Fresh Strawberry Buttercream Cupcake

Ingredients

3/4 cup unsalted butter at room temperature
2/3 cup sugar
4 medium sized eggs
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup whole milk

Strawberry Buttercream

1 cup unsalted butter (room temperature)
1 1/2 cups confectioners' sugar (powdered sugar)
1 1/2 teaspoon pure vanilla essence
1/3 cup whole milk
1 cup fresh strawberry purée (1 dozen large strawberries hulled and puréed using a food processor, leaving small chunks)

Method

• Preheat the oven to 350 degrees.
• In one bowl, sift together the dry ingredients- flour, baking powder and salt. Set aside.
• In a large mixing bowl, whisk the butter until fluffy then add the sugar and cream until smooth. Add the eggs one by one, whisking briefly between each.
• Add the vanilla extract and whisk for another minute. Alternate between adding the dry ingredients and the milk, starting with the dry ingredients first. Do this in 3 to 4 batches, whisking briefly between each addition.
• Line a cupcake baking sheet with cupcake liners. Bake the batter for 18 to 20 minutes. Use a skewer to gently pierce the middle of a cupcake and test for moistness. If it's very moist then bake for another 2 to 3 minutes or so. Remove the cupcakes from the oven and allow to cool completely before frosting.
• For the buttercream frosting, in another mixing bowl, whip the butter until fluffy then add the vanilla essence and whip again for a few second before adding the confectioners' sugar. Scrape down the sides and whip the butter and sugar until thoroughly mixed. Slowly add the milk and continue whipping for a few more seconds. Finally add the fresh strawberry purée and mix until well incorporated.

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