Strawberry Cupcakes

These strawberry cupcakes are delicious and easy to make, from scratch. You can leave the frosting off and eat it as a muffin for breakfast or put the frosting on and have as a cupcake.

Before you start on your recipe, wash your hands, with soap and hot water. Your hands contain tons of germs. The last thing we want is to get sick from eating these or get other people sick, so please wash your hands before you begin.

Before you began preheat the oven to 350 degrees F.
Set out your ingredients:
2/3 cup fresh or frozen strawberries (if frozen thaw and strain all of the excess juice)
1 1/2 cups flour
1 tsp. baking powder
1/4 cup whole milk
1 tsp. vanilla extract
1/2 cup unsalted butter
1 cup sugar
1 egg (room temperature)
2 egg whites (room temperature)
1/4 tsp. salt

Purée your strawberries in the food processor or blender. You should have 1/3 cup of strawberry purée. Crack your one egg in a bowl. In another bowl separate two egg whites.

In a bowl mix flour, baking powder, and salt. In the other bowl mix milk, vanilla, and strawberry purée.

Mix butter until creamy. Add sugar and mix until well combined. Then add egg and egg whites, mixing on low speed.

Slowly mix half of the flour mixture and half of the milk mixture. Repeat until your flour and milk mixture is gone.

Spray the muffin pan and fill it with batter. Bake 22 to 25 minutes or until toothpick or knife comes out clean.

For the frosting, you will need:
1 cup of butter
3 1/2 cups of powdered sugar
Pinch of salt
1/2 tsp. vanilla extract
3 tablespoons of strawberry purée
In a large bowl mix together butter and powdered sugar. Add strawberry purée, pinch of salt, and vanilla. Mix until blended, but don’t over mix.

Frost the cupcakes once they are cool.