So this weekend was my friend Erin’s birthday… and my own. I wanted to make something to bring to school to share with our friends and I toyed with the idea of making Smores cupcakes, OREO cheesecake cupcakes and countless others. However, they all seemed to be quite labor intensive or needed to be refrigerated, so I “settled” for this recipe. But I don’t think the word “settle” accurately describes these— they really were good! I’m not a big fan of fruit cupcakes usually, but I did really enjoy these. They were perfectly pink and even refreshing (which is rare for a cupcake). Adapted from Martha Stewart's recipe.
2 3/4 cups all purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks butter, room temperature
heaping 2 cups sugar
1 1/2 teaspoons vanilla
3 large eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh strawberries
Mix the dry ingredients together in a bowl and set aside.
In an electric mixer beat the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time beating until incorporated. Scrape down the sides with a spatula. Reduce speed to low and slowly add half the flour mixture, the milk, then the rest of the flour mixture. Fold in the strawberries.
Scoop into prepared baking tins (cupcake lined) and fill about 2/3-3/4 full. Bake for about ~22 minutes at 350 degrees.
Remove from oven and let cool completely.
4 large egg whites
1 1/4 cup sugar
3 sticks butter, room temperature
1 1/2 cups strawberries, pureed in food processor
Over a double boiler whisk the egg whites and sugar until warm to touch and sugar has completely dissolved (you can check by rubbing the mixture between your fingers and if you still feel the sugar granules, keep cooking).
Pour into your mixing bowl and beat with a whisk attachment in an electric mixer until glossy and stiff(er) and completely cool (you can touch the bottom of the bowl to check this). Slowly add the butter, tablespoon at a time until combined. Switch to the paddle attachment and beat for 2 more minutes. Stir in the strawberry puree.
Frost cupcakes to your liking, either with a knife or with a piping bag. Serve and enjoy!!