Reduced Strawberry Puree
  • 1 Package (16 ounces) Driscoll's Strawberries, hulled
Frosting
  • 1 Cup unsalted butter, room temperature
  • 3 1/2 Cups confectioners’ sugar, sifted
  • 1 Tbsp. heavy cream
  • 1 Tsp. vanilla extract
  • 1/8 Tsp. salt
  • 12 Driscoll's Strawberries
Cupcakes
  • 1/4 Cup unsalted butter, room temperature
  • 1/4 Cup vegetable oil
  • 1 Cup granulated sugar
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 1/2 Cup buttermilk, room temperature
  • 1 Tsp. vanilla extract
  • 1 3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Tbsp. salt
  • 3-4 large strawberries from 1 package (16 ounces) Driscoll's Strawberries
Reduced Strawberry Puree
  1. PLACE hulled strawberries into blender or food processor.
  2. PUREE strawberries until smooth.
  3. POUR strawberry puree into medium sauce pan.
  4. COOK puree over medium heat until thick and reduced by about half and STIR occasionally.
  5. CHILL in refrigerator until cool.
Cupcakes
  1. PREHEAT oven to 350°F.
  2. LINE a muffin pan with 12 paper liners.
  3. PLACE 1/4 cup butter into bowl of an electric mixer.
  4. ADD 1/4 cup vegetable oil and 1 cup granulated sugar.
  5. BEAT until light and fluffy and SCRAPE sides of bowl as needed.
  6. ADD 2 egg whites and 1 egg.
  7. ADD 1/2 cup buttermilk, 1/4 cup reduced strawberry puree, and 1 teaspoon vanilla extract.
  8. BEAT again until combined and SCRAPE sides of bowl as needed.
  9. ADD 1 ¾ cup all-purpose flour, 2 teaspoons baking powder, and  ¼ teaspoon salt.
  10. BEAT just until combined. Do not over mix.
  11. SET ASIDE cupcake batter.
  12. FINELY DICE 2-3 large strawberries to make 2/3 cup diced strawberries.
  13. FOLD diced strawberries into cupcake batter.
  14. FILL paper liners full with cupcake batter.
  15. BAKE for 15-18 minutes until toothpick comes out clean when inserted into middle of a cupcake.
  16. ALLOW cupcakes to cool to room temperature on a wire rack.
Frosting
  1. PLACE 1 cup butter into bowl of an electric mixer.
  2. BEAT until smooth and creamy, about 1 minute.
  3. ADD 3 ½ cups confectioners’ sugar, 2 tablespoons reduced strawberry puree, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1/8 teaspoon salt.
  4. BEAT briefly on low and gradually INCREASE speed.
  5. BEAT until fluffy, about 3 minutes.
  6. PLACE frosting into a piping bag fitted with a star piping tip.
  7. PIPE frosting onto cooled cupcakes.
  8. PRESS one strawberry onto the top of each cupcake.
  9. SERVE within 2 hours or STORE in refrigerator.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g