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.

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