Are you a baker? Growing up my mom was pretty adamant that if you were going to eat a dessert, than it should definitely be homemade. Even though I have quite the sweet tooth, I fancy myself as more of a chef (amateur, of course) than a baker. I tend to stray away from a recipe and experiment with sprinkle of this or a dash of that which usually turns out great in a pan of enchiladas or a great soup. Baking, on the other hand, is more of an exact science and less conducive to my wayward cooking ways. When I heard that Jennifer Shea of the famous Trophy Cupcakes in Seattle had a cookbook coming out, I jumped at the chance to try out one of her recipes before the book’s release! The obvious choice for me? Strawberry cupcakes with strawberry buttercream icing. And don’t worry, I stuck strictly to the recipe on this one.
Before we get to the recipe, there were a couple of really helpful baking tips at the beginning of the book that must have made a big difference because these cupcakes were truly delish!
- Start with room temperature ingredients
- Don’t overmix– it increases the gluten in the flour and can make the cupcakes dry. Who knew?!
- Measure accurately: Use heavy stainless steel or glass measuring cups to ensure a perfect amount of ingredients every time. So long, plastic!
Strawberry Cupcakes by Jennifer Shea (Trophy Cupcakes & Parties)
- 3 cups all purpose flour
- 1 cup cake flour (not self-rising)
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2/3 cup milk
- 2/3 cup half and half
- 1 tablespoon vanilla extract
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 3 eggs
- 1/2 cup smooth strawberry jam
- 1 cup fresh or frozen strawberries
Preheat oven to 350 degrees. Line two 12-cup muffin pans with cupcake liners and set aside.
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
Combine the milk, half-and-half, and vanilla in a large measuring cup with a spout. Set aside.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat them at low speed until the mixture is smooth and creamy, about 1 minute. Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all traces of each egg have disappeared before adding the next. Add the jam and mix until smooth.
Add the dry ingredients in 3 parts, alternating with adding the wet ingredients in 2 parts. Keep the mixer at the lowest speed, and mix each time just until the ingredients are combined. When everything has been added, scrape the bowl and paddle one more time, add the strawberries, and stir the batter just until it’s smooth. Let the batter rest for 15 minutes and stir gently before using.
Fill the cupcake liners 3/4 full and bake until the tops of the cupcakes are firm and a cake tester inserted in the middle of the cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.
Top with your favorite icing or pre-order Trophy Cupcakes & Parties for this delicious strawberry buttercream that we used! Plus you will get tons of Jennifer’s great party ideas along with her fab recipes. (Side note: I should have figured this by the name, but buttercream icing is literally creamed butter. Naughty, but totally delicious!)Photos by Aaron Pinkston