2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Instructions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with
cupcake liners; set aside. Place strawberries in a small food
processor; process until pureed. You should have about 1/3 cup of
puree, add a few more strawberries if necessary or save any extra
puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and
salt; set aside. In a small bowl, mix together milk, vanilla, and
strawberry puree; set aside. In the bowl of an electric mixer
fitted with the paddle attachment, cream butter on medium-
high speed, until light and fluffy. Gradually add sugar and
continue to beat until well combined and fluffy. Reduce the
mixer speed to medium and slowly add egg and egg whites until
just blended.
With the mixer on low, slowly add half the flour mixture; mix until
just blended. Add the milk mixture; 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. Transfer muffin
tin to oven and bake until tops are just dry to the touch, 22 to 25
minutes. Transfer muffin tin to a wire rack and let cupcakes cool
completely in tin before icing.
Originally Submitted
5/13/2009
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