Baking

Roasted Balsamic Strawberry Cupcakes

posted: 06/18/14

by Ginger Soave & Brandy Smith

Cupcake

  • 1/2 cup vegetable shortening
  • 2 sticks margarine, melted
  • 3 cups sugar
  • 3 cups plain flour
  • 1 cup roasted strawberries (instructions/recipe below)
  • 1/4 teaspoon salt
  • 6 eggs
  • 3 teaspoons strawberry extract
  • 3-4 squirts pink gel food coloring

Icing

  • 1 stick unsalted butter, room temperature
  • 1 teaspoon strawberry extract
  • 2 pounds powdered sugar
  • 1/2 cup crushed/mashed strawberries

Roasted Strawberries

  • 1 pound fresh strawberries - slice only 3/4 lb, and keep remaining whole strawberries for garnish
  • 1 tablespoon GOOD QUALITY balsamic vinegar -20 years aged preferably
  • 2 tablespoons sugar

Roasted Strawberry Instructions: Cover baking sheet (with sides) with parchment paper. Mix strawberries, balsamic vinegar, and sugar together in a bowl until berries are coated.

Directions: Heat oven to 325 degrees. Add cupcake liners to pan.

Cream shortening and margarine together.

Add sugar and salt gradually.

Add eggs 1 at a time, beating after each addition.

Add roasted strawberries and pink gel food coloring alternately with flour to mixture.

Pour into cupcake liners and bake at 325 degrees for about 20 minutes or until toothpick inserted into cake comes out clean.

Icing Directions: Mix butter, extract and mashed strawberries, slowly adding in the powdered sugar until desired consistency is reached (it should be a little on the stiff side).

Spread berries evenly onto baking sheet.

Bake at 300 for 30-35 minutes--until berries are soft and mushy.

Remove from oven and immediately mash berries with a potato masher.

Any larger pieces of berries that do not get completely mashed will be broken up by your mixture when you make the cake batter.

Let mixture cool before adding to cake batter.

Add 1 cup roasted strawberries to cake batter. Puree the remaining strawberries for the sauce that will be drizzled over the cupcakes.

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