Pinkalicious

Jessica loves this Pinkalicious book so we made the pinkalicious cupcakes with the Sprinkles recipe. This recipe turned out almost perfect!

Sprinkles Strawberry Cupcakes

Makes 1 dozen
1 ½ cup all-purpose flour, sifted

1 tsp baking powder½ tsp baking soda

¼ tsp kosher salt4 oz unsalted butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

2 large egg whites, at room temperature

¼ cup whole milk, at room temperature

¼ cup pureed strawberries (use all-natural frozen that have been thawed)

1 tsp pure vanilla extract

Preheat oven to 350 degreesFill a 12 cup cupcake pan with cupcake linersWhisk together flour, baking powder, baking soda and salt. Set asideAdd vanilla and strawberry puree to milk and set asideIn standing mixer, cream butter and sugar on medium-high speed until light and fluffySlowly add egg and egg whites and mix on medium speed until blendedWith mixer on low speed, add half the flour mixture until just blendedAdd milk mixture and mix just until blended Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth. Divide batter between 12 cupcake cups and bake for approx 22 minutes or until tops are just dry to the touch

Sprinkles Strawberry FrostingFrosts 1 dozen
2 sticks (½ lb) unsalted butter, firm but not cold

1/8 tsp kosher salt

3 ½ cups confectioners sugar, sifted

½ tsp pure vanilla extract

2 tbsp pureed strawberries (use all-natural frozen that have been thawed)

Beat butter and salt on medium speed until light and fluffyReduce speed and gradually add confectioner's sugar and beat until incorporatedAdd vanilla and strawberry puree and mix until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream