Strawberry Cupcakes

These cupcakes are very sweet and crumbly, they go well with a tart icing. I find that using a heaping helping of salt helps the flavor

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Step 1

Preheat oven to 350 degrees.

Step 2

Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.

Step 3

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).

Step 4

Mix in egg then mix in egg whites one at a time.

Step 5

In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract.

Step 6

Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition.

Step 7

Fold in the 3/4 cup diced strawberries.

Step 8

Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 - 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.