STRAWBERRY CUPCAKES

INGREDIENTS FOR CUPCAKES:



• 1 2/3 cups of all purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of unsalted butter, melted
• 1 cup of sugar
• 2 teaspoons of vanilla extract
• 2 large eggs
• 1/2 cup of sour cream
• 1/4 cup and 2 tablespoons of milk
• 1 1/2 cups of chopped strawberries



INGREDIENTS FOR FROSTING:

• 1 1/2 cups of chopped strawberries
• 1 1/4 cups of unslated butter, room temperature
• 5 cups of powdered sugar
• 1/2 teaspoon of vanilla extract
• A pinch or two of salt
• Strawberries for decorating (if desired)

INSTRUCTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.


2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.


3. In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.


4. Add the eggs and whisk together until well combined.


5. Add the sour cream and whisk together until well combined.


6. Add the milk and whisk together until well combined.


7. Add the dry ingredients and whisk together until combined, but do not over mix.


8. Fold in the chopped strawberries.


9. Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.


10. Remove cupcakes from the oven and place on a cooling rack to cool.


11. To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.


12. Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.


13. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.


14. Add the butter to a large mixer bowl and beat until smooth.


15. Carefully add about half of the powdered sugar and mix until smooth and well combined.


16. Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.


17. Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.


18. Pipe the frosting onto the cupcakes. Decorate with a strawberry half, if desired.

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