Strawberry Cupcakes With Strawberry Buttercream

Name: Strawberry Cupcakes With Strawberry Buttercream
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 34 serving(s)
Ingredients: 2 3/4 cups all-purpose flour; 1/2 cup cake flour (not self-rising); 1 tablespoon baking powder; 1 teaspoon salt; 8 ounces unsalted butter, softened; 2 1/4 cups sugar; 3 large eggs plus 1 large egg whites; 1 cup whole milk; 1 1/2 teaspoons pure vanilla extract; 2 cups finely chopped strawberries, plus small strawberries for garnish; 4 large egg whites, room temperature; 1 1/4 cups sugar; 3/4 lb unsalted butter, softened, cut into small pieces; 1 1/2 cups fresh strawberries, pureed

Submitted by scarley

"marthastewart.com/more-cupcakes"

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 34

ingredients

ingredients for cupcake
2 ³⁄₄ cups all-purpose flour
¹⁄₂ cup cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces unsalted butter, softened
2 ¹⁄₄ cups sugar
3 large eggs plus 1 large egg whites
1 cup whole milk
1 ¹⁄₂ teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Ingredients for Strawberry Buttercream
4 large egg whites, room temperature
1 ¹⁄₄ cups sugar
³⁄₄ lb unsalted butter, softened, cut into small pieces
1 ¹⁄₂ cups fresh strawberries, pureed

directions

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 on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).

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Reviews

I am giving this recipe 3 star. Because the baked cupcake liners were really greasy. It did taste like a good recipe so I made a second batch because I was making for a school party. The second batch I only used 1 Â¼ cup butter and instead of just the egg white I used the whole egg. Much better and I will make them again. Also the recipe did not specify the bake time. I baked them for 20 minutes and at 370. Might be my oven. So I will make them again. Using 1 Â¼ cup butter and 4 whole eggs. Baking for 20 minutes @ 370 Very Taste strawberry cupcake

Chef Dottie 3