Columbia Star

1963        Celebrating 60 Years      2023

Star Chefs

By the Dozen!

REALLY Real Strawberry Cupcakes

1-1/4 ounces
freeze-dried
strawberries
3/4 cup all-purpose flour
3/4 cup cake flour
1-1/2 tsp. baking
powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter,
room temperature
1-1/3 cups white sugar
3 eggs, room
temperature
1 tsp. vanilla extract
2/3 cup whole milk,
room temperature

Preheat oven to 350 degrees. Line muffin tins with 20 cupcake liners.

Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.

Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.

Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.

Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes.

Guinness Cupcakes with Espresso Frosting

1 (12 fluid ounce) can
or bottle Irish stout
beer (such as
Guinness)
4 Tbsp. unsalted butter
1/2 tsp. vanilla extract
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened
cocoa powder
1-1/4 tsp. baking soda
1 tsp. salt
3/4 cup sour cream
3 eggs
Espresso Frosting:
3 cups powdered sugar
1/3 cup unsalted butter,
cubed and softened
3 Tbsp. water
1-1/2 tsp. instant
espresso powder

Preheat oven to 350 degrees. Line 2 muffin tins with paper liners.

Combine stout beer, butter, and vanilla extract in a small sauce pan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.

Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.

Divide batter among the lined muffin cups, filling each one 3/4 of the way.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.

Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on mediumhigh speed until fluffy.

Cover tops of cooled cupcakes with frosting.

Peanut Butter Cupcakes

2 cups brown sugar
1/2 cup shortening
1 cup peanut butter
2 eggs
1-1/2 cups milk
1 tsp. vanilla extract
2-1/2 cups all-purpose
flour
1 tsp. baking soda
2 tsp. cream of tartar
1 pinch salt

Preheat the oven to 350 degrees. Line a cupcake pan with paper liners, or grease and flour cups.

In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.

Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.



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