1 cup all purpose flour
1/2 cup plus 1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
5 tbsp butter, chilled and cut into small pieces
1 large egg
1/2 cup strawberry puree (approx 1 cup whole, fresh berries)
Preheat oven to 350F.
Line a 24 cup mini muffin tin with paper liners or lightly grease. [I used my Bella Cucina Mini Cupcake Maker. I used half of the batter and save the other half for the next day. The recipe makes about 9 regular muffin cups for full size cupcakes]
Mix flour, sugar, baking powder and salt. I used a food processor and added cold butter and dry ingredients. Mixed until no piece larger than a small pea remains, don’t overmix. Add in egg and strawberry puree until batter comes together, do not overmix.
Divide batter into prepared muffin cups.
Bake for 12-14 minutes, until a toothpick inserted into the center of the cake comes out clean and tops spring back when lightly pressed.
For full size cupcakes, bake for 17-20 minutes.
Turn cupcakes out onto a wire rack to cool. Allow to cool completely before frosting.
Makes 24 mini cupcakes; or 9 regular cupcakes.
1/2 cup butter, room temperature
1 1/2 tbsp milk
2 tsp vanilla extract
2-3 cups confectioners’ sugar
Beat together butter, milk and vanilla extract until well combined. Gradually blend in the confectioners’ sugar until buttercream comes together and is thick, fluffy and spreadable.
You can also used this Strawbeery Cream Icing