Saturday, September 19, 2009

Strawberry cupcakes with Strawberry swiss meringue frosting

Since i enjoy baking so much, and absolutely love cupcakes, i decided to get the Martha Stewart's 175 cupcakes book. I've tried making cupcakes from recipes i find online and have had some great results and some not so great results. I hate having to waste and so decided I'm going to stick with Martha's recipes. Can't really go wrong and everything I've tried so far from her recipes have been a hit. So when my book came in the mail, i was super excited and couldn't wait to bake. I had some strawberries and i came across this recipe. It was also my husbands business partner's birthday. What more excuse do i need? Baking with fresh ingredients always make a huge difference. The cupcake itself was soft and moist with strawberry chunks and the frosting, just oh so good! Light, fluffy and smooth, with a little bit of sweetness. Can't wait to try out more recipes and share them with you. Here's the recipe:)

Martha Stewart’s Strawberry Cupcakes with Strawberry Meringue Buttercream
frosting (makes 34 cupcake)

2 ¾ cups all-purpose flour
½ cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 ¼ cups sugar
1 ½ teaspoons pure vanilla extract
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries (about 20), plus about 10 more for garnish

1. Preheat oven to 350°F. Line standard muffin pans with paper liners. Sift together both
flours, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.

3. Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and toothpick inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks and cool 15 minutes; turn out cupcakes onto rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers.

4. To finish, fill a pastry bag fitted with a large open-star (Ateco #826 or Wilton #8B) with buttercream. Pipe butter cream onto each cupcake, swirling tip and releasing as you pull up to form peak. Just before serving, thinly slice strawberries, and tuck a few pieces into the butter cream.

Strawberry Meringue Buttercream Frosting

1 ½ cups fresh strawberries (8 ounces), rinsed, hulled, and coarsely chopped.
4 large egg whites
1 ¼ cups sugar
1 ½ cups (three sticks) unsalted butter, cut into tablespoons, room temperature

1. Puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)

2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

3. With mixer in medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Add strawberries and beat until well combined. Stir with a flexible spatula until the frosting is smooth.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.


  1. I've read lots of mixed reviews on this frosting... some say it is too liquid ... and too buttery ... that the recipe on her website is better w/o fresh strawberries but jam instead. Any thoughts on this? Does this frosting hold up overnight okay? I'm wanting to use an M1 perhaps instead of the 8B ... any thoughts you have are helpful!

  2. Hi Jenn, I've made these cupcakes so many times and the frosting comes out perfect each time. I actually sell cupcakes and i use mostly swiss meringue butter cream for my frostings. They hold up great not just overnight but for 2 to 3 days. Fresh ingredients always taste better and i've always made it with fresh strawberries.Either tip would be fine, i think M1 is a larger tip so it'll be easier to frost. Hope this helps:)