Ingredients: |
Ingredients: Cake:
2 ¾ c. unbleached all-purpose flour
½ c. cake flour
1 Tbsp. baking powder
1 tsp. salt
1 c. unsalted butter, room temp
2 ¼ c. granulated sugar
1 ½ tsp. pure vanilla extract
1 egg white
3 fresh large eggs
1 c. milk
2 c. fresh strawberries, rinsed, hulled and finely chopped, plus extra for garnish
Frosting:
12 Tbsp. unsalted butter, room temp
4 c. confectioners’ sugar, sifted
1 tsp. vanilla
½ tsp .salt
4 Tbsp. milk or heavy cream
Strawberry jam to taste
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Directions: |
Directions:Preheat oven to 350º F. Line muffin tins with paper or foil liners. In a medium bowl sift flours, baking powder and salt together.
Using an electric mixer set on medium-high speed, cream butter, sugar, and vanilla together until light and fluffy. Add egg white and eggs, one at a time, beating until each is fully incorporated. Scrape the sides of the bowl as necessary. Reduce speed to low and add flour mixture, in two batches, alternating with the milk. Beat until thoroughly mixed. Fold in finely chopped strawberries by hand.
Divide batter evenly among lined cups, filling each cup ¾ full. Bake for 25 to 30 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 15 minutes in pan. Remove cupcakes from pan and transfer onto wire racks to cool completely before frosting.
For Frosting:
In a medium bowl, using an electric mixer on medium speed, beat the butter until smooth and creamy. Add the confectioners’ sugar, vanilla and salt. Beat on low speed until just combined. Increase mixer speed and beat until smooth. Add the milk or cream and beat until light and fluffy, about 3 or 4 minutes. Fold in a spoonful or two of strawberry jam.
Spoon frosting into a pastry bag fitted with a large open-star tip. Pipe frosting onto each cupcake. Just prior to serving, arrange on a serving tray and garnish with fresh strawberries. |
This recipe for Strawberry Cupcakes is from