Location: Sprinkles – Disney Springs – Walt Disney World
Location: Sprinkles – Downtown Disney – Disneyland
Source: The Sprinkles Baking Book by Candace Nelson
Hi happy bakers!
I thought we could do another amazing frosting together and today we are doing one of my top three frostings; Strawberry. So good people!
I first tried this frosting on a strawberry cupcake from Sprinkles in Disney Springs. Like many people, I was so excited to use the Sprinkles ATM. So excited!
My husband and I walked over after dinner one night and I knew exactly what I wanted. Well all I really knew was a cupcake but goodness sakes I wanted a delicious cupcake that day. We rushed over, OK I rushed over and my husband tried to keep up, and I was expecting to go right up to the ATM and experience the Magic of Sprinkles Bakery.
Did I find a glowing machine as I expected to find? Nope, but I did find a super long line and people looking just as hungry as I was. Hmm… what was I to do? Who would have expected a line up in Walt Disney World? I know it surprised me too. Walt Disney World is known for the spacious room to walk around and the ability to just walk straight up to whatever you are wanting. Or maybe is that all in my dream world?
Let’s take a side tangent here. Have you guys ever been to a 24 hours Disney park? I love crowds and it even intimidated me. I honestly didn’t know that many people could fit in the park. My husband who loves Disney but hates crowds looked at me like I sent him back to boot camp or something. That man loves me and I think I’m still owing him for that. I don’t know why I felt like I had to mention that but I thought it was important.
Ok back to the frosting.
You honestly don’t need that many ingredients to make it. You will probably have to go to the store to pick up some strawberries because those strawberries that are hanging in the back of your refrigerator won’t do too.
Here’s what you will need:
1/4 cup whole hulled strawberries
1 cup unsalted butter (softened)
1/8 tsp fine sea salt
3 1/2 cups confectioners sugar
1/2 tsp pure vanilla extract.
There are a million and a half tips online how too hulled strawberries. Basically, it just means you want to get rid of the white part of the strawberry. It can give a bitter taste to the recipe. The most common way to do this is the shove a straw through the top to the bottom. I used this method but make sure it’s a strong straw. I used one from my tumbler. It makes it easier. Honestly, you can just cut it out too. Whatever works the best for you.
Let’s make this!
In a blender, puree the strawberries. You want to keep going until the strawberries are smooth. Separate three tablespoons for later.
In a stand mixer with a paddle attachment, cream together the butter and salt. You can also do this first. It’s really your choice. I like to do it right away. You want to do this on medium speed so the butter doesn’t go flying.
On a slower speed, add the sugar slowly. Make sure it’s mixed well after.
Add the vanilla and the strawberry puree and mix well.
I don’t remember why you had to reserve the 3 tablespoons now that I’m writing this. I’ll have to look up the original source to find out. For now, let’s just add it in.
Happy Baking Everyone!