Soft and fluffy pink cupcakes with creamy strawberry buttercream frosting. Make them in mini sizes and get hypnotised by the light pink swirls…
Line a 12-count muffin pan with cupcake liners.
Slice 7 ripe strawberries and pulse those in a blender until you get a puree with strawberry bits. Finely chop 5 more ripe strawberries. Set aside.
Beat 3 egg whites on high speed for about 2-3 minutes, until soft peaks form.
Save 1 egg yolk. Set aside separately.
For the cupcakes: Sift 2 cups plain flour, 1/4 cup cornflour, 2 ½ tsp baking powder, and 1/2 tsp salt together in a large bowl. Set aside.
Beat 3/4 cup softened butter on high speed until smooth and creamy – for about 1 minute.
Add 1 ½ cups sugar and beat on high speed for 3-4 minutes until creamed together. Add 1 egg yolk and 3 teaspoons vanilla extract and beat on medium-high speed. Add 1 cup whole milk.
Scrape down the sides with a spatula. Fold in the egg whites, 1/3 cup strawberry puree and the finely chopped strawberries into the cupcake batter. The batter will be thick.
Spoon the batter into the cupcake liners and fill them halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Allow to cool, then transfer to a rack to cool completely.
Strawberry buttercream frosting: Using a blender or food processor, process 1 cup dried strawberries into crumbs. Beat 1 cup softened butter on medium speed until creamy (for about 2 minutes)
Add 4 cups confectioners’ sugar, the strawberry crumbs, 3 tbs thick cream and 1 tsp vanilla extract. Increase to high speed and beat for 3 full minutes.
Frost cupcakes with swirls of buttercream and sprinklers. You may top the cupcakes with more chopped fresh strawberries!
Tip: Add ¼ cup more confectioners’ sugar if the frosting is too thin. Add 1 tbs of cream if the frosting is too thick. Add a pinch of salt if the frosting is too sweet.
By Christ & Co.
