MAKE IT CUTE
Strawberries and cream cupcakes
2 3/4 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
For the frosting
1 cup (2 sticks) unsalted butter at room temperature
3 to 4 cups confectioners (powdered) sugar
¼ teaspoon table salt
1 tablespoon vanilla extract
Up to 4 tablespoons heavy cream
Red food coloring
Preheat oven to 350 degrees. Prepare standard (or mini-sized) muffin tin with paper liners.
Whisk dry ingredients in a large bowl. Cream butter and sugar together using an electric mixer until they are light and fluffy. Add the eggs one at a time, beating to combine after each.
Reduce mixer speed to low and add in milk and vanilla extract (wet ingredients) and dry ingredients in shifts, alternating between the wet and the dry. Stir in chopped strawberries, then spoon the batter into the muffin cups.
Bake until a toothpick comes out clean (about 20 minutes). Cool completely, then frost.
Beat the butter using an electric mixer on medium speed. Turn speed to low, then add 3 cups of sugar. Mix slowly until sugar is incorporated, then turn up the speed to medium. Add the vanilla, salt and 2 tablespoons of cream, and beat for 3 minutes. You can stiffen or loosen the frosting by adding more sugar or more milk, respectively. For the finishing touch, stir in the food coloring, adding it drop by drop until you achieve your desired color. Frost away! Garnish with small strawberries if you like.