Strawberry Cupcakes

• Additional Picture 1

• Additional Picture 2

Recipe for cupcakes:

• 3/4 cup fresh strawberries, sliced in half
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 large egg
• 2 large egg whites
• 1 teaspoon vanilla extract

Recipe for frosting:

• 3 tablespoons strawberries, pureed
• 1 cup unsalted butter
• 3 1/2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• 1 dash salt

1. Preheat oven to 350. Place 12 liners in muffin pan.
2. In a medium bowl, combine flour, baking powder and salt and set a side.
3. In a food processor or blender add strawberries and process until pureed.
4. Empty pureed strawberries into a 1/3c measuring cup and set aside. Add rest of strawberry puree to a small bowl and set aside to use in the frosting.
5. Using a electric mixer with bowl, cream butter on medium high speed until lightly fluffy.
6. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended.
7. Add vanilla extract.
8. Mix together milk and 1/3c strawberry puree.
9. Alternate flour and milk mixture to mixer slowly ending with flour. Scrap down sides of bowl and continue to blend well.
10. Add batter to prepared muffin cups. Bake for 20-25 minutes.

Strawberry Frosting:

1. Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy.
2. Reduce speed to low and add powdered sugar and blend well.
3. Add vanilla extract and 3TBS of the strawberry puree, blend well.