strawberry cupcake recipe

3 1/4 cups cake flour
1 tbsp baking powder
1 tsp salt
1 cup salted butter, at room temperature
2 1/4 cups sugar
2 tsp pure vanilla extract
3 lg eggs, at room temperature
1 lg egg white, at room temperature
1 cup milk
2 cups fresh strawberries, pureed

makes 36 – 40 regular-sized cupcakes

Preheat oven to 350°F and line cupcake pan

Sift together flour, baking powder and salt.

In a large bowl, using an electric mixer on medium-high speed, beat the butter, sugar and vanilla until pale and fluffy. Add whole eggs and egg white one at a time, and beat until each is incorporated.

On low speed, mix in the flour mixture in two batches, alternating with the milk until everything is combined.  By hand, fold in strawberry puree.

Spoon in the cake mixture and bake for about 20 minutes (10 minute on each side) or until an inserted toothpick comes out clean.  Let the cupcakes cool in the tin before transferring them out.

Strawberry Meringue Buttercream Icing
makes 5 cups

1 1/2 cups fresh strawberries, pureed
4 lg egg whites
1 1/4 cups sugar
1 1/2 cups salted butter, at room temperature

In a large heat proof mixing bowl set over a pot of simmering water, combine the egg whites and sugar.  Whisk constantly until the mixture is warm and smooth to the touch and the sugar had dissolved.

Attach the bowl to the mixer.  With the whisk attachment, starting on low speed and gradually increasing to medium-high, mix until stiff peaks form.  Continue mixing until completely cool, about 10 minutes.

On medium-low speed, add the butter a few tablespoons at a time until fully incorporated.  Switch to the paddle attachment and beat on low until all air bubbles are removed.  Add strawberries and mix until combined.