leene_chan | From tasteless to tasteful!

I finally got around to making the Strawberry Cupcakes with Strawberry Cream Cheese Frosting last night. I'm happy to say that in spite of my misgivings (strawberry gelatin in the batter? Uh....O_O) they turned out great. You can find the recipe for the cupcakes here:

http://www.vikingrange.com/consumer/lifestyle/print_friendly/recipe_print.jsp?id=prod660110

WARNING: This recipe actually makes 20 cupcakes, not 12!!!

I admit I'm lousy at frosting cupcakes. What matters is that they taste good, right? I didn't use the frosting recipe they provided this time, either. Instead, I adapted my old standby cream cheese frosting recipe, adding two tablespoons of Favorit Strawberry Preserves and a few drops of red food coloring. I like this recipe better because it isn't as sweet as typical cream cheese frosting. Here it goes!

Strawberry Cream Cheese Frosting (adapted from Cook's Country Recipe)

Ingredients:

1 stick unsalted butter, softened

1 8oz package cream cheese, cut into 8 pieces and softened

2 c confectioner's sugar

1/2 t vanilla extract

2 T good quality strawberry preserves, heated in microwave until liquid enough to be stirred (might not be necessary if you're using a smooth jam)

Red food coloring for tinting (optional)

Beat softened butter and 2 cups sugar in medium bowl with electric mixer (start on low, gradually increase speed to medium-high unless you want confectioner's sugar flying all over the kitchen) until mixture is light and fluffy (more like coarse sand), about 2 minutes. Be sure to scrape the sides of the bowl down half way to ensure the mixture is fully mixed!

Add cream cheese to butter mixture, one piece at a time, beating on medium-high, until mixture is smooth and fluffy. Scrape down the sides after each addition.(Don't worry, it might look like like a long shot at first, but by the last piece it WILL be frosting).

Add vanilla extract and strawberry jam, beat until fully combined.

If desired, add a few drops of red food coloring to frosting and beat thoroughly on medium speed until fully combined.

The frosting should be enough to ice 20 cupcakes. It can be stored in the refrigerator for up to 3 days.

I've been storing the frosting and the cupcakes separate and frosting them as I eat them. It's weird, but even though buttercream and cream cheese frosting MUST be refrigerated, the cake loses texture when it's chilled.