To Dye (free) For Strawberry Cupcakes

I really wanted to make pink cake for our Valentine's Day party in kindergarten, but we have one little boy who is allergic to red food coloring. So I made a naturally pink strawberry cake with a naturally yellow buttercream.

Strawberry cake:

1 box Duncan Hines white cake mix (The best tasting boxed cake)

2 Tablespoons oil

3 egg whites

1 1/3 cups strawberry puree 

1. Make the strawberry puree I used about 10 large strawberries and a few teaspoons of orange juice blended in a food processor and pushed through a fine mesh metal strainer.  

2. Make the cake according to the directions on the box substituting the strawberry puree for the water.

3.  Scoop equal portions (I think the #20 scoop is perfect for cupcakes)  into cupcake wrappers and bake for 20 minutes at 350*.

French Buttercream

1 lb. Granulated Sugar (about 2 cups)

4 oz. Water (1/4 cup)

2 oz. Corn syrup (1/8 cup)

6 oz Egg Yolks (about 12)

1 lb. 4 oz. Butter (5 sticks)

2 teaspoons vanilla

1/4 teaspoon salt

1. Measure all the ingredients into individual bowls except the sugar, water, and corn syrup go in a large pot.. 

2. Thoroughly combine the sugar mixture and heat it to 240* F (DO NOT STIR)

3. When the sugar reaches about 230* F begin mixing egg yolks and salt in a stand mixer on medium high. 

4. When the sugar reaches 240*F SLOWLY pour down side of mixer bowl with mixer on medium low speed. When all the sugar has been mixed in turn mixer back to medium high and beat until bowl is completely cool.

5. Cube butter and add one cube at a time until in is completely incorporated. Mix in vanilla. 

6. Put buttercream in a pastry bag to pipe on to cupcakes, the easiest way to add anything to a pastry bag is to put it in a tall container. 

Alton Brown's: The Chewy (+ my additions and pictures)

2 sticks unsalted butter

2  1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1/4 cup white sugar

1  1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

2 teaspoons vanilla extract

2 cups (12 oz) semisweet chocolate chips

1 tablespoon butter powder (ex. Butter buds)

Directions

1. Melt the butter and let it cool, measure and combine all the dry ingredients. Whisk together so there are no lumps.

2. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. (This should take at least 5 minutes or more depending on the mixer)

3. Scrape the bowl add the yolks, mix well, add the white scrape the bowl again.

Add the milk and vanilla extract and mix until well combined. Scrape the bowl again.

4. Slowly incorporate the flour mixture until thoroughly combined. Scrape the bowl again, making sure to get everything on the bottom.

5. Mix on medium speed then stir in the chocolate chips.

6. Scoop out the dough with a #20 disher (A little more than 3 Tablespoons) onto a plastic covered cookie sheet making sure they are the same size. Cover with another layer of plastic and refrigerate overnight.

7. Preheat your oven to 375* place 6 cookies on a parchment lined sheet pan and bake for 12 minutes.

8. Finished!

Here is a tip I learned in school, cookies should look underbaked when they are pulled from the oven the true indication of doneness is called "bottom bake" It should be a dark golden brown for most baked items.

Click here for Alton's Original "The Chewy" recipe