Prep time: 1 hour
Ready in: 1 hour, 22- 25 min
Serves: 6- 12
Ingredients:
CUPCAKES:
2/3 c. whole strawberries or blueberries- thawed (for Recipe Club, Lisa made two batches- one with each fruit ;)
1 1/2 c. flour- sifted
1 tsp. baking powder
1/4 tsp. salt
1/4 c. milk- room temperature
1 tsp. vanilla extract
1/2 c. unsalted butter- room temperature
1 c. sugar
1 large egg- room temperature
2 large egg whites- room temperature
FROSTING:
1/2 c. whole strawberries or blueberries- thawed (for Recipe Club, Lisa made two batches- one with each fruit ;)
1 c. unsalted butter- firm and slightly cold
Pinch of salt
3 1/2 c. confectioners' sugar- sifted
1/2 tsp. vanilla extract
Directions:
- Pre-heat oven to 350
- Line a 12-cup muffin tin with cupcake liners and set aside
- Process cupcake strawberries in a small food processor until pureed
- You should have about 1/3 c. of puree, add a few more strawberries if necessary or save any extra puree for frosting; set all aside
- In a medium bowl, whisk together flour, baking powder, and 1/4 tsp. salt and set aside
- In a small bowl, mix together milk, 1 tsp. vanilla, and 1/3 c. strawberry puree and set aside
- In bowl of an electric mixer fitted with paddle attachment, cream 1/2 c. room temperature butter on medium-high speed, until light and fluffy
- Gradually add 1 c. sugar and continue to beat until well combined and fluffy
- Reduce mixer speed to medium and slowly add egg and egg whites until just blended
- With mixer on low, slowly add half of flour mixture and mix until just blended
- Add milk mixture and mix until just blended
- Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended
- Divide batter evenly among prepared muffin cups
- Bake until tops are just dry to the touch, 22- 25 min
- Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing
- While cupcakes are cooling, process frosting strawberries in the bowl of a small food processor until pureed
- In bowl of an electric mixer fitted with the paddle attachment, beat together 1 c. slightly cold and firm butter and pinch of salt on medium speed until light and fluffy
- Reduce mixer speed, slowly add confectioners' sugar, and beat until well combined
- Add vanilla and 3 T. strawberry puree (save any remaining strawberry puree for another use) and mix until just blended
- Do not over-mix or frosting will incorporate too much air; frosting consistency should be dense and creamy, like ice cream
- When cupcakes are completely cool, frost
- For Recipe Club, Lisa garnished each batch with its corresponding, fresh fruit
*Lisa found the recipe here
Pinch of salt
3 1/2 c. confectioners' sugar- sifted
1/2 tsp. vanilla extract
Directions:
- Pre-heat oven to 350
- Line a 12-cup muffin tin with cupcake liners and set aside
- Process cupcake strawberries in a small food processor until pureed
- You should have about 1/3 c. of puree, add a few more strawberries if necessary or save any extra puree for frosting; set all aside
- In a medium bowl, whisk together flour, baking powder, and 1/4 tsp. salt and set aside
- In a small bowl, mix together milk, 1 tsp. vanilla, and 1/3 c. strawberry puree and set aside
- In bowl of an electric mixer fitted with paddle attachment, cream 1/2 c. room temperature butter on medium-high speed, until light and fluffy
- Gradually add 1 c. sugar and continue to beat until well combined and fluffy
- Reduce mixer speed to medium and slowly add egg and egg whites until just blended
- With mixer on low, slowly add half of flour mixture and mix until just blended
- Add milk mixture and mix until just blended
- Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended
- Divide batter evenly among prepared muffin cups
- Bake until tops are just dry to the touch, 22- 25 min
- Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing
- While cupcakes are cooling, process frosting strawberries in the bowl of a small food processor until pureed
- In bowl of an electric mixer fitted with the paddle attachment, beat together 1 c. slightly cold and firm butter and pinch of salt on medium speed until light and fluffy
- Reduce mixer speed, slowly add confectioners' sugar, and beat until well combined
- Add vanilla and 3 T. strawberry puree (save any remaining strawberry puree for another use) and mix until just blended
- Do not over-mix or frosting will incorporate too much air; frosting consistency should be dense and creamy, like ice cream
- When cupcakes are completely cool, frost
- For Recipe Club, Lisa garnished each batch with its corresponding, fresh fruit
*Lisa found the recipe here
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