Strawberry Cupcakes With Strawberry Buttercream
Marthastewart.com/more-cupcakes
Steps
Directions for cupcakes:.
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl.
Cream butter and sugar with a mixer until light and fluffy.
Add eggs , 1 at a time , beating after each addition.
Reduce speed to low.
Mix milk & vanilla in a bowl.
Add dry ingredients to butter mixture in 3 additions , alternating with wet ingredients and ending with dry.
Stir chopped strawberries into batter.
Scrape sides of bowl.
Divide batter among muffin cups , filling each 2 / 3 full.
Once cupcakes are cool , frost tops with strawberry buttercream.
Frosted cupcakes will keep , covered and refrigerated , for up to 2 days.
Top with a strawberry just before serving.
Directions for strawberry buttercream:.
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water.
Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
Remove from heat , and attach bowl to a mixer.
Whisk o.
Ingredients
all-purpose flour, cake flour, baking powder, salt, unsalted butter, sugar, egg whites, whole milk, pure vanilla extract, strawberries, fresh strawberries