Bobbie’s Strawberry Cupcake and Meringue Frosting

posted: 06/23/14
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Bobbie Lloyd

Editors Note: This is an advanced recipe, for an easier strawberry cupcake recipe check out the Roasted Balsamic Strawberry Cupcakes, also seen on Next Great Baker.

By: Bobbie Lloyd

Strawberry Meringue Buttercream

Ingredients (Will ice 36 cupcakes)

  • 2 cups sugar, granulated #1
  • 1 cup sugar, granulated #2
  • 1 cup water
  • 1/2 teaspoon cream of tartar
  • 12 egg whites
  • 1/2 salt
  • 4 cups butter, at room temperature, but firm
  • 2 cups strawberry puree, fresh or thawed from frozen

In a medium saucepan, combine the water, cream of tarter, and 2 cups sugar. Stir to moisten all of the sugar. Heat to boiling on medium-high heat, without stirring.

Meanwhile put egg whites in the 8-quart mixer bowl fitted with whisk attachment. When sugar mixture comes to a boil, turn mixer on to medium speed. Insert a candy thermometer into the boiling sugar. Do not stir the mixture at all.

When egg whites come to soft peak, pour in the 1 cup of sugar and continue to beat on speed 2.

When sugar syrup heats to 235?F, turn mixer up to speed 3.

Watch syrup carefully. When it comes to 248?F, remove from heat and pour it in a fairly thin stream into the egg whites as they are beating on speed 3. Be sure to pour syrup onto the side of the bowl and let it drizzle down into the beating whites. If it is poured onto the whip, it will end up whipped onto the sides of the bowl and never reach the egg whites.

Turn mixer down to speed 2 and continue to whip the meringue mixture until it cools to room temperature. As it whips, the salt can be added.

Meanwhile, cut butter into 1"-2" pieces.

When egg white mixture has cooled to room temperature, start adding butter on speed 3 to it as it whips.

After all butter has been added, add the strawberry puree.

Turn mixer up to speed 3 again and whip for another minute.

Use immediately or store at room temperature for 24 hours. If refrigerated, you must bring it to room temperature first and rewhip until desired consistency.

Strawberry Cupcakes

Ingredients (Yield 30 cupcakes)

  • 3 1/2 cups Pure As Snow cake flour
  • 1/4 cup all-purpose flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons 1/2 teaspoon baking powder
  • 1 cup butter, at room temperature, but firm
  • 1/2 teaspoon lemon zest
  • 1 1/2 cups fresh strawberry puree
  • 5 eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup canola or vegetable oil
  • 2 1/2 cups fresh strawberries, cut in half


Preheat oven to 350?F.

To make the puree, take about 3 cups of fresh strawberries, hull and slice. Place them in a large bowl and with a potato masher, smash them until completely pureed. You don't want any large pieces left and you want a thick and juicy puree.

Line cupcake tins with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, all purpose flour, sugar, and salt, and baking powder. Mix on speed 1 for 1 minute. Turn mixer off.

Meanwhile, cut butter into 1-inch pieces. Add butter to mixer bowl all at once. Put guard on the mixer, and mix on speed 1 until mixture resembles wet sand, 3-4 minutes. Meanwhile, combine strawberry puree, vanilla extract, lemon zest, eggs, sour cream, and oil in a bowl or large liquid measuring cup. Whisk lightly to combine.

With mixer on speed 1, slowly pour in egg mixture. Mix for 1 minute.

Remove bowl and paddle from mixer. Scrape paddle, sides, and bottom of bowl with a spatula. Put back on mixer and beat on speed 2 for about 15 seconds, until fairly smooth.

Remove from mixer and scoop batter into pans using a #20 ice cream scoop, slightly under scooped. Place 2 strawberry halves in the middle of the batter. Note: if you don't have a scoop, fill each tin about 2/3rds full.

Bake until the top springs back when touched and a cake tester comes out clean, about 22 minutes. Do not overbake! Cupcakes should have a light golden color around the edges.

Cool in the pan completely.

Ice with Strawberry meringue buttercream.

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