1/4 cup unsalted butter melted
1/4 cup canola oil
1 cup sugar
1 cup strawberry puree (from frozen strawberries)
1/4 cup strawberry jam
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 egg whites (or 1/4 cup liquid egg whites)
3/4 cup unsalted butter, cubed (1 1/2 sticks)
100 grams fresh strawberries, pureed (1/2 cup strawberry puree)
1/4 cup powdered icing sugar
Preheat the oven to 350 degrees F and line one muffin pan with paper liners.
In a large bowl, whisk together melted butter, oil and sugar until completely combined.
Add strawberry puree, jam, eggs and vanilla and whisk until combined.
Add flour, baking powder and salt and stir just until combined.
Divide cake batter between 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Add 1″ of water to a small pot and bring to a simmer over medium heat.
In a medium-large glass bowl (you’ll need one that fits over top of the pot but does not touch the water), add the sugar and egg whites and whisk to combine.
Place bowl over simmering water. Whisk and heat for about 10 minutes, or until mixture reaches 160 degrees F and the sugar is completely dissolved.
Remove bowl from the pot and beat egg whites with an electric mixer until stiff peaks form (this can take up to 10 minutes).
Add the butter, one cube at a time, beating each until smooth as you go. Add the strawberry puree and beat until smooth (it might start to look funny and clumpy at this point — keep going! It will whip up nice and smooth).
Add powdered sugar to taste until the frosting reaches your desired sweetness.
Frost cupcakes and decorate as desired. Store in the refrigerator up to 3 days.