Thursday, May 8, 2008

Strawberry Balsamic Cupcakes

This wasn't the cupcake I had envisioned making this week. Oh, I wanted to do a strawberry cupcake with strawberry frosting but the plan was to fill it with balsamic caramel. Let's just say I may be good a making many things but caramel is not one of them. Matt just shook his head & said candy making is hard. I didn't let that stop me since really, I just wanted to make a cupcake that tasted like strawberries with balsamic, I didn't need the caramel.
Strawberry Balsamic Cupcake
The strawberry flavor is just wonderful in this cupcake & frosting plus I loved the texture of the cake. The balsamic vinegar plus the cream cheese in the frosting add a really nice tang.

Strawberry Cupcakes

1 c strawberries, fresh or frozen (I used frozen & they worked beautifully)
1/4 c sugar
1 T balsamic vinegar

2 T unsalted butter, a room temp
1/4 c sugar
2 T well beaten egg
1/4 c + 1 1/2 T all purpose flour
1/8 t baking powder
1/8 t baking soda
pinch of salt
1 T milk

If using fresh strawberries cut them in half & remove the stems. If using frozen thaw them. Mix the strawberries with 1/4 sugar & let stand for about 15 minutes. Place in a small saucepan & add balsamic. Let simmer over medium for about 15 minutes. The strawberries should cook down & create a sauce. Crush the berries our use a hand blender if you want a smoother puree. Let cool. You should have about 3 T of strawberry sauce.
Beat the butter on high for about 30 seconds. Add the sugar & beat on medium high until light & fluffy about 3 minutes. Add the egg & beat for another 30 seconds. Add baking powder, baking soda and salt plus 1/3 of the flour. Beat until combined. In a small bowl mix 2 T of the strawberry sauce with the milk. Add 1/2 of the strawberry/milk mixture to the batter and beat until combined. Add another 1/3 of the flour and combine. Add the rest of the strawberry/milk mixture and combine. Finally add the last of the flour & beat until just combined. Divide the batter evenly between four prepared muffin tins. Bake at 350 for 20 minutes or until a toothpick inserted into the center comes out clean.

Strawberry Balsamic Cream Cheese Frosting

strawberry sauce (leftover from above)
1 t balsamic vinegar
2 oz cream cheese, softened
1 T butter, softened
1 c powdered sugar (or more as needed)

Mix balsamic vinegar into leftover strawberry sauce & set aside.
Beat cream cheese & butter together at medium speed until creamy. Shift in 1/2 c of the sugar & beat until combined. Add 1 T of the strawberry sauce & balsamic mixture (you can add more is you like but you'll need to add more sugar to get a good consistency) and beat until combined. Shift in the remaining sugar & combine. Add more sugar if necessary for sweetness & consistency. Frost cooled cupcakes.

Makes 4 cupcakes
I decided to post this recipe in this small batch size because that's how I bake for the two of us. I figure other people out there might be interested in baking recipes that have been sized down.

(I based this recipe on one SpeedM posted on Flickr)


RecipeGirl said...

Sounds really delicious and different!

Brilynn said...

Those sound awesome!

My Sweet & Saucy said...

What an interesting combo...wish I could try it!

grace said...

how does one improve cream cheese icing? add strawberries. the balsamic vinegar is a very interesting addition, and i'm curious to try it!

Amy Davis-O'Malley said...

mmm... these sound amazing... what do think about using fig balsamic? i got a bottle as a gift and haven't used it yet... thanks for doing the "small batch" - we're a house of 2 also and I don't do a lot of baking because we'd eat it all!

Anonymous said...

i *love* strawberries and balsamic, i just made a strawberry shortcake with that combo. i never thought of making it into a frosting, though - these look goood.

Katie B. said...

Strawberry and balsamic are so perfect together - these cupcakes sound amazing!

Anonymous said...

These look tasty! Thanks for the small batch recipe. Four cupcakes would be perfect for just me and my hubby. I make a batch and usually end up eating most of them. :P

Anonymous said...

These are darn good cupcakes. I had to make them within 24 hours of finding the recipe. The strawberry balsamic syrup is TO DIE FOR. It is possibly the only strawberry syrup I shall ever make again. And thank you so much for demonstrating the small batch - as a single gal, it's good if I don't eat 12 cupcakes in a row. (But I can. Don't dare me.)

kat said...

Thanks everyone!

Amy O - Taste the fig balsamic on its own, if you think the flavor would blend with strawberries go for it. I don't see why it shouldn't.
& those of you who liked the small batch recipe, I think that's how I'll continue to post my cupcake recipes for small batches instead of sizing them up.

Anonymous said...

The cupcakes were a hit, but the strawberry balsamic syrup was fantastic! I made way more than I needed for the cupcakes, intending to eat it on ice cream, but it's also been eaten on toast and straight out of the tupperware.

Coco Bean said...

Hello, I just used the strawberry balsamic syrup for my latest cupcakes. Thanks so much!

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T = Tablespoon
t = teaspoon
c = cup
lb = pound
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