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Fresh Strawberry Cupcakes With Strawberry Frosting

Cupcake Ingredients 3/4 cup fresh strawberries, sliced 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk 1/2 cup unsalted butter 1 cup sugar 1 large egg 2 large egg whites 1 teaspoon vanilla extract (optional) Frosting Ingredients 3 tablespoons fresh strawberries, pureed (reserved) 1 cup unsalted butter, softened 3 1/2 cups powdered sugar 1/2 teaspoon vanilla extract 1 dash salt Directions for Cupcakes Preheat oven to 350 degrees. Using cupcake liners, place 12 liners in a muffin pan and set to the side. In a medium bowl, combine flour, baking powder and salt and set aside. In a food processor or blender add strawberries and process until pureed. Empty pureed strawberries into a 1/3 cup measuring cup for cupcakes. (Reserve rest of strawberry puree in a small bowl to use in the frosting). Cream butter with electric mixer on medium high speed until lightly fluffy. Gradually add sugar and continue to mix until well blended. Reduce speed to low and slowly add one egg and egg whites and mix until lightly blended. Add vanilla extract (optional). Mix together milk and 1/3 cup strawberry puree. With mixer on low speed, alternately add flour and milk mixture slowly, ending with flour. Scrap down sides of bowl and continue to blend well. Using a ice cream scoop or tablespoon, add batter to prepared 12 muffin cups. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. Cool cupcakes completely on a wire rack before adding the frosting. Directions for Frosting Using electric mixer in medium bowl, blend 1 cup softened butter and salt on medium high until fluffy. Reduce speed to low and add powdered sugar and blend well. Add vanilla extract and 3 tablespoons of the strawberry puree, blend well. Frost cupcakes. . Makes 12 cupcakes. * Note: You may substitute all-natural frozen unsweetened strawberries (thawed) for the fresh strawberries.

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