1 1/2 cups (3 sticks) unsalted butter, room temperature
2 2/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
24 small fresh strawberries
Instructions
preheat oven to 350 degrees. line two standard 12-
cup muffin pans with paper liners; set aside.
in medium bowl, sift together flower, baking
powder, and salt; set aside. in the bowl of an
electric mixer fitted with the paddle attachment,
beat butter and 2 cups sugar until light and
fluffy, 3=4 minutes, scraping down sides of the
bowl as needed beat in vanilla. with mixer on low
speed, add flower mixture in three parts,
alternating with the milk and beginning and ending
with the flour; beat until just combined. transfer
mixture to a larger bowl; set aside.
in the clean bowl of an electric mixer fitted with
the whisk attachment, beat egg whites on low speed
until foamy. With mixer running, gradually add
remaining 1/4 cup sugar; beat on high speed until
stiff, glossy peaks form, about 4 minutes. Do not
over beat. Gently fold 1/3 of the egg-white
mixture into the butter-flour mixture until
combined. Gently fold in remaining egg-white
mixture.
Divide batter evenly among the muffin cups,
filling each with a heaping 1/4 cup batter. Bake,
rotating pans halfway through, until the cupcakes
are golden brown and a cake tester inserted in the
center of a cupcake comes out clean, 20 to 25
minutes. Transfer pans to a wire rack. Invert
cupcakes onto rack; then reinvert and let cool
completely, top sides up. Frost cupcakes with
strawberry meringue buttercream, swirling to
cover. Cupcakes may be stored in a covered
container in the refrigerator for up to three
days. Garnish with strawberries just before
serving.
Originally Submitted
3/13/2013
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