Strawberry Cupcakes

...with strawberry frosting was the birthday girl's request this year. I couldn't see making them from a boxed mix for such a special occasion, however, so I made them from scratch. Sooo worth every bite! Thank you, Martha Stewart!

Strawberry Cupcakes with Strawberry Frosting

2 3/4 c flour

1/2 c cake flour

1 T baking powder 

1 t salt

1 c {2 sticks} unsalted butter 

2 1/4 c sugar

3 eggs

1 egg white

1 c whole milk 

1 1/2 t vanilla

2 c frozen strawberries, thawed 

{my notes: I only used all purpose flour, but as such, the baking powder was lacking in rising power. I omitted the salt & used salted butter. I reduced the recipe by half, so I only used 1 c sugar & 2 eggs. For the whole milk I just added a bit of cream to 2%, & for the strawberries, I used unsweetened.}

Heat oven to 350. Sift dry ingredients together into bowl. In a separate large bowl, cream butter & sugar together until fluffy. Gradually add eggs into butter mixture. In another small bowl combine milk & vanilla. To the butter mixture, add the dry ingredients in three parts, alternating with the vanilla milk. Once blended, mix in strawberries. Bake 20 minutes.

Strawberry Frosting:

4 egg whites at room temp

1 1/4 c sugar

1 1/2 c {3 sticks} butter, softened

1 1/2 c fresh pureed strawberries

{my notes: this is a labor intensive frosting. I've never cooked frosting in a double boiler before. It sure turned out yummy though. As with the cupcakes, I cut the recipe by half.}

Combine egg whites & sugar in heat proof bowl & place over simmering water. Whisk until dissolved & temp reads 160 on a candy thermometer. Remove whites from heat & beat at med speed for 5 minutes. Then at high speed until stiff, glossy peaks form, about 6 minutes more. Then reduce speed to medium & add softened butter gradually. Then add strawberries & beat 3-5 minutes. Use immediately or refrigerate.

These cupcakes & frosting will only keep in the fridge for a couple days. Yield is 36 cupcakes. Here is a side view so you can see the cute little baking cups we baked them up in! This recipe is definitely a keeper! Enjoy!