Cupcaking

Here are some lovely fresh strawberry cupcakes that I have made for a fishing trip... yes that's right a fishing trip with cupcakes who knew.

I dont usually bother to do this but I have had some requests for some recipes so here it is

For the cake:

1 cup butter
2  1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon red food coloring
1 & 1/4 cups pureed strawberries
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
pinch Salt
1 cup buttermilk

Preheat oven to 350 degrees. Line cupcake pans with liners and set aside. In a large bowl, beat butter with sugar for 3 minutes. Add eggs one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.

Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until combined.

Fill cupcake tins 2/3 of the way up. Bake for 18 minutes, or until toothpick inserted into cake comes out clean. Let sit for 5 minutes before removing to a cooling rack to cool completely.

For the frosting:

 (makes enough for 24 cupcakes)

5 egg whites

1 1/2 cups white sugar

400g butter at room temp cubed

1/4 cup strawberry puree

Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
add puree and mix to combine.