Strawberry Cupcakes with Champagne Butter Cream & Caramelized Bananas
I had found the recipe for the cupcake batter on a blog, but thought it could use a stronger strawberry flavor. I cut the recipe in half, doubled the strawberry puree and flour. It also called for frozen strawberries and I found fresh strawberries to be best for making a delicious tasting puree. Enjoy :)
For the Cupcakes:
1/2 C. Butter, Softened
1 1/4 C. Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
10 Oz. Strawberries, Pureed
3 C. All Purpose Flour
1/2 Tsp. Backing Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 C. Buttermilk
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until fluffy, about 3-5 minutes. Add the eggs, beating in one at a time. Mix in the vanilla and strawberry puree thoroughly.
In another bowl, combine flour, baking powder, baking soda and salt. Alternately add half of the dry ingredients and half of the buttermilk continuing until all dry ingredients and buttermilk have been mixed in.
Fill cupcake liners half full. Place in the oven for 15-18 minutes, until a toothpick inserted into the center comes out clean. Let cool before frosting.
For the Champagne Butter Cream Frosting:
1/2 Lb. (2 Sticks) Unsalted Butter
3 C. Powdered Sugar
1/4 C. Champagne
Whisk butter until creamy. Add powdered sugar and champagne and mix well. Add more powdered sugar if too thin, and more champagne if a stronger flavor is desired. Pipe on to cupcakes when cool.
For the Cupcakes:
1/2 C. Butter, Softened
1 1/4 C. Sugar
2 Large Eggs
1 Tsp. Vanilla Extract
10 Oz. Strawberries, Pureed
3 C. All Purpose Flour
1/2 Tsp. Backing Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 C. Buttermilk
Preheat oven to 350 degrees.
In a large bowl, beat together the butter and sugar until fluffy, about 3-5 minutes. Add the eggs, beating in one at a time. Mix in the vanilla and strawberry puree thoroughly.
In another bowl, combine flour, baking powder, baking soda and salt. Alternately add half of the dry ingredients and half of the buttermilk continuing until all dry ingredients and buttermilk have been mixed in.
Fill cupcake liners half full. Place in the oven for 15-18 minutes, until a toothpick inserted into the center comes out clean. Let cool before frosting.
For the Champagne Butter Cream Frosting:
1/2 Lb. (2 Sticks) Unsalted Butter
3 C. Powdered Sugar
1/4 C. Champagne
Whisk butter until creamy. Add powdered sugar and champagne and mix well. Add more powdered sugar if too thin, and more champagne if a stronger flavor is desired. Pipe on to cupcakes when cool.
