Ok, I promise I DO make cupcakes that aren’t chocolate or strawberry… Just not lately. 😜 As someone who is perched definitively in the chocolate camp, I was surprised at how much I enjoy these. Moist (I hate that I just used that word) vanilla cake folded with strawberries and a strawberry Swiss meringue buttercream that tastes like a strawberry milkshake. Mmmhmmm! I will say this frosting is a pain in the booty to make, all that constant whipping and temperature checking… A lot needs to go right. But when it does, you get this frothy, lighter-than-air frosting that is well worth the wait. I make this in peppermint and marshmallow as well 😋 Good stuff, Maynard!
For the cupcakes:
- 2¼ cups all-purpose flour
- ½ cup cake flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 2 sticks unsalted butter, at room temperature
- 2¼ cups sugar
- 1½ tsp. vanilla extract
- 3 large eggs plus 1 large egg white
- 1 cup milk
- 2½ cups finely chopped fresh strawberries
For the frosting:
- 1½ cups fresh strawberries, rinsed, hulled and coarsely chopped
- 4 large egg whites
- 1¼ cups sugar
- 3 sticks unsalted butter, at room temperature
- To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
- Next, combine the butter, sugar and vanilla in the bowl of your mixer. Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and egg white one at a time, mixing well after each egg.
- With the mixer on low speed, alternate adding the flour mixture with the milk in 2 additions, mixing each addition just until incorporated. Gently fold in the chopped strawberries with a spatula.
- Divide the batter between the paper liners, filling each about ¾-full.
- Bake until golden and a toothpick inserted in the center comes out clean (this was about 24 mins in my oven), rotating the pans halfway through baking. Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
- To make the frosting, place the strawberries in a food processor or blender. Puree until completely smooth.
- Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved (which will feel like it takes FOR-EV-ER).
- Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temp. Reduce the speed to medium and add the butter, 2 tablespoons at a time, completely incorporating before adding the next batch. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and again. From personal experience, this can take anywhere from a couple of minutes to 10-15. Don’t give up!
- Frost and enjoy!
Recipe from Annie’s Eats