Strawberry Cupcakes

 

These Strawberry Cupcakes are very tasty! They're made with fresh strawberries... It doesn't get any better than that!

 

 

Strawberry Puree:

• 2 c freshly sliced strawberries
• 2 tbsp granulated sugar
• 1/2 c water

Strawberry Cupcakes:

• 1/4 c heavy cream- room temperature
• 3/4 c strawberry puree
• 6 large egg whites- room temperature
• 2 tsp vanilla
• 2 1/4 c cake flour
• 1 3/4 c granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 3/4 c (12 oz) unsalted butter- cubed- room temperature
• pink food coloring (optional)

Icing:

• 1 c heavy whipping cream
• 2 tbsp granulated sugar (add more to taste)
• 1 tsp vanilla extract
• 1/4 c chilled strawberry puree

 

Directions for Strawberry Puree:

• Sprinkle strawberries with 2 tbs of granulated sugar and set aside for strawberries to release their juices (about 45 min to 1 hour).
• Place strawberries in a small pot and add water. Cook on medium-low until strawberries are mushy and mixture is reduced by 1/2.
• Push strawberries through a mesh strainer to remove seeds. Let mixture come to room temperature. Place 1/4 cup in refrigerator to cool.

Directions for Cup Cakes:

• Preheat oven to 350 F. Line 24 muffin tins with cupcake liners and set aside.
• In a medium bowl, combine egg whites, vanilla, strawberry puree, and cream. Mix with a whisk until well combined. Set aside.
• In a mixing bowl add flour, sugar, baking powder, and salt. Mix on low until combined.
• Add butter and mix until the mixture looks like moist crumbs.
• Pour in wet mixture (in batches). Add food coloring if desired. Scrape down sides of bowl and continue to mix until food coloring is completely mixed in.
• Pour cake batter into cupcake tins about 3/4 full. Bake for about 18 to 20 minutes.

Directions for Icing:

• Once cupcakes are done baking allow them to cool.
• Mix heavy whipping cream.
• Add sugar and vanilla extract.
• Add 1/4 cup chilled strawberry puree.
• Mix together and pipe on cooled cupcakes or apply with spatula.