I only wish I had taken better pictures of these lovely pink frosted cupcakes but I simply didn't have the proper lighting or the proper time! All that said, I hope this pic I do have helps peak your interest. These gorgeous little treats are lemon yogurt cupcakes topped with swirls of fresh strawberry meringue frosting. The cupcake itself is moist, tender, not too lemony and pairs perfectly with the silky smooth berry filled buttercream.
Truth be told, these do take time to make, especially the frosting, but they are worth it. I have made swiss meringue buttercream before but never with pureed fruit so this was a learning experience. I was very worried that adding the fruit would somehow cause the frosting to separate but it didn't. It came together wonderfully and it was beyond smooth, fresh tasting, buttery and just down right perfect.
This recipe makes 24 cupcakes and you should have just enough frosting for each cupcake but don't be overly generous with your piping or you will run out.
Both the cupcake and the frosting recipes come from my new Martha Stewart's Cupcakes cookbook and both are nothing short of phenomenal. The cupcakes themselves would be superb served with nothing more than a dusting of powdered sugar on top but the frosting really raises them up to an entirely different level.
Use a standard swirl tip when piping the frosting. This frosting was made for piping! As you can see by the photo, the tips of my swirls are not tight. This is because I had the intention of adding some fresh strawberry slices to the tops; I never did get that far.
Eat these the same day or store in the refrigerator for up to 3 days. Let the frosted cupcakes come to room temperature before serving.
Let's get baking!
*source recipe: Lemon Yogurt Cupcakes and Strawberry Swiss Meringue Buttercream, Martha Stewart's Cupcakes
WHAT YOU NEED
1 1/2 cups unsalted butter at room temperature
2 3/4 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs at room temperature, separated
1 1/4 cups granulated sugar
zest of one lemon
4 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
3/4 cup full fat plain yogurt
1 1/2 cups fresh strawberries (8 ounces) rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter at room temperature cut into tablespoon sizes
PREHEAT oven to 350F
LINE 24 muffin cups with paper liners
IN LARGE BOWL, with electric mixer, whisk egg whites until soft peaks form
ADD 1/2 cup sugar and continue whisking until stiff peaks form
IN MEDIUM BOWL, with electric mixer on MED speed, cream butter until smooth
ADD remaining 3/4 cup sugar and lemon zest
BEAT until pale and fluffy
ADD yolks, one at a time, until combined
ADD lemon juice and vanilla extract mixing until blended
REDUCE speed to low and add in flour mixture in 3 batches, alternating with 2 additions of yogurt beating until combined after each addition
WHISK in 1/3 egg whites into batter then fold in remaining whites manually with rubber spatula
WITH ICE CREAM SCOOP, divide batter into muffin cups
BAKE 15-20 minutes or until toothpick inserted in center comes out clean
LET cool in tins before transferring cupcakes to serving platter
PUREE strawberries in food processor until smooth
IN A MEDIUM HEATPROOF BOWL, set over a pan of simmering water, whisk together egg whites and sugar
CONTINUE whisking constantly until sugar is completely melted and mixture is very warm to the touch
TRANSFER mixture to bowl of stand mixer fitted with whisk attachment
START on low speed and gradually increase to high speed continuing to mix for 10 minutes
REDUCE SPEED to low and add a few tablespoons of butter a time mixing thoroughly after each addition
WHEN all butter has been added, scraped down sides of bowl and switch to paddle attachment
BEAT on low speed 2 minutes
WITH SPATULA, fold in strawberry puree and stir until smooth
PIPE frosting onto cooled cupcakes
TOP with fresh berry slices