Strawberry Cupcakes
Chopped fresh strawberries are folded into the cupcake batter, and thin slices are added as a garnish for a pretty-in-pink treat. Strawberry buttercream (made with jam) ups the fruit-flavor ante, but sweetened whipped cream (page 316) is an easy and delicious alternative.
Recipe information
Yield
makes 34
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking powder, and salt.
Step 2
With an electric mixer on medium-high speed, cream butter, sugar, and vanilla until pale and fluffy. Add whole eggs and the white, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. Fold in chopped strawberries by hand.
Step 3
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto rack and let cool completely. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
Step 4
To finish, fill a pastry bag fitted with a large open-star tip (Ateco #826 or Wilton #8B) with buttercream. Pipe buttercream onto each cupcake, swirling tip and releasing as you pull up to form a peak. Just before serving, thinly slice remaining strawberries, and tuck a few pieces into buttercream.
