These cupcakes are so delicious and freeze really well.
For the cupcakes:
1/2 cup + 1-1/2 tablespoon flour (70 grams)
2 tablespoons cake flour
3/4 teaspoon baking powder
1/4 teaspooon salt
1/4 cup (1/2 stick) butter, room temperature
1/2 cup + 1 T. sugar
1/2 teaspoon vanilla
1 egg, room temperature
1/4 cup milk, room temperature
3/4 cup chopped strawberries
For the strawberry meringue buttercream:
3/4 cup fresh strawberries (about 8 ounces, rinsed, hulled and coarsely chopped)
2 egg whites
1/2 cup + 1 tablespoon granulated sugar
3/4 cups unsalted butter (cut into tablespoons, at room temperature)
Cupcakes:
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl.
Cream butter and sugar with a mixer until light and fluffy, about 3 minutes
Add egg and vanilla, and beat until incorporated
Reduce speed to low.
Add dry ingredients to butter mixture in 3 additions, alternating with milk and ending with dry.
Scrape sides of bowl and fold in chopped strawberries with spatula.
Divide batter among muffin cups, filling each only 2/3 full.
Bake cupcakes until done, about 15-20 minutes.
Transfer pans to wire racks to cool for 15 minutes; turn out the cupcakes onto the rack and let cool completely.
Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting.
Strawberry Meringue Buttercream
Puree the strawberries in a food process or blender; set aside.
Combine the egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water.
Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment.
Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.
Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition.
Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
Add the strawberry puree and beat until combined.
Stir the frosting with a rubber spatula until the frosting is smooth.
Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Decorate the Cupcakes: Spread or pipe the buttercream onto each cupcake. Store cupcakes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days, or freeze.
Adapted from Martha Stewart
