Believe it or not, summer is almost here. And with summer comes delicious fresh berries!
On Saturday, Clint and I made a trip to West Side Market. We came home with so many fruits and vegetables that I decided to find a dessert recipe that would use some of them. I really wish West Side Market was closer to us because you can score some unbelievable deals on fresh produce, but it’s in downtown Cleveland so we don’t go that often. I snapped the picture below right before we left. There are so many different vendors and it’s fun to negotiate with them to get the price down. I leave that part to Clint, though.
Since we had so much fruit, I decided to head to Pinterest and look for some recipes. I found so many different ones I want to try, but I decided to go with this white cake recipe and this strawberry buttercream recipe. I really don’t know how anyone got anything done before Pinterest! You can find everything on there!
Now, if you have read any of my past dessert posts, like this one or this one, you know that I tend to procrastinate and make things last-minute. Not these, though! I made these cupcakes on Sunday. Baking a dessert each week is not really helping with my April goals, so I decided to pass off the extras to my neighbor. That backfired on me, though, because I ended up coming home with homemade chocolate Easter Candy and half a cheesecake. I probably would have been better off keeping the cupcakes here. Now that I think about it, since these cupcakes were made with fruit, that makes them healthy, right?
Summer Berry Cupcakes
White Cake Cupcakes
2 1/4 cups cake flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened but still cool
1 pound (4 cups) powdered sugar
1 cup butter (I used unsalted), softened
1/4 cup pureed strawberries
- Heat oven to 350 degrees. Line cupcake tins with liners.
- Pour milk, egg whites, and extracts into a medium bowl and mix until blended.
- Mix cake flour, sugar, baking powder, and salt in the bowl of an electric mixer at low speed. Add butter, cut into cubes, and continue beating on low for 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup milk mixture and beat for an additional minute.
- Fill cupcake tins 2/3 full.
- Bake until a toothpick inserted into the center comes out clean, about 15 or 16 minutes.
- Allow cupcakes to cook completely before frosting.
- Mix powdered sugar and butter, in an electric mixer, on low.
- Add pureed strawberries and mix until the right consistency.
- If frosting isn’t as firm as you would like, stick it in the fridge for a bit before piping.
You can add a little extra sweetness to your cupcakes by topping them with another piece of fruit. I chose blackberries but topping with a strawberry, blueberry or raspberry would be awesome, too!
If you have a favorite recipe, that uses fruit, I’d love for you to link it below!