These are soo yummy!!! I found the recipe the other day (cannot remember where) and couldnt wait to try them. They have the Perfect amount of strawberry flavor. I cant wait to try them with different berry purees.
2 3/4 c. all-purpose flour 1/2 c. cake flour
1 Tbsp. baking powder 1 tsp. salt
2 sticks butter, softened 2 1/4 c. sugar
3 large eggs 1 egg white
1 c. buttermilk 1 1/2 tsp. vanilla extract
1 lb. strawberries, pureed red food coloring
Preheat oven to 350. Line a muffin pan with paper liners. Whisk flour, cake flour, baking powder, and salt in a medium bowl. Cream butter and sugar with a mixer until light and fluffy (about 3 minutes).
Add eggs and egg white, one at a time, beating after every addition.
Reduce speed to low. Combine buttermilk and vanilla together and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with the dry ingredients. Fold in strawberries. If desired, add a few drops of red food coloring until a pretty pink color is reached. Scrape the sides of the bowl to ensure everything has been mixed in. Divide batter among muffin cups (about 30), filling them almost all the way to the top.
Bake cupcakes until a knife inserted into the centers comes out clean, about 22-25 minutes. Allow to cool in muffin tins.
We iced them in piping bags with Buttercream frosting.
1/2 C. softened butter
1/2 C. crisco
4 c. powdered sugar
4 Tbsp milk
2 tsp vanilla
mix well until desired thickness if needed add more milk or sugar. color to your liking.