I like this strawberry cupcake recipe because it's made of fresh strawberries.
Ingredients:
1 1/2 cups flour
3/4 cup fresh strawberries, sliced in half
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter
1/4 cup milk
1 cup sugar
2 egg whites
1 egg
1 teaspoon vanilla extract (optional)
For the Strawberry Frosting
3 tablespoons fresh strawberries, pureed
3 1/2 cups powdered sugar
1 cup unsalted butter softened
1/2 teaspoon vanilla extract
1 pinch of salt
Instructions
Preheat your oven to 350 F.
Using cupcake liners, place 12 liners in a muffin pan and set aside.
In a medium bowl, combine the flour, salt and baking powder and set aside.
In
a food processor add strawberries and process until pureed. Pour the
pureed strawberries into a 1/3c measuring cup and set aside.
Add the rest of the strawberry puree into a small bowl and set aside. (t will be used for the frosting)
In
the bowl of a stand mixer, cream the butter on medium high speed until
lightly fluffy. Gradually add the sugar and continue to mix until well
blended.
Reduce the speed to low speed and slowly add one egg and egg whites and mix until lightly blended. Add the vanilla extract.
Mix
together the milk with the 1/3c strawberry puree. Alternate the flour
and the milk mixture into the bowl of the mixer slowly ending with
flour.
Scrap down the sides of the bowl and continue to blend well.
Using
a ice cream scoop or tablespoon, add batter to prepared muffin cups.
Place in the oven and bake for 20 to 25 minutes, or until lightly
browned.
Cool cupcakes completely on a wire rack before adding the frosting.
Prepare
the Strawberry Frosting. Using a electric mixer with bowl, add 1 cup
soften butter and salt and blend on medium high until fluffy.
Reduce
the speed to low speed and add powdered sugar and blend well. Add
vanilla extract and the 3 tablespoons pureed strawberry. Blend well.
Using a knife frost the cupcakes and top with decorative candies.
