Strawberry cupcakes with champagne frosting

I’m sure these cupcakes are amazing. I’m sure of it because it’s a recipe with Martha Stewart’s face plastered next to it. But due to my poor math skills and the inability to understand why the colors in nature aren’t the same as those that come from a box, they didn’t turn out THAT great.

Pure and simple: I added twice the amount of strawberry puree and the cake came out mega heavy.

THE FROSTING, ON THE OTHER HAND… Absolutely to die for. If you don’t make the cupcakes, promise me you’ll at least make some champagne frosting. Eat it straight from the bowl. I won’t judge you!

Strawberry Cupcakes:
(adapted from; makes 6 cupcakes)

1/3 cup whole fresh strawberries; stemmed
3/4 c flour, sifted
1/2 tsp baking powder
1/8 tsp salt
1/8 c milk, room temp.
1/2 tsp vanilla extract
1/4 c unsalted butter, room temp.
1/2 c sugar
1/2 egg, room temp.
1 egg white, room temp.

Preheat oven to 350F. Prep cupcake tin with 6 liners.

Using a food processor, puree strawberries. You should get about 2-3 tablespoons of strawberry mush. Mix this with the milk and vanilla, and set aside.

Sift/whisk your dry ingredients (flour, baking powder, salt) together. Set aside.

Cream butter and sugar until fluffy. Add egg and white, mixing until just combined.

Add half the flour mixture, mixing until just combined. Follow up with all the strawberry milk. Again, mix until combined, where you’ll then slowly add in the rest of the flour mix. Stop mixing when you see no more dry specks.

Divide batter between cupcake liners and bake for 22-25 minutes. DO NOT OPEN THE DOOR until that timer goes off. Remove from oven and let cool for 5 minutes before popping them out of the tin onto a cooling rack.


Champagne Buttercream Frosting:

1/4 c unsalted butter, room temp.
~1/2 lb powdered sugar (roughly half a bag), sifted
2-3 Tbsp of your favorite champagne

Whip the butter using the paddle attachment on your stand mixer. Slowly add in powdered sugar, adding champagne (I used Asti) a little at a time when the frosting starts to thicken. Frost cupcakes, or your face, as desired.

I swear it will be the best decision you’ve made all week :)




Blueberry Cupcakes w/VB White Chocolate Buttercream

Story time! This time last year GamerMan ate his first fresh blueberry. I made him. He hated it.
He has, to date, eaten only 1 blueberry. And I use the term “ate” loosely as he spat the offending berry out.

As I don’t take defeat lightly, I have been searching for a recipe in which blueberries were featured, but still had enough “safe” flavor to trick GM into taking a bite.

I know how his taste buds work ;)

Gala’s blueberry cupcakes looked promising and blueberries were on sale this week, so it took it as a sign that it was time to revisit the blueberry incident!

Looks like a winner to me!

So, GamerMan’s verdict? N/A. He’s been “too full” since Sunday to try one.

I’m fairly certain that’s code for “No way am I EVER touching those!”, but I still have hope.

And another plan >:)




Limeaide Surprise Cupcakes

I have a thing for limes. Lime OtterPops, lemon-lime soda, Lime flavored Lucas (who remembers that stuff!?). And each trip to the grocery story results in my purchase of at least one lime. However, since I don’t usually use them right away, I usually wind up with a pile of sad, shriveled limes in the fruit bowl. Determined to break my habit, I searched for ways I could incorporate lime into cupcakes without overwhelming the taste buds I have left…

Fortunately I stumbled across Jessica’s ingenious cupcakes and found a great use for not only the three limes I picked up, but the 2 flats of strawberries that somehow found their way into the basket.





Just in case you’re wondering, that’s vanilla-lime cake with a WHOLE STRAWBERRY in the center, with lime buttercream frosting.

The words you’re looking for is oh god, yes!



Limeaide-Surprise cupcakes:
(adapted from HowSweetEats; makes 6 cupcakes)

1/2 c sugar
1/4 c butter; room temp.
1 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp. baking powder]
1/4 tsp. salt
1/4 c milk
1 tsp lime zest
6 fresh strawberries

Preheat oven to 350F and line cupcake pan with desired liners.

Combine dry ingredients in a bowl and toss with fork (unless you feel like breaking out the sifter… your call!); set aside.
Cream butter, sugar, and egg until pale and airy. Stir in vanilla and zest.

Alternate adding dry ingredients and milk to your butter mixture, beating well after each addition.

Distribute into liners and bake for 20-25 minutes, or until the toothpick test indicates done-ness (that means no batter on the toothpick; a few crumbies are okay :)

Remove from oven and let cool in pan for 5 minutes. Transfer cupcakes from pan to cooling rack and let them cool COMPLETELY, at which point you can hollow them out and add a strawberry, or just frost them.

If you’re going the strawberry route: Rinse and cut the tops off 6 small strawberries. Using a parring knife, remove a cone of cake from the center of the cupcake. Depth and width are relative to the strawberry you’re going to insert, so bring your comparative eye to this party!

Lime Buttercream Frosting:

1/4 c butter; room temp.
~1/2 lb powdered sugar (roughly half a bag); sifted
2 Tbsp. lime juice
1/2 tsp. vanilla

Whip butter, adding sifted powdered sugar in 1/2 cup increments. Add lime juice and vanilla. Taste and check for consistency. If the frosting is too wet, add more powdered sugar. If it’s too dry, add more liquid in the form of lime juice, vanilla, or milk (or buttermilk – SRSLY!)

Frost and garnish as desired. Enjoy!