This weekend we are off to San Francisco to display at the Winter Fancy Food Show in booth 4747. Come visit us if you are in the area! When you stop by you will be able to try these delicious strawberry cupcakes made by Gerhard Michler Fine European Desserts. If you aren’t in town try out the recipe below, I know this will be a huge hit at the show. Check back for more pictures of the cupcakes next week. Plus keep checking our Facebook for updated photos of our time at Fancy Food!
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 baking stick) Kelapo coconut oil, softened
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12 large or 24 mini-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream coconut oil and sugar on medium-high speed, until thoroughly mixed. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Try our coconut oil icing and enjoy!