Ingredients
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3/4 cup Buttersoftened
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1.5 cup Granulated Sugar
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1 lb Strawberries
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1/2 cup Milk
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2 large Eggs
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2 teaspoons Vanilla Extract
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2 cups Flour
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2 teaspoons Baking Powder
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1/2 teaspoon Salt
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1 cup Unsalted Butter
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3.5 cups Powdered Sugar
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1 teaspoon Vanilla Extract
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3 tablespoons Strawberry Puree
Directions
Steps
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1
Done
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Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners. |
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2
Done
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In a mixing bowl, cream together the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the sour cream and strawberry extract until thoroughly mixed. Add the egg whites in two batches and mix until thoroughly combined. |
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3
Done
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Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Stir in pink color. |
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4
Done
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Using a electric mixer with bowl, add 1 cup butter (soften) and salt and blend on medium high until fluffy. Reduce the speed to low and stir in the powdered sugar until thoroughly combined. Add vanilla extract and 3TBS of the strawberry puree, blend well. Using a piping bag, swirl the icing onto the cupcakes and top each one with a strawberry. |
