Vanilla Cupcakes with Fresh Strawberry Buttercream

Vanilla Cupcakes with Fresh Strawberry Buttercream

for the cupcakes:

• 1 1/2 cups cake flour
• 1 1/2 cups all purpose flour
• 1 3/4 cups sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter, cold, cut into small cubes
• 4 eggs
• 1 1/2 cup milk (I used skim, and it worked fine)
• 2 teaspoons vanilla extract

for the frosting:

• 2 sticks butter, softened
• pinch of salt
• 3 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup strawberries, pureed to make about 3 tablespoons puree

·         Preheat oven to 350. Line two muffin tins with paper liners. In a large bowl or a the bowl of a stand mixer, whisk together flours, sugar, baking powder, and salt.

·         Add the butter and mix until the mixture resembles coarse crumbs.

·         Add the eggs one at a time, beating well after each addition. Combine the milk and vanilla in a measuring cup, and add about half of the milk mixture to the flour mixture.

·         Beat until well blended and smooth. Add the other half of the milk mixture, and beat until smooth.

·         Fill paper liners 2/3 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean.

·         Let cool in pan for a few minutes and then remove to a cooling rack to cool completely.

·         To make the frosting, beat the butter until light and fluffy. Add the salt and powdered sugar, until combined.

·         Add the vanilla and strawberry puree and beat until light and fluffy.

Source : http://www.thebakerupstairs.com

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