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Categories:
all-purpose flour baking powder salt sugar vanilla unsalted butter eggs egg white buttermilk fresh strawberries
Viewed: 8 - Published at: 3 years agoIngredients
- 2-1/4 cups All-purpose Flour
- 1/2 cups Cake Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 2-1/4 cups Sugar
- 2 teaspoons Vanilla Extract
- 1 cup Unsalted Butter, Softened
- 3 whole Eggs
- 1 whole Egg White
- 1 cup Buttermilk
- 2 cups Fresh Strawberries, Divided
Method
- First, sift together the flours, baking powder, and salt. Set aside. You might want to preheat your oven to about 350 degrees at this point.
- Cream together the sugar, vanilla, and softened butter, until pale and fluffy. Then, add the eggs, one at a time, into the mixture. Make sure each egg is beaten into the butter/sugar before adding the next egg. (Did that sentence make sense? No idea.)
- Next, mix in the flour in two batches, alternating with the buttermilk.
- Now, you'll want to chop up about 1/2 of your strawberries. We'll use the rest for garnish. Fold the chopped berries into your batter. When it bakes up, it'll disperse fresh berries all through your cupcake!
- Fill each cupcake tin about 3/4 of the way up, and bake for 20 to 25 minutes. Cool on a rack completely, about 30 minutes.
- Top with your favorite frosting (I recommend a good cream cheese frosting with some berries thrown in). Garnish with remaining strawberries, then feel free to groan.
