Strawberries and Cream Cupcakes
Ingredients
The cupcakes
-
2 3/4
cups
all-purpose flour
-
1/2
cup
cake flour
-
1
Tbsp
baking powder
-
1
tsp
salt
-
2
sticks
butter
-
2 1/4
cups
sugar
-
3
large
eggs
-
1
large
egg white
-
1
cup
buttermilk
-
1 1/2
tsp
vanilla extract
-
1
lb
strawberries, pureed
-
a few drops
red food coloring (optional)
The frosting
-
Double recipe
Sara’s Perfect Cupcake Frosting and Filling
Instructions
- Preheat the oven to 350°F and line a metal muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
- Cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs and egg white one at a time, beating well after each addition.
- Reduce the mixer speed to low and combine the buttermilk and vanilla in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk mixture, ending with the dry ingredients.
- Fold in the pureed strawberries and add red food coloring if desired.
- Divide the batter among the muffin cups, filling them almost to the top.
- Bake for 22-25 minutes or until a knife inserted into the center comes out clean.
- Allow the cupcakes to cool in the muffin tin before frosting them.
Nutrition Facts (estimated)
Servings
30
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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