Strawberry Cupcakes

Valentine's Day is here and this cupcake is definitely festive and very delicious. Make these with fresh strawberries when they are in season in the late spring/summer or use frozen and thawed strawberries in the fall and winter months. If you are having a Valentine's celebration, this is a perfect addition to your dessert buffet.

For 2 Dozen Cupcakes:

1 1/3 cups fresh strawberries (use frozen if out of season)

3 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup whole milk

2 tsp. vanilla extract

8 oz. unsalted butter

2 cups sugar

2 eggs

4 egg whites

Method:

Preheat oven to 350 degrees. Prep 2 12-cup muffin pans with festive liners.

In a small food processor, process strawberries until pureed. You will need 2/3 cup of puree. If you are making the strawberry frosting recipe as well, make an extra 6 TB of puree and reserve.

Sift flour, baking powder and salt. Set aside.

Mix together the wet ingredients of milk, puree and vanilla and set aside.

Cream the butter and sugar on high speed until fluffy, about 3 minutes. Slowly add in eggs and egg whites and mix until blended. Scrape down bowl after each addition of ingredients.

Slowly add in the flour and milk mixtures, alternating between the 2 until just combined. Be sure to not overmix.

Divide batter evenly among muffin cups (using an ice cream scoop is easiest). Bake 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before icing.

Strawberry Frosting Recipe:

1 cup fresh strawberries, chopped into pieces (you may use frozen if our of season or 1/4 cup jarred strawberry preserves if you are in a bind)

8 oz. unsalted butter (room temp)

8 oz. cream cheese (room temp)

Pinch of salt

7 cups powdered sugar, sifted

1 1/2 tsp. vanilla extract

Method:

Puree strawberries in a food processor, (or use the puree you have already preserved from the cupcakes).

Using a mixer, cream the butter, salt and cream cheese until light and fluffy, about 3 minutes. Slowly add in the sifted powdered sugar and scrape down bowl. Mix only until just combined. Add in vanilla and 6 TB strawberry puree. Mix until just blended and emulsified. Frosting consistency should be dense and creamy to spread onto cupcakes. Spread onto cooled cupcakes. *This is not a good frosting recipe to pipe onto cupcakes, but better spread.