Strawberry Cupcakes

Here is the recipe that won the Strawberry Cupcake science experiment.

Strawberry Cupcakes Yield: 34 - 36

2 1/4 cups flour

1/2 cups cake flour  **

1 tablespoon baking powder

1 teaspoon salt

1 cup unsalted butter

2 1/4 cup sugar

1 1/2 teaspoon pure vanilla extract

3 large eggs

1 cup milk

2 cup strawberries (about 20)

Preheat oven to 350.   Line muffin tins with paper.  Cream butter, sugar, and vanilla until pale and fluffy.  Add whole eggs and white one at a time until well incorporated.    Combine flours, baking powder, and salt.  Add alternately with milk,   Beat until well combined.  Stir in fresh strawberries by hand.  Fill tins 3/4 full.  Bake for about 25 minutes, or until a toothpick comes out clean.  (In my oven I only cooked for about 22 to 24  min). 

**Note:  Cake flour substitution:   For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin.   Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.   

Strawberry Frosting

1/2 cup frozen whole strawberries, thawed

1 cup (2 sticks) unsalted butter

Pinch Salt

3 1/2 cup powdered sugar

1/2 tsp. pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over mix, or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.