einkorn strawberry cupcakes

einkorn strawberry cupcakes

einkorn strawberry cupcakes

Giulia holding einkorn strawberry cupcakes
A celebratory summer treat, these einkorn strawberry cupcakes get their berry flavor from ...fresh strawberry puree in the cupcakes and freeze-dried berries in the frosting. Leftover puree? Stir into your morning yogurt or spoon on top of your next bowl of ice cream. Make sure to allow cupcakes to cool completely before frosting.

Einkorn Strawberry Cupcakes

Ingredients

Makes: 12 cupcakes

For the Cupcakes:

  • 8 ounces (200 g) fresh strawberries (about 10 medium, hulled)
  • 1 ⅔ cup (200 g) jovial All-Purpose Einkorn Flour 
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 6 tablespoons (90 g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • ¾ cup (174 g) granulated sugar

For the Frosting:

  • 1 cup (15 g) freeze-dried strawberries, plus more for garnishing (optional)
  • 4 ounces (115 g) cream cheese, room temperature
  • 4 tablespoons (56 g) unsalted butter, room temperature
  • 1 ¾ cups (210 g) powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

For the Cupcakes:

  1. Preheat the oven to 350 °F. Line a standard muffin tin with 12 paper or silicone liners.
  2. In a food processor or blender, puree the strawberries until smooth. You’ll need ½ cup (110 g) of puree. Set aside.
  3. In a large mixing bowl, use a sifter to sift together the flour, baking powder, baking soda, and salt.
  4. In a separate small mixing bowl, stir together the butter, strawberry puree, and vanilla.
  5. In the bowl of a stand mixer fitted with a paddle attachment – or using hand beaters and a large mixing bowl – beat the eggs on medium speed for 30 seconds. Add the granulated sugar, increasing the speed to high, and beat for 1 minute or until the egg mixture begins to thicken. 
  6. Remove the bowl from the mixer and, using a spatula, fold in half of the flour mixture until completely incorporated. Fold in half of the strawberry mixture. Repeat with the remaining flour and strawberry mixture until both are fully combined.
  7. Fill the muffin cups ¾ way full of batter.
  8. Bake for 18-20 minutes, or until the cupcakes are golden on top and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the cupcakes from the pan and cool on a rack until completely cooled, about 1 hour.

For the Frosting:

  1. In a food processor, grind the freeze-dried strawberries into a fine, sandy powder. Measure ¼ cup strawberry powder and set aside.
  2. Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until smooth, about 1-2 minutes.
  3. Slowly add the powdered sugar and strawberry powder and beat to combine.
  4. Spread an even layer of frosting on each cooled cupcake. If desired, sprinkle a bit of the crumbled freeze-dried strawberries for a garnish. The cupcakes can be stored in an airtight container at room temperature for up to 1 day and up to 3 days in the refrigerator (they’re best eaten at room temperature, so take them out of the refrigerator a few hours before enjoying).
  5. The frosting can be stored, covered, and refrigerated, for up to 1 day. Let soften at room temperature before using to frost the cooled cupcakes.