBERRY CUPCAKES

These Strawberry Cupcakes have this absolutely beautiful strawberry Italian meringue buttercream frosting which is to die for! It's so light with the perfect melting texture and a flavor that’s full-bodied but not too sweet.

INGREDIENTS

FOR THE CUPCAKES:

  • 3 cups all-purpose flour sifted
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1 3 oz packet strawberry gelatin (like Jell-O)
  • 8 oz butter at room temperature”
  • 4 eggs at room temperature
  • 1 cup whole milk at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup strawberry puree strained of seeds

FOR THE ITALIAN MERINGUE BUTTERCREAM:

  • 5 egg whites room temperature
  • 1/2 cup water
  • 14 oz granulated sugar about 2 cups
  • 1/2 tsp cream of tartar
  • 12 ounces unsalted butter, slightly softened but still cool (3 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup strawberry puree strained of seeds
  • pink food coloring optional

STRAWBERRY CUPCAKES #cupcakerecipes

INSTRUCTIONS

FOR THE CUPCAKES:

  1. Preheat your oven to 350 degrees Fahrenheit. Line muffin tins with 24 papers.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In a mixing bowl, combine the granulated sugar, gelatin, and butter. Cream on medium-high speed with a paddle attachment until light and fluffy. Add the eggs one at a time, beating for a minute after each addition. Mix the vanilla and milk together.
  4. Full instructions visit @sugarhero

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