Houston Restaurants & Food has the news on the new Sprinkles Cupcakes set to open this Monday, and a cupcake recipe that we're sharing here too. And you can catch Nelson as a judge on the Food Network's new show Cupcake Wars. There's also their new site for fans, ilovesprinkles.com, where you can submit photos of yourself enjoying Sprinkles Cupcakes. See Sprinkles.com for details on all their locations and follow @sprinkles on Twitter for daily free cupcake offers.
Sprinkles chocolate marshmallow cupcake from my last visit to their Beverly Hills store, and the inside:
Sprinkles Cupcakes, will open in Houston in the Highland Village shopping district on June 21. Candace Nelson, founder of Sprinkles Cupcakes, shares her recipe for strawberry cupcakes with food radio talk show host Cleverley Stone.
The first Sprinkles Cupcakes shop opened in Beverly Hills, Calif. in 2005 and quickly became a favorite dessert stop among Hollywood celebrities. On June 21, Houston Rockets forward Shane Battier will be serving cupcakes from 11 a.m. until 1 p.m. Battier and his wife Heidi will be earning a $25,000 donation from Sprinkles Cupcakes for their Take Charge Foundation.
The Sprinkles Cupcakes shop in Houston is located on 4014 Westheimer Road near Drexel, Houston, Texas. Call Sprinkles Cupcakes at 713-871-9929.
Recipe
Source: Candace Nelson, Sprinkles Cupcakes
Sprinkles Strawberry Cupcakes and Frosting (1 dozen)
Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Directions
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have
about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree
for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl,
mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on
medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well
combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until
just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the
milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides
of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until
tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let
cupcakes cool completely in tin before icing.
Sprinkles Strawberry Frosting (enough for 1 dozen cupcakes)
Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions
1. Place strawberries in the bowl of a small food processor; process until pureed.
In the bowl of an electric mixer fitted with the paddle attachment, beat together
butter and salt on medium speed until light and fluffy.
2. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
3. Add vanilla and 3 tablespoons strawberry puree and mix until just blended. Do not
mix too much or frosting will incorporate too much air. Frosting consistency should be dense
and creamy, like ice cream.
Sprinkles chocolate marshmallow cupcake from my last visit to their Beverly Hills store, and the inside:
Sprinkles Cupcakes, will open in Houston in the Highland Village shopping district on June 21. Candace Nelson, founder of Sprinkles Cupcakes, shares her recipe for strawberry cupcakes with food radio talk show host Cleverley Stone.
The first Sprinkles Cupcakes shop opened in Beverly Hills, Calif. in 2005 and quickly became a favorite dessert stop among Hollywood celebrities. On June 21, Houston Rockets forward Shane Battier will be serving cupcakes from 11 a.m. until 1 p.m. Battier and his wife Heidi will be earning a $25,000 donation from Sprinkles Cupcakes for their Take Charge Foundation.
The Sprinkles Cupcakes shop in Houston is located on 4014 Westheimer Road near Drexel, Houston, Texas. Call Sprinkles Cupcakes at 713-871-9929.
Recipe
Source: Candace Nelson, Sprinkles Cupcakes
Sprinkles Strawberry Cupcakes and Frosting (1 dozen)
Ingredients
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Directions
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have
about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree
for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl,
mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on
medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well
combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until
just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the
milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides
of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until
tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let
cupcakes cool completely in tin before icing.
Sprinkles Strawberry Frosting (enough for 1 dozen cupcakes)
Ingredients
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Directions
1. Place strawberries in the bowl of a small food processor; process until pureed.
In the bowl of an electric mixer fitted with the paddle attachment, beat together
butter and salt on medium speed until light and fluffy.
2. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
3. Add vanilla and 3 tablespoons strawberry puree and mix until just blended. Do not
mix too much or frosting will incorporate too much air. Frosting consistency should be dense
and creamy, like ice cream.
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