1 cup ( that's 2 sticks) unsalted butter, softened to room temperature
4 room temperature eggs
1/2 teaspoon almond extract
1 cup buttermilk (allow it to sit at room temp. for about 20 minutes)
2 Tablespoons fresh lemon juice
For the frosting
4 large, room temperature egg whites
1 1/4 cups sugar
3 sticks unsalted butter, softened to room temperature and cut into bits
1 1/2 cups (8 oz) purred strawberries
Instructions
Note- I used frozen berries. Once thawed, I ran them through the food processor until smooth and measured out 1 1/2 cups.
Preheat the oven to 325 F. Line muffin tins with paper (this recipe will make about 24 cupcakes).
In a large bowl, whisk together the flour, baking Powder, and salt; Set aside.
In the bowl of a stand-mixer (or any large mixing bowl if you're using a hand-held), combine the sugar and lemon zest. Use your finger tips to rub the zest into the sugar until it's moist and fragrant. Add the butter and, using the paddle attachment, beat on med-high until light and fluffy (about 5 minutes). Add the eggs, one at a time, beating for about 1 minute per egg. Scape down the sides of the bowl as needed. Beat in the almond extract.
In a small bowl, whisk together the buttermilk and lemon juice.
Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide the batter evenly among the prepared tins (about 3/4 full for each).
Bake for 20-25 minutes, or the tops spring back when lightly touched and a small knife inserted into a center cupcake comes out clean.
Remove from the oven allow the cupcakes to cool completely in muffin tins before frosting.
Swiss meringue buttercream- Fill a heavy pot with about 1/2-inch of water and bring to a simmer. Place the egg whites and sugar into a heat-proof bowl that's large enough to sit over the pot without touching the water. (Basically you're creating a double boiler.)
Whisking constantly, bring the mixture to 160 F. on a candy thermometer (the sugar should be completely dissolved).
Pour the hot mixture into the bowl of a stand-mixer, fitted with a whisk attachment. Beat on medium speed for about 5 minutes, or until it begins to thicken. Increase the speed to med-high and beat for about 6-8 minutes, until glossy, stiff peaks form. By now the whites should have cooled off quite a bit, and the bowl should feel cool enough to touch. Turn the speed down to low and begin adding the butter, about 2 Tablespoons at a time. Beat well after each addition. The frosting may start to appear clumpy, especially towards the last bits of butter, but keep beating away...it will smooth out eventually. Once all the butter has been added and well combined, switch over to the paddle attachment. On low speed, beat in the strawberry puree and beat for about 6 minutes, until smooth.
Originally Submitted
4/18/2012
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