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Strawberry Firebomb Cupcake Recipe

February 15, 2019

Strawberry Firebomb Cupcake Recipe

Strawberry Firebomb Cupcakes with Cinnamon Whiskey Buttercream

We're sharing this recipe from Heather's book, The Dollop Book of Frosting! These cupcakes are moist, light, and use some of our favorite ingredients!
 
Cinnamon Whisky Buttercream
Ingredients: 1 cup unsalted butter, softened, 1½ tablespoons cinnamon whiskey, 3¼ cups 10x powdered sugar, 1/8 teaspoon salt, ½ tablespoon ground cinnamon
Instructions: Mix butter at room temperature in stand mixer with paddle until soft, about 3 minutes. Add cinnamon whiskey and continue mixing for another minute. Slowly add powdered sugar and continue mixing about 3 minutes. Add salt and cinnamon, and continue mixing until light and fluffy, about 5 minutes. Scrape sides and bottom of the bowl to ensure all ingredients are fully incorporated and distributed evenly and mix until light and creamy, another 2 minutes.
 
Strawberry Firebomb Cupcakes
Ingredients: ½ cup milk, 6 large egg whites, 2¼ cups all-purpose flour, 1¾ cups granulated sugar, 1 teaspoon salt, 1 teaspoon cayenne pepper, 4 teaspoons baking powder, ¾ cup unsalted butter, softened, 1 cup strawberry purée, ½ cup cinnamon whiskey
Instructions: Preheat oven to 350°F. Line a cupcake or muffin tin with 12 cupcake liners. In the bowl of an electric stand mixer with a paddle attachment, pour in milk and egg whites and mix until blended. In a separate bowl, mix flour, sugar, salt, cayenne pepper, and baking powder. Add butter and continue beating until mixture resembles moist crumbs. Add half of the milk mixture to the crumbs and beat at medium speed for 60–90 seconds. To the remaining half of the milk mixture, add the strawberry purée and mix with a whisk. Add this to the batter and beat for 30 seconds. Stop mixer and scrape sides of bowl, then beat for an additional 20 seconds. Add cinnamon whiskey and blend. Spoon batter into cupcake tins until ¾ full. Bake for about 20–25 minutes or until a toothpick inserted in center comes out clean.
 
Strawberry Flambé Filling
Ingredients: 2 tablespoons unsalted butter, 2 tablespoons brown sugar, 1 cup strawberries, chopped, 2 ounces cinnamon whiskey
Instructions: Melt butter with brown sugar in saucepan over medium heat. Add strawberries and continue cooking, about 2 minutes. Add cinnamon whiskey and ignite with a lighter or match. Once the flame dies, remove from stove.


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