Strawberry Cupcakes

I shared these cupcakes on Gold Star Wednesday at From My Tiny Kitchen blog.

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I made these wonderful cupcakes after seeing them on Martha Stewart's website.  I was in the mood for something fresh and springy after all the snow and cold we have had lately. 

They taste great, kind of like strawberry shortcake.  The fresh strawberries are the key. 

I love the look of the frosting with the pieces of strawberries freckled through out.  My husband, the non fruit eating Mr. Pickypants that he is, ate a whole one.  Now that's saying something.

Strawberry Cupcakes

Makes 34

Ingredients:

2 3/4 cups all-purpose flour

1/2 cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

8 ounces (2 sticks) unsalted butter, softened

2 1/4 cups sugar

3 large eggs plus 1 large egg white

1 cup whole milk

1 1/2 teaspoons pure vanilla extract

2 cups finely chopped strawberries, plus small strawberries for garnish

Strawberry Buttercream (Recipe below)

Directions:

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 any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. 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. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Strawberry Buttercream Frosting

Ingredients

Makes about 5 cups

4 large egg whites, room temperature

1 1/4 cups sugar

3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces

1 1/2 cups fresh strawberries, pureed

Directions:

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.)