RECIPE: Strawberry Cupcakes With Strawberry Coconut Rum Frosting

Strawberry Cupcakes

My son had a taste for strawberry cupcakes and being a strawberry fan myself I decided to find and try a new recipe. The recipe came from Viking Range and while it called for quite a few ingredients, the majority of them I already had.

A few things about this recipe; it says it yields 12 cupcakes but it does not. If you look at the ingredients you’re combining lots of stuff. This recipe yields 24 cupcakes; or at least it did for me. Another thing about the recipe is that it had too many steps. I like easy baking. I don’t want it to be a 24 step process although I do appreciate them providing step by step instructions. So, I’ve simplified the steps for you a tad bit.

Overall, this was a tasty little cupcake. It was very dense and moist so if you are going for light and fluffy, this isn’t for you. They do not rise very much, so be sure to fill your cupcake pan up accordingly.

Everyone who had one, liked them. I did not use the frosting recipe from Viking range, I did my own thing for that. See below for recipe information.

Cupcakes:

  • 1 1/2 sticks unsalted butter (6 ounces or 12 tablespoons), brought to room temperature
  • 1 cup granulated sugar
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 (3-ounce) box strawberry-flavored gelatin
  • 1 cup mashed, hulled and stemmed fresh strawberries (or mashed thawed frozen Strawberries, drained), brought to room temperature
  • 3/4 cup whole milk, brought to room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs, brought to room temperature

Sift dry ingredients together (excluding sugar) and sit to the side. In a separate bowl, mix the mashed strawberries, milk, and vanilla together. Cream butter and sugar. Add eggs one at a time until mixed. Reduce speed and add 1/3 of the flour mixture, then 1/2 of the strawberry mixture. Repeat this until all ingredients are combined. Fill cupcake liners and bake at 375 degrees until cupcakes are done.

Strawberry Coconut Rum Frosting:

I rarely measure when I make frosting so you may need to do some adjusting. These are measurements based on my eyeballing:

  • 1 stick of butter room temperature
  • 4-6 cups powdered sugar
  • 1 tsp of pure vanilla extract
  • 1 tsp of rum
  • 1 tsp of coconut flavoring
  • 1 tbs of strawberry puree

Mix butter, add vanilla, rum, and coconut flavoring. Decrease speed of mixer and add powdered sugar. As the frosting starts to get thicker add the strawberry puree. You will likely go back and forth adding powdered sugar and strawberry puree until you get your desired consistency.

 

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RECIPE: Banana Chocolate Chip Cupcakes

RECIPE: Chocolate Banana Cupcakes

RECIPE: CHOCOLATE RUM CAKE

RECIPE: MIMOSA CUPCAKES

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