Every October, KitchenAid partners up with Susan G. Komen for the Cook for the Cure campaign, a program that helps raise funds and awareness for the battle against breast cancer. One of the main components of Cook for the Cure is the “10,000 Cupcakes” promotion, in which people around the world are encouraged to bake cupcakes and share a photo. For each photo shared, KitchenAid donates $1 to Susan G. Komen. It’s one of our favorite events of the year, because it gives us an excuse to bake some sweet treats and share them with our customers. On October 7th, stop by Abt’s Cook for the Cure event to grab your free cupcake and share a photo with the world. If you’d like to contribute from home, we whipped up this simple strawberry-buttercream frosting that makes a delicious topping for your cupcakes. You’ll need just a few ingredients and maybe 15-20 minutes, and we guarantee you’ll be delighted with the results.
1 cup unsalted butter at room temperature
1 cup of freeze-dried strawberries
4 cups of confectioners’ sugar (powdered sugar)
3 tablespoons heavy cream
1 teaspoon vanilla extract
- Using a blender or food processor, blend the freeze-dried strawberries into a fine powder, then set the powder aside.
- In the bowl of a stand mixer, using the whisk attachment, beat the butter on medium to high speed. Mix for about 2 mins or until the butter is creamy.
- Add in 1/3 of the confectioners’ sugar into the butter and mix until combined. Continue to add the sugar 1/3 at a time until completely mixed. Add in the strawberry powder with the last addition.
- Following the dry ingredients, add the heavy cream and vanilla extract. Beat on low speed for 30 seconds, then turn up to high speed and beat for 2 mins.
- Taste, if too sweet add a pinch of salt.
- Use your frosting on cupcakes, cake, or by itself! Enjoy!