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Thanks to Memorial day I am feeling a little patriotic today. Which is nothing new in this house, we are patriotic all year round. My family has been part of the military for years. My Dad was in the Army, my Uncle fought in Vietnam and we have slews of other family members that have been in some sort of military.
. I just love strawberries and this angel whipped butter cream is just amazing! It is stable like buttercream but has a really light, whipped flavor. It is just a tad sweet and won’t send you to the dentist from all the sugar. The secret is the butter but we will get into that later. The blueberries complement this cupcake well and give it a splash of color.
They were a perfect touch to the festivities this weekend! I know they are a little late for your BBQ but you can still whip up a batch and enjoy the start of summer. I for one can’t wait until the weather gets warmer and stays there!
- 1½ cups all-purpose flour, plus more for pans
- 1½ cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1¾ cups sugar, plus more for sprinkling fruit
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1¼ cups milk
- 15 strawberries, hulled and diced
- 2 sticks butter (softened)
- 2½ cups powdered sugar
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
- 6 strawberries sliced
- 48 blueberries
- Preheat oven to 350 degrees. Line 2½ standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
- Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
- Soften butter and then using a mixer beat until very light and fluffy.
- Add in your salt and vanilla, continue beating for at least 2 minutes.
- Gradually add your sugar one cup at a time, beating after each addition until thoroughly mixed.
- Add your milk and beat for an additional 2 to 3 minutes. The icing should be velvety and stand at a peak on it’s own.
- Fit a piping bag with a large star tip. Starting on the outside of the cupcake swirl your icing counter clockwise until you have a peak of icing. Top with a sliced strawberry and two blueberries on each side.
Can you please tell me how much a stick of butter is and if powdered sugar is icing sugar here in Australia?? Thanks
Hi Jenny! I saw that Gina already answered your question but if you have any more please feel free to ask!
Bobbie Seacrist recently posted..Pepperoni Pizza Lasagna Recipe
A stick of butter is 8 tablespoons….and if icing sugar is very powdery almost like flour, they’re the same =}
Thank you so much for answering that Gina! Memorial Day has me behind
Bobbie Seacrist recently posted..Pepperoni Pizza Lasagna Recipe
Thank you for sharing this post on our From the Farm Blog Hop. It’s always nice to see a fellow member of the Culinary Content Network there! I can’t wait to make these. They look delicious.
I just pinned this post to a few of my Pinterest boards. I know that my followers will love this recipe as much as I did. I hope that you’ll come back and link up again next week!
Jennifer @1840Farm
Jennifer @1840 Farm recently posted..Follow 1840 Farm on Bloglovin
What’s up, just wanted to mention, I liked this post.
It was funny. Keep on posting!
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