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Fresh strawberry cupcakes
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| 3 tablespoons | buttermilk |
| 1/4 cup | mashed fresh strawberries |
| 1/2 cup | diced fresh strawberries |
| 3/8 teaspoons | baking soda |
| 1 whole egg plus yolk of 1 egg | |
| 1 1/2 teaspoon | vanilla extract |
| 1 stick (8 tablespoons) | unsalted butter, melted & cooled |
| 1 1/2 cups | all-purpose flour |
| 1 cup | sugar |
| 1/4 teaspoon | kosher salt |
| 3 drops | red food coloring |
| cream cheese frosting (recipe follows) Preheat oven to 350 F. Line muffin pan with liners and set aside. Combine the buttermilk, mashed and diced strawberries and baking soda in a small bowl. Add the egg, egg yolk, vanilla, and melted butter; whisk to combine. In a larger bowl, combine the flour, sugar & salt with a whisk to lightly sift. Add the strawberry mixture to the dry ingredients and whisk until just blended. Fold in the food coloring. Using a scoop, fill each cupcake liner about 3/4 full with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Cream Cheese Frosting: 1 8 oz cream cheese, softened | |
| 1 stick | butter, softened |
| 1/2 teaspoon | vanilla extract |
| 2 cups | sifted confectioners' sugar |
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Frost cooled cupcakes using a piping bag fitted with a star tip and garnish with sprinkles.
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