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Strawberry Cake and Frosting I
February 08, 2012

Excellent, excellent! And I’m so glad about it since the strawberry cupcakes I made last week were such a bust. What a difference! Everything’s right this time – the texture and crumb is right, the shape is right and, most of all, the flavor is right! They’re delicious! I used a quart bag of whole strawberries I had previously frozen. Once they were thawed I pureed them and measured out 6 ozs. for the cake, which turned out to be a little better than 2/3 cup. The remaining puree I reduced (to concentrate the flavor) in a small saucepan over medium low heat. I used a white cake mix; I like the flavor better than yellow (less cake mix-y tasting for some reason) and I also wanted a truer pink color – didn’t want to try and work around the yellow. I wanted a very distinct strawberry flavor, so I also added in a teaspoon of strawberry extract. I beat the batter TWO minutes, NOT four, following the instructions on the package. I made this as cupcakes, and baked them 21 minutes. For the frosting: 1/2 cup each of butter and hi-ratio shortening, 1/2 tsp. strawberry extract, a pinch of salt, 4 c. powdered sugar and enough of the reduced strawberry puree to achieve the desired consistency for piping, about 4 tablespoons. I beat it on low speed of my stand mixer for 10 minutes. The flavor and consistency reminded me of strawberry ice cream – just delicious. I have to admit I was not expecting to like these cupcakes as much as I did. It was a happy surprise today.

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