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Ingredients
- Cupcakes:
- 2 3/4 cup(s) all-purpose flour
- 1/2 cup(s) cake flour (not self-rising)
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) salt
- 8 ounce(s) (2 sticks) unsalted butter, softened
- 2 1/4 cup(s) sugar
- 3 large eggs
- 1 large egg white
- 1 cup(s) whole milk
- 1 1/2 teaspoon(s) pure vanilla extract
- 2 cup(s) finely chopped strawberries
- Small strawberries, for garnish
- Strawberry Buttercream
- Strawberry Buttercream:
- 4 large egg whites, at room temperature
- 1 1/4 cup(s) sugar
- 3/4 pound(s) (3 sticks) unsalted butter, softened, cut into small pieces
- 1 1/2 cup(s) fresh strawberries, pureed
Preparation
Step 1
Cupcakes:
1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2.Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3.Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Strawberry Buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.
Strawberry Buttercream:
1.Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
2.Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
3.Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)