Put 'Em Together and What Have You Got?

 

Ponchatoula Strawberry Cupcakes.  Bibbidy Bobbidy Boo!

You'll find this magical cupcake recipe from yesterday's post after the jump.

 


Cupcakes:

2 ½ c. cake flour

1 tsp baking soda

¼ tsp salt

1/3 c. buttermilk

¼ c. canola oil

½ tsp almond extract

1tsp vanilla extract

½ c. (stick) salted butter

1 ½ c. granulated sugar

2 large eggs

1 c. mashed fresh or frozen strawberries

1 tsp grated orange zest

Frosting:

½ c. chopped fresh or frozen strawberries

2 Tbsp strawberry jam

1 tsp fresh lemon juice

1 (8 oz) package cream cheese, softened

1 ½ c. (3 sticks) unsalted butter, softened

4 c. confectioner’s sugar, sifted

Make the cupcakes. Preheat the oven to 350 degrees F. Spray muffin tin or line with foil baking cups.

In medium bowl, sift together the flour, baking soda and salt. In another medium bowl, combine the buttermilk, oil and almond and vanilla extracts: set aside.

In an electric mixer (stand mixer), beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating after each addition. Gradually add the buttermilk mixture. Beat for one minute on medium speed. Reduce the speed to low and add flour mixture. Mix until just combined. Stir in the strawberries and the orange zest. Spoon into muffin tins, filling them two thirds full. Bake 18-20 minutes, or until cupcakes spring back when touched lightly in center. Cool in pans for 10 minutes, then unmold cupcakes and cool on racks.

Make the frosting. In a small sauce pan over medium heat, combine strawberries, jam and lemon juice.

Cook and stir for 5 minutes until jam is melted and strawberries are soft. Press any big pieces with the back of a spoon to mash.

In an electric mixer bowl fitted with paddle attachment, mix the butter and cream cheese at a medium speed until creamy. At low speed, slowly add the confectioner’s sugar and mix until completely combined. Add the strawberries and mix at low speed until blended. 

When cupcakes are completely cool, spread with frosting.