This weekend one my very best friends came to visit. She is one of those rare people that I instantly clicked with from the very first conversation. We have so much in common; a desire for things sweet and savory, the ability to shop till we drop, and a TV lineup longer than we'd like to admit. I've only known her for a year and she already feels like family.
It was her birthday earlier in the week and since I couldn't be there to celebrate with her I thought I'd make her some belated cupcakes. It's been a while since I've baked after all, and a birthday is a perfect excuse to tie an apron around my waist.
The hubby got me a cupcake calendar for Christmas this year. It's adorable and every month has a new cupcake recipe glossing the pages. Instead of using the one for February, I skipped all the way to June, knowing they would be the perfect cupcakes for my friend.
I can't tell you how amazing this frosting was. It definitely stole the show and we devoured these cupcakes in a matter of 24 hours. Luckily, I saved the little that was left in the mixing bowl for those middle of the night cookie-slathered-with-frosting cravings.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups sugar
3/4 teaspoon vanilla extract
1 cup milk
For the frosting
3 tablespoons strawberries, fresh or frozen, pureed
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
A dash of salt
Preheat oven to 350. Cream together the sugar and butter. Beat in eggs one at a time and then stir in vanilla. Combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the flour mixture to the creamed sugar and butter. Mix well. Stir in milk until batter is smooth. Fill muffin cups 3/4 full. Bake for 20 minutes. Cool cupcakes in pan. Transfer cupcakes to wire rack and let cool completely. Cupcakes must be completely cool before topping with icing.
For the frosting
Blend 1 cup butter and salt on medium high until fluffy. Reduce speed to low and add powdered sugar and blend well. Add vanilla extract and 3 tablespoons of strawberry puree. Blend well. Frost the cupcakes and top with sprinkles if desired.