- 24
Ingredients
- 1-1/2 C fresh strawberries, pureed
- 1-1/2 C all-purpose flour
- 1 t baking powder
- 1/4 t coarse salt
- 1/4 C whole milk, room temperature
- 1 t vanilla
- 1/2 C unsalted butter, room temperature
- 1 C sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- zest from one lemon
Preparation
Step 1
Preheat oven to 350º. Line 12 standard muffin tins with liners and set aside.
Puree strawberries in food processor and then add milk and vanilla and set aside.
In small bowl, whisk together flour, baking powder, and salt, set aside.
In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and lemon zest on medium-high speed, until light and fluffy. Add egg and whites and continue mixing on medium-high until just blended.
Mixing until just incorporated after each addition, add half of flour mixture, then strawberry mixture, then remaining flour mixture.
Divide batter evenly among prepared cups. Bake for 18 minutes, or until a tester inserted in the center comes out clean.
*+Swiss Meringue Buttercream Frosting+*
2 large egg whites
1/2 C sugar
1 C unsalted butter, room temperature, cubed
2 t flavored extract (I used 1 t fresh lemon juice and 1 t vanilla)
1/2 C strawberry puree, optional
In double boiler, lightly whisk egg whites and sugar until temperature reaches 140º, then remove from heat. Pour egg mixture into bowl of stand mixer, and using whisk attachment, whip on medium-high until doubled in volume, about 2 minutes.
Remove whisk attachment and put cubed butter into mixing bowl. Push butter to bottom of bowl, and then begin mixing with paddle attachment. Starting on lowest speed, increase speed in 10 second intervals until medium-high. Continue mixing until light and fluffy, for a total time of 2 minutes. Pause mixing, scrape down sides of bowl, and add extracts (and strawberry puree if using), and mix on medium-high for one minute.
Makes enough for 24 cupcakes or a 2-layer 8-inch cake.