Strawberry Cupcake Bites

I’ve started making mini cupcakes recently (smaller = fewer calories), and I love them! These light little bites are perfect for large parties, kids and are great now that strawberries are in season.

Ingredients

For the cupcakes: (makes 34 regular or about 70 mini cupcakes)

  • 2 1/4 cups all-purpose flour
  • 1/2 cup cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large whole eggs plus 1 egg white
  • 1 cup milk
  • 2 cups finely chopped fresh strawberries (about 20)

For the frosting:

  • 1 pint heavy whipping cream
  • 3 tablespoons of ultrafine granulated sugar
  • 2 cups finely chopped fresh strawberries (about 20)

How to Make Them

The cupcakes:

  1. Preheat oven to 350°C (325°C for mini cupcakes). Line muffin tin with paper liners.
  2. Sift together both flours, baking powder and salt.
  3. Cream butter, sugar and vanilla on medium-high speed until pale and fluffy.
  4. Add whole eggs one at a time, beating until each one is incorporated.
  5. Add the egg white and beat until incorporated.
  6. Reduce mixing speed to low and add the flour mixture in two batches, alternating with the milk and beating until well combined.
  7. Fold in chopped strawberries by hand.
  8. Divide batter into cupcake tin filling three-quarters full (fill just below the top for mini cupcakes).
  9. Bake rotating half way until a toothpick inserted in the center comes out clean, about 25-30 minutes (about 9 minutes for mini cupcakes).
  10. Transfer to a wire rack and cool completely.

The frosting:

  1. While the cupcakes are cooling, add heavy whipping cream and sugar to a bowl and whip with a hand mixer until the whipped cream has stiff peaks (when you stop mixing and lift the beaters straight up there are two peaks left in the bowl).
  2. Stir in the chopped strawberries by hand.
  3. Allow the cupcakes to cool completely before frosting.
  4. Store in the refrigerator but allow them to come to room temperature for about 2 hours before serving.

Helpful Hints

  • I recommend making the mini cupcakes (hence the “bites” title) because they are a nice little treat without all the guilt.
  • 70 mini cupcakes sounds like a lot but these are so light and fluffy your guests will have two or three.

Cupcake recipe courtesy of Martha Stewart’s Cupcakes page 146.

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