I. AM. IN. LOVE.
Yes of course I love Shaun, my amazing fiance,
and my engagement ring, but I'm talking about these cupcakes. They are absolutely divine.
I searched for days for a cupcake recipe to make myself for my birthday last month and this is what I settled on. With my birthday being at the end of summer, I knew I wanted something with fresh fruit in it. Little did I know that I was soon to stumble upon a goldmine! This recipe came from a fellow blogger, Joy, and her blog Joylicious. She has beautiful step-by-step pictures of how to make these cupcakes on her blog. I, however, am not as disciplined as her. My apologies in advance.
These cupcakes were the sweetest way to turn 28. It helped to soften the blow.
Let me tell you ALL about them. The cupcake is made up of a moist white cake with morsels of strawberries strategically placed in every bite. There is a crunchy, buttery, thick graham cracker crust underneath the cupcake. Just wait until you start baking these bad boys. Your neighbors will wander over because they smell that good. Now, on to the frosting - OHHHH the frosting. That is by far the best part. You must try and control yourself OR make double the recipe so that you can dip things (fruit, cookies, your fingers) in it later on. What? Who said that? I didn't do that - that is an absurd idea.
Should I tell them that I did it? Never mind my crazyhomemadecreamcheesefrostingeating alter ego. Just make this creamy frosting. I change my mind - I don't even care if you make these cupcakes anymore.
This frosting really got to my head. Please make both the cupcake and the frosting. Together.
They will single handedly change your outlook on life.
1 package graham cracker crumbs
1 1/2 sticks of butter (12 tbsp), room temperature
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, room temperature
1 cup plus 2 tbsp sugar
1 tsp vanilla extract
1/2 cup sour cream
4 large egg whites
2 cups fresh strawberries, hulled and coarsely chopped
Preheat oven to 350 F and line 16-18 muffin tins with cupcake liners. Mix one box of graham cracker crumbs with butter using a food processor. The mixture should hold together when pressed with fingers, add more butter if needed. Sprinkle about 1 tbsp of the crushed graham cracker into the bottom of each prepared muffin tin. Press down using fingers and bake for 3-5 minutes or until slightly browned. Remove immediately from oven and set aside to cool.
In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to over beat. Set aside. In a small bowl, mix together the flour, baking powder and salt. In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low speed. Then add half the flour mixture until incorporated then mix in the sour cream. Add remaining flour and mix until just blended.
Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries. Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test the doneness by sticking a toothpick through the center until it is clean.
CREAM CHEESE FROSTING
2 packets of cream cheese (16 oz)
2 sticks of unsalted butter (16 tbsp)
3 3/4 cups powdered sugar, sifted
1 tsp vanilla extract
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar slowly in small batches, beating on low speed until incorporated. Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour. When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve. Makes 16-20 cupcakes.
This recipe is not for the beginner baker. It is not necessarily hard to make, but it does require a lot of equipment and many different steps. You really need to multi-task to get these cupcakes done within two hours. They are so delicious and worth every second of time they take to prepare though. I did not attempt to modify this recipe on my own. I take no credit here. All the credit goes to Joy, the amazing baker.