I was checking out Serious Eats when I saw this recipe for strawberry cupcakes. The recipe sounded really good and the book sounded like something I would like. I went to the library and borrowed, Screen Doors and Sweet Tea, by Martha Hall Foose . I bookmarked all of the recipes that I wanted to try and lo and behold discovered I liked nearly the whole book. This is when I know I must own the book. I highly recommend it folks.
I made a few changes to the recipe because I either didnt have it or felt it would work better for me and my taste. So here is the recipe with my adaptations in red.
Ponchatoula Strawberry Cupcakes
- makes 24 cupcakes -
Adapted from Screen Doors and Sweet Tea by Martha Hall Foose.
For the cake:
2 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk, 2 tablespoons sour cream
1/4 cup canola oil
1/2 teaspoon almond extract , 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 cup mashed fresh or frozen strawberries
1 teaspoon grated orange zest, 1 teaspoon lemon zest
For the frosting:
1/2 cup chopped fresh or frozen strawberries
2 tablespoons strawberry jam, 2 tablespoon black raspberry jam
1 teaspoon fresh lemon juice
1 (8-ounce) package cream cheese, softened
1 1/2 cups (3 sticks) unsalted butter, softened, 1 stick butter
4 cups confectioners' sugar, sifted or more until it is stiff.
1. Make the cupcakes. Preheat the oven to 350°F. Spray a muffin tin with nonstick cooking spray or line with foil baking cups.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In another medium bowl, combine the buttermilk, oil, and almond and vanilla extracts; set aside.
4. In an electric mixer, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the buttermilk mixture. Beat for 1 minute at medium speed.
5. Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the strawberries and the orange zest. Spoon into the prepared muffin tins, filling them two-thirds full. Bake for 18 to 20 minutes, or when cupcakes spring back when touched lightly in the center. Cool in the pan for 10 minutes, then unmold the cupcakes and cool on racks.
6. Make the frosting. In a small saucepan over medium heat, combine the strawberries, jam, and lemon juice. Cook and stir for 5 minutes, or until the jam is melted and the strawberries are soft. Press any big pieces with the back of a spoon to mash.
7. In an electric mixer fitted with the paddle attachment, mix the cream cheese and butter at medium speed until creamy. At low speed, slowly add the confectioners’ sugar and mix until combined. Add the strawberries and mix at low speed until blended.
8. When the cupcakes are completely cool, spread with the frosting.