Naturally coloured and flavoured strawberry buttercream made with freeze-dried strawberries. Your summer isn’t complete without a taste of these cupcakes!
Recipe originally shared July 2015, updated June 2017.
Fruit based buttercream is a summer favourite of mine and the yummy addition of freeze-dried strawberries creates the beautiful pink colour in this buttercream recipe I’m sharing with you. I’m personally not really into unnaturally coloured foods so often when I want to make a buttercream that’s coloured, I’d rather look for alternative ways of naturally colouring mine.
This recipe is based on a classic buttercream recipe except freeze-dried strawberries are ground to fine powder in a food processor and then the strawberry powder is incorporated into the buttercream. Incorporating freeze-dried strawberries into buttercream adds amazing natural strawberry flavour and it also tints the buttercream a faint pink colour.
To allow this strawberry buttercream to be the star of show I sat it atop a basic vanilla cupcake. Strawberry and vanilla happen to be my two favourite flavours, so combing the two had to happen sometime! My vanilla cupcake recipe is easy to make as it doesn’t require any out of the ordinary ingredients such as buttermilk or yoghurt, which are ingredients you might not happen to have in your kitchen. This vanilla cupcake recipe however uses your everyday baking store cupboard essentials such as butter, sugar, eggs, vanilla and flour.
You might be wondering about why I choose to use freeze-dried opposed to fresh strawberries? Fresh fruit is great to use in some buttercream recipes, but strawberries in particular have a high water content so using fresh could produce a runny buttercream that’s impossible to pipe. The fruit and moisture levels are more concentrated in freeze-dried fruit compared to fresh, so when following this recipe you won’t have to be concerned that your buttercream will curdle or won’t be able to be piped.
What better way to celebrate summer and the strawberry season than with these cupcakes! They’ll be a hit at summer picnics, parties or barbecues or even served as part of an al fresco afternoon tea.
150g (2/3 cup) butter, softened
150g (3/4 cup) caster or granulated sugar
3 medium or large free range eggs, at room temperature
1 teaspoon vanilla extract
150g (1 and 1/4 cups) self-raising flour, sifted – you can sub with 150g plain flour plus 2 teaspoons baking powder
170g (3/4 cup) butter, at room temperature
12g (1 cup) freeze-dried strawberries
2 tablespoons double cream (heavy cream), chilled
230g (2 cups) icing sugar, sifted
- Preheat oven to 160 degrees C Fan / 180°C / 350°F / Gas Mark 4. Line a cupcake tin with 12 paper cupcake liners and set aside.
- To make the cupcakes: Cream the butter and sugar together until smooth and fluffy. Add the eggs one by one along with the vanilla and mix to combine. Using a spatula or large metal spoon, gently fold in the flour and mix until just combined and no lumps of flour remain. Be gentle and try to not over mix the batter.
- Now evenly distribute the cupcake batter among the cupcake liners. Bake for 20 minutes until the cupcakes are a light golden colour and firm to the touch. Leave to cool in the tin for a few minutes, then remove from the tin and transport the cupcakes to a wire rack to finish cooling completely.
- To make the buttercream: In a stand mixer fitted with a paddle attachment, cream the butter on a medium-high speed for 3 minutes. Stop the mixer and using a spatula scrape down the sides and bottom of the bowl, continue to mix the butter for a further 3 minutes until it’s creamy and pale. In a food processor pulverise the freeze-dried strawberries until finely ground (wait for a moment to allow the air in the powder to settle). Add the strawberry powder to the creamed butter and stir through until combined. Now add the cream along with the icing sugar and again mix until incorporated. Whip the buttercream on medium speed for an additional 2 minutes, then stop the mixer and scrap down the sides and bottom of the bowl and continue to mix for another 2 minutes.
- Fit a large disposable piping bag with a piping tip. Fill the piping bag with the buttercream and decorate the cupcakes as desired.
- Butter will need to be at room temperature for both the cupcake and buttercream recipes. Take butter out from the fridge and allow it to sit at room temperature for an hour. You’ll know your butter is ready to start baking with if when you press your finger gently into the butter it leaves an indentation. Either salted or unsalted butter can be used, typically I always use unsalted, but this time I used salted and it worked just as well.
- Please note humidity can affect the outcome of your buttercream. The best way of avoiding your buttercream curdling is making sure your butter isn’t too soft (follow my tip above when softening butter).
- Freeze-dried fruit can usually be located down the baking aisle of most supermarkets or sometimes, they can also be found in some specialist bakeware shops, but if you’ve had no luck looking in store you can order over the internet.
- If you don’t own a food processor you can crush the freeze-dried strawberries in a resealable bag using a rolling pin until they’ve reached a fine powdery consistency.
- Cupcakes will store in an airtight container at room temperature for up to 3 days. If it’s humid where you live I’d recommend storing these cupcakes in the fridge and when ready to serve take the number of desired cupcakes out and allow them to sit a room temperature for a few minutes.
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