Strawberry Cupcakes

As I think I've mentioned before, I love fruit.  I especially love fruit in baked goods.  And strawberries are pretty high up on my list of favorite fruits.  I've made these cupcakes before and it's the frosting that sets them apart.  Swiss meringue buttercream is, in my opinion, far superior to regular, run of the mill buttercream.  It doesn't overwhelm you with sweetness and the texture is smooth.  In fact, this particular frosting tastes a little like strawberry icing.  

That said, however, like most good things, it's a bit temperamental.  Like I mention in the directions: it can take a while to come together so be prepared to beat the sucker to death.  I had an especially hard time with it this time around.  Of course you've probably heard the midwest is currently in the midst of never ending heat wave.  This heat wave not only makes you sweat profusely, it also affects baking.  Because of this lovely heat my frosting became too warm and would just not hold up and I ended up refrigerating it for 30 minutes before I got it to the correct consistency.  If you're in the same boat as I, just pop the bowl into the fridge for a little bit then continue to beat it until if perks up.

Cupcakes:

2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) 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 Swiss Meringue Buttercream:

1½ cups fresh strawberries (8 oz.), rinsed and coarsely chopped
4 large egg whites
1¼ cups sugar
3 sticks (1½ cups) unsalted butter, at room temperature

Directions: 

 

1. Preheat your oven to 350 degrees and line the cupcake pans with cupcake liners.  In a medium bowl whisk together the all-purpose flour, cake flour, baking powder and salt.  In the bowl of an electric mixture, combine the butter, sugar and vanilla on medium-high, until light and fluffy (about three minutes).

2. Beat in the eggs and the egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.  With the mixer on low speed add the flour mixture in two additions, alternating with the milk; mix each addition until just incorporated.  Gently fold in the chopped strawberries with a rubber spatula.

3. Fill the paper liners about ¾ full.  Bake for about 25-28 minutes, or until light and golden and a toothpick inserted in the center comes out clean.  Rotate the pans halfway through baking.  Allow to cool in the pans for a few minutes before transferring to a wire rack to cool completely.  

4.  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 degrees F and the sugar has dissolved.  Transfer the mixture to the bowl of your mixer fitted with a whisk attachment.

5. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (about 8 minutes).  Reduce the speed to medium and add the butter two tablespoons at a time.  Add more each time the last addition has been incorporated.  If it looks soupy or curdled, continue to beat on medium-high until thick and smooth again.  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.  Frost the COMPLETELY cooled cupcakes.

 Recipe from Annies-Eats.