Strawberry Cupcakes with Creamy Strawberry Buttercream

Ingredient

Cakes

• strawberries : 8-9 large

• egg : 1

• egg whites : 2

• whole wheat flour : 2 cups

• cornstarch : 1/4 cup

• baking powder : 2 and 1/2 teaspoons

• salt : 1/2 teaspoon

• unsalted butter : 3/4 cup

• granulated sugar : 1 and 1/2 cup

• pure vanilla extract : 3 teaspoons

• whole milk : 1 cup

Strawberry Buttercream

• dried strawberries : 1 cup

• unsalted butter : 1 cup

• sugar confectioners : 4 cups

• heavy cream : 3 tablespoons

• pure vanilla extract : 1 teaspoon

• salt : According to taste

Decoration

• candies to sprinkle

Instructions

Step 1

Preheat the oven to 350 ° F (177 ° C). Upload a 12-piece muffin pan with cupcake liners. This recipe makes 16-17 cakes, so you will have a few cakes to bake in the 2nd batch. Please read the notes about small cakes.

Step 2

Cut 5 strawberries and place them in a food processor or blender. Beat until the strawberries turn into a punky puree. You should have 1/3 cup. Set aside. Finely chop the remaining strawberries. Set aside.

Step 3

With a hand-held or drying mixer attached to the whisk, whisk 3 egg whites at high speed in a medium bowl until the tops are soft, about 2-3 minutes. Set aside.

Step 4

Make cakes: Sift flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer attached to the paddle, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until the cream is well combined. Brush the sides and mount the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat at medium speed until combined. Brush the sides and mount the bottom of the bowl with a rubber spatula as needed. With a low speed mixer, add the dry ingredients to three parts alternating with the whole milk, start with the dry ingredients, and mix each mixture until well combined. Do not mix too much. Fold the egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cake batter. The batter will be velvety and slightly firm.

Step 5

Spoon dough into cupcakes and fill halfway. Bake for 20-24 minutes or until the tops of the cakes come back when properly touched and the center toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Step 6

Make ice: Using a blender or food processor, use dried strawberries into a powdery crumb. You should have 1/2 cup. Set aside. With a portable mixer or stopper attached to the paddle, beat the butter over medium speed until creamy - about 2 minutes. Add the confectioners sugar, strawberry powder, cream, and vanilla extract with a slow-moving mixer. Add high speed and beat for 3 full minutes. Add 1/4 cup (30g) of confectioners sugar if the frost is too low or 1 teaspoon of cream if the frost is too thick. Add a pinch of salt if the snow is too sweet. Frost cakes as you like. I used the Wilton 1M pipe tip. The remaining prepared cakes can be stored tightly at room temperature for up to 5 days or in the refrigerator. In last sprinkle the candies