Tuesday, February 19, 2008

Spinkles fans anyone?

I've never had Sprinkles Cupcakes, but I've heard that they're absolutely wonderful. Here is the recipe for their Valentine's Day cupcakes- I know Valentine's Day was last week, but does it really matter? We're talking about cupcakes here. Also, it seems a little cheaper to make the cupcakes from scratch than buying the Sprinkle's mix at Williams-Sonoma for $17.

Ingredients for Cupcakes:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar1 large egg, room temperature

2 large egg whites, room temperature


Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Ingredients for Icing:

Makes enough for 1 dozen cupcakes

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract


Place strawberries in the bowl of a small food processor; process untilpureed. 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.
This recipe makes 1 dozen cupcakes. Enjoy!


sarahbclark! said...

i'm excited to try this! i have a ton of strawberries in my freezer and have been wondering what to do with them. thanks, chrissi!
i've been very domestic today. and it's tiring.

Terri said...

Chrissi-- they sound wonderful. I'm hungry just reading about them... but of course I'll never make them... too much effort.

Morgan said...

I LOVE finding knock off recipes!! Thanks for posting that, I can't wait to try them. And I SWEAR I am going to! :)

stacey said...

Mmmm...I love cupcakes. I don't bake so I'll never try them but that picture sure looks delicious!

Lindsay Marie said...

YUM. I definitely needed an excuse to make cupcakes this week. Jessica gave me some really cute cupcake accessories for Christmas and i've been obsessed with the idea and still haven't gotten around to making any. Its hard to not want to eat them all!

Lissagerl said...

I'm with Stacey. They look yummy, but I don't even make dinner, let alone little treats like that :)