vanilla cupcakes with strawberry buttercream frosting.

June 19th, 2011.

Thanks to Laura Vitale, i have finally got back in the kitchen and did another attempt in making cupcakes. Originally, in Vitale's recipe, the jam that i'm using shouldv'e been a rasperry jam. But it's quite hard to find a rasperry jam and raspberries in Jakarta, so i'm using strawberries instead.

Ingredients:

1 Cup Granulated Sugar
1 Stick Un-Salted Butter, softened
2 Eggs
2 tsp Vanilla Extract
2 tsp Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk

For the Frosting:
1 Stick of unsalted butter, softened
½ cup strawberry jam
½ tsp vanilla extract
1 16oz box of powdered sugar (or 2 cups)
Fresh strawberries, for garnishing
Pinch of salt

Directions:

1) Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.

2) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the eggs and vanilla and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVER MIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn’t mixed.

3) Scoop the batter into your lined cupcake tin, make sure its only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

4) To make the frosting combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Top with a few fresh strawberries.

strawberry butter cream mixture