1 cup (2 sticks) unsalted butter, room temperature
2 1/4 cup sugar
1 1/2 tsp vanilla
3 large whole eggs plus 1 egg white
1 cup milk
2 cups finely chopped fresh stawberries ( about 20)
10 strawberries for garnish
Instructions
Preheat oven to 350 degrees. Line muffin pans with paper liners. Sift together both flours, baking powder, and salt.
With an elecric 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.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotatin tins halfway through, until golden and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tines to wire racks to coll 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.
To finish, fill a pastry bag fitted with a large open-star tip 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
Originally Submitted
8/8/2010
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