It's pretty safe to say red velvet's popularity won't be dwindling anytime soon. The Southern cake is a delish go-to fave in all forms -- but especially as a cupcake. But sometimes, even a red velvet loyalist needs to mix things up and try something different. Like adding strawberries to the mix! Sounds amaaaazing and perfect for the spring/summer, right?
This recipe from Pink-Parsley.com takes a chocolate-y red velvet cupcake base and tops it with strawberry cream cheese frosting. Wow, I don't know about you, but sign me up!
Red Velvet-Strawberry Cupcakes from Pink-Parsley.com
makes about 24 cupcakes
Preheat the oven to 350 degrees and line two cupcake pans with paper liners.
In a large mixing bowl, whisk together the cake flour, sugar, baking soda, cocoa powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs vegetable oil, buttermilk, food coloring, vanilla, and vinegar until well combined, about 1-2 minutes. With the mixer on low speed, slowly add the dry ingredients, and mix until just combined and smooth.
Divide the batter evenly among the liners. Bake 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Strawberry-Cream Cheese Frosting
adapted from Confections of a Foodie Bride
Puree the strawberries and sugar in a food processor, then strain the puree through a mesh strainer to remove the seeds.
Cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment, until creamy and smooth, 2-3 minutes.
Add the vanilla extract. Gradually add the confectioners sugar over low speed, and when well combined, increase to medium.
Add the strawberry puree 1-2 tablespoons at a time, until you've reached desired flavor, consistency, and color. Beat until smooth.
Chill the frosting for about 30 minutes before piping or spreading onto cupcakes.
Image via Shimelle Laine/Flickr