Ingredients: |
Ingredients: 1/2 cup chopped strawberries
2 teaspoons water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
1/3 cup + 2 teaspoons granulated sugar
2 egg whites, room temperature
1/2 teaspoon vanilla extract
2 tablespoons whole milk, room temperature
Few drops red food coloring (optional)
Strawberry Buttercream or Cream Cheese Frosting
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Directions: |
Directions:Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
In a medium saucepan, add 1/3 cup strawberries, water, and 2 teaspoons sugar. Bring to a boil, stirring occasionally. Boil for 2-3 minutes or until the strawberries cook down. Remove from the heat and cool at least 15 minutes.
In a large bowl, sift together the flour and cornstarch. Stir in the baking powder and salt.
In another large bowl, beat together the butter and remaining 1/3 cup sugar until creamy, 2-3 minutes.
Beat in the egg whites, one at a time, until smooth then add the vanilla.
Add the flour mixture alternating with the milk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
Stir in the cooked strawberry mixture and remaining chopped strawberries. Add food coloring if desired.
Divide the batter among the paper liners and bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Once cool, decorate with frosting of choice.
If using buttercream, store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
If using cream cheese frosting, store in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill. |
This recipe for Strawberry Cupcakes is from