Yields around 3 dozen
2 ½ cups all-purpose flour
½ cup cake flour (make sure not to use self-rising)
1 Tablespoon baking powder
1 teaspoon salt
2 sticks unsalted butter, room temperature
2 ½ cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 ½ teaspoons pure vanilla extract
2 cups chopped strawberries (finely chopped is best)
Preheat the oven to 350 degrees. Whisk all the dry ingredients together in a bowl and set aside. In a mixer, cream the butter and sugar together until blended well.
Add 1 egg/egg white at a time, blending after each for about 20 seconds. Mix the milk and vanilla together in a bowl. Add 1/3 dry ingredients to butter/sugar mixture and mix until blended. Add 1/3 wet ingredients to butter/sugar mixture and mix until blended. Repeat alternating dry/wet ingredients until all mixed well.
Stir chopped strawberries into batter. Divide into cupcake liners and bake for 20 minutes, rotating cupcake pan after 10 minutes. Let cool before frosting and ENJOY!
STRAWBERRY MERINGUE BUTTERCREAM FROSTING
4 large egg whites, room temperature
1 ½ cups sugar
3 sticks unsalted butter, softened to room temperature and cut into small pieces
2 cups fresh strawberries, pureed
Mix egg whites and sugar in a heatproof mixer bowl over a set of simmering water (double boiler). Whisk until the sugar dissolves.
Attach the bowl to your mixer and whisk on medium for 4-5 minutes, then increase speed to high until stiff peaks form.
Reduce mixer speed to medium and add the butter in, one piece at a time, blending after each piece.
Then, with mixer on low, add the strawberry puree and mix for about 4 minutes until well blended.
Refrigerate leftovers for 2-3 days.
Recipe adapted from Martha Stewarts Cupcakes Cookbook.