Strawberry Cuppies

I love my husband. So when I prepare a special meal for him, I like to be sure to include a yummy dessert that will trip his trigger. Being Valentine’s Day yesterday, I opted for a favorite “red” flavor, strawberry.

This is a basic white cake recipe with strawberry compote layered in. Super simple, but loaded with fruit flavor, and it was a big hit with him. It was the crowning glory on the Valentine dinner I whipped up for him, just to show him I still do!

Strawberry cake batter with strawberry cream cheese frosting

INGREDIENTS:

For Compote:

3/4 cup chopped fresh or frozen strawberries

2 Tbsp granulated sugar

1-2 drops red food coloring, optional

In a small saucepan, bring strawberries, and sugar to a simmer. Cook until reduced to approximately 1/2 cup, allowing mixture to steam to remove excess moisture. Remove from heat and stir in food coloring. Cool completely before mixing into cake batter, and frosting.

For Cake Batter:

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large egg whites

1 tsp vanilla extract

1/4 cup whole milk

1 -3/8 cups all-purpose flour

1 -1/4 tsp baking powder

1/8 tsp baking soda

1/2 tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C) and line a jumbo muffin tin with 6 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a larger bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the egg whites, one at a time, then stir in the vanilla extract, and 1/4 cup strawberry compote
5. Gradually mix in the dry ingredients, alternating with the milk.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Frosting:

4 oz cream cheese, room temperature

1 stick unsalted butter, room temperature

Approximately, 1/4 cup strawberry compote, cooled

1 tsp vanilla extract

2 cups powdered sugar

Cream the cream cheese, and butter. Beat together with the powdered sugar and vanilla extract until fluffy and smooth. Add 1 tablespoon strawberry compote, beating after each addition, until frosting reaches desired consistency. If necessary, add more powdered sugar, being careful not to overdo it so that it becomes too sweet.

I used a piping bag, with a star tip to apply the frosting. Alternatively, you can apply the frosting, thickly, with a metal spatula. Garnish with red sugar crystals, or fresh berries.

NOTE: This recipe can easily be doubled and used to make a layer cake. Use 8” rounds, greased and lined with parchment. Bake in preheated, 350°F (175°C) oven, for 25-30 minutes, or until toothpick inserted comes out clean. Cool completely before frosting.

Batter will have a thick consistency, and scoop easily into the baking tin.

Take a bite

Cake crumb is tender, moist, and the frosting is creamy, dreamy!