Pink Strawberry Cupcakes

By srumbel

Here’s a sweet and pretty cupcake recipe for you: Pink Strawberry Cupcakes
from recipegirl.com

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups granulated white sugar
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup pureed frozen strawberries (about 1/4 of a 1 pound bag)
• 4 large Eggland's Best egg whites
• 1/3 cup milk
• several drops of red/pink food coloring or gel paste

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 350°F. Line 18 cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
In a large bowl use an electric mixer to blend the butter with the strawberry puree. Add the flour mixture and blend until light and fluffy (the batter will be very thick).
In another bowl, whisk together the egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
Fill the cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
Let the cupcakes cool completely before frosting.

Tips:

Use fresh strawberries if you wish, but put them in the freezer first to draw the moisture out of them, and then puree them as you would bagged frozen strawberries.
I use Wedding Cupcake Buttercream tinted with pink gel paste to ice these cupcakes.

Yield:
About 18 cupcakes