So, as I mentioned in my Peanut Butter, Jelly Time post, I’ve got some recipes for all of you!
As far as the complexity of recipes go, this one’s fairly simple. But if you’re wondering about everything that could potentially go wrong with it, you don’t have to look any further than that post. If you get as frustrated as I did, you deserve a high five. If you don’t, you probably need to be awarded a gold medal. But anyway, these things happen…
I don’t have pictures at the moment (I’m not smart enough to foresee and predict the need for those kinds of convenient things), but the next time I’ll make them, I’ll try to remember to take pictures along the way and add them into this post later on.
2 3/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks of butter
5 egg whites (soon, I’ll find a recipe that uses just the yolks of the egg…I always feel so wasteful using just the whites!)
3 teaspoons vanilla
1 1/4 cup milk
Basically, the process for making these cupcakes is almost identical to the process for making the yellow cupcakes. But I’ll write it out again so that you don’t have to keep jumping back and forth between posts. I know how stupid and annoying that is.
1. Crank that oven up to 350! Most of the time 350 tends to be the temperature the oven sits at in my apartment…like all the time. While the oven’s preheating, you can toss the cupcake liners into the pan.
2. This step’s kind of optional because I’m kind of lazy and have an aversion to dirtying dishes unnecessarily. Especially since I have to handwash all my dishes. But if you want, it makes sense to mix all of the dry ingredients together. (Flour, baking powder, salt)
3. Beat the butter! Toss your stick and a half into the electric mixer (or be prepared to mash it up by hand) and let it mix together. It usually takes about 30 seconds or so on medium speed.
4. Gradually add in the sugar to the butter soup. It’s easiest to do this by 1/4 cups. Be prepared to have to scrape down the sides of the bowl unless you’ve got an awesome attachment for your mixer that scrapes the bowl for you. Seriously, those exist and they’re so awesome! When all of the sugar is added in, let it mix for another 2 minutes.
5. Crack the eggs. This is always a frustrating part because I sometimes have trouble trying to separate the yolks and the eggwhites. But guess what…they make special fancy kitchen tools for that. Wishlist items. Anyway, add the eggwhites in (one at a time) and let it mix up.
6. Beat in the vanilla!
7. Alternatively add the dry ingredient mixture (1/2 cup at a time) and the milk (1/2 cup at a time). If you didn’t make the dry mixture, just chuck the salt and baking powder in first and then alternate between flour and milk after that. That’s typically what I do.
8. Pour your batter into your cupcake liners. Usually about 2/3 full. The recipe should make 24 cupcakes.
9. Bake for 18-20 minutes. Do the toothpick checking to make sure that they’re cooked through otherwise you might end up with some raw cupcakes!
10. Let them cool!
Unfortunately, the recipe for the strawberry jam is Patrick’s grandmothers. I don’t have permission to share it with people and, while it’s a pretty straightforward recipe, I’d feel terrible handing her recipes out to people.
So instead, I’ve got another blog post for you guys to look at. This blogger has some awesome jam recipes and her pictures are so cute! If you’re like to make the jam by hand, definitely check her out and see what she’s got.
If you decide to use one of her recipes, make up your jam and then, once your cupcakes have cooled and the jam is cool, prepare to fill it!
The easiest way to do this is to core the cupcakes and then use a filler to fill them with jam. I don’t do anything special to the jam to make it a delicious filling – just straight jam!
Strawberry Buttercream Frosting:
3 cups powdered sugar
1 stick butter
3-4 tablespoons of milk
1 teaspoon strawberry extract (you can sub in any flavor you want if you’re not using a strawberry filling or don’t like strawberries)
Mix all of your ingredients together. Make sure that the icing isn’t runny or it won’t hold its shape well when you pipe it onto the cupcakes. If it looks too runny, add more powdered sugar until it stiffens up.