Strawberry Cupcakes

By carvalhohm

Ingredients

• 1 2/3 1 2/3 213g cup all-purpose flour 213g
• 1 1 228g cup granulated sugar 228g
• 1 1 3g tsp baking powder 3g heaping
• 1/4 1/4 1g tsp baking soda 1g heaping
• 3/4 3/4 176g cup butter 176g unsalted, room temperature or melted
• 1/4 1/4 60ml cup whole milk 60ml warm
• 1/4 1/4 46g, cup strawberry preserves 46g, strained, warm
• 1/2 1/2 120ml cup sour cream 120ml
• 3 3 10g tsp vanilla extract 10g
• 3 3 3 egg whites large
• 70g, strawberries 70g, chopped
• 1 1 1 tbsp lemon zest
• Soft pink food coloring
• 1 1 462g lb confectioners sugar 462g
• 2 2 228g, sticks unsalted butter 228g, room temperature
• 1 1 1 tbsp strawberry preserve, strained
• 1/4 1/4 1/4 tsp kosher salt

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Cupcakes:

Preheat oven to 350F. Add cupcake sheets to a pan.

Warm and strain the strawberry preserves. Some will be used for the buttercream. Zest a lemon.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients (including lemon zest).

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!

Fold in fresh strawberry chunks.

Add batter to cupcake papers

Bake for about 30 minutes or until the centers are set and springy to the touch or a toothpick comes out clean.

American Buttercream:
In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Add in 1 tbsp of strained strawberry preserves and salt. Mix until combined.

Use food coloring to dye the buttercream a blush pink.

Transfer the buttercream to piping bag fitted with a large star tip or an 858 tip.For the Assembly:

Pipe the a large dollop onto each cupcake top.

Use the smaller strawberries as the garnish. Cut into three thin slices. Gently fan and place the slices on each top.

Add a few mint leaves. I used the smallest tips of the mint sprig.