Strawberry Cupcakes

There is a new $3/cupcake place in town. I haven't tried all of their flavors, but I've tried most. With one exception, I don't think the cupcakes are really worth it. That exception, however, is so fine, F-I-N-E, fine. The cupcake in question: strawberry. Photo credit here.

For Easter I set out to make my own version. I realized I'd never had a strawberry cake that wasn't entirely too pink and from a box.

Easter Strawberry Cupcakes adapted from here and here
Ingredients for cupcakes

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1/4 cup finely chopped fresh strawberries, plus 12 whole strawberries for garnish
• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
  
• 3/4 cup sugar
• 1/2 cup unsalted butter, at room temperature
• 3 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• Strawberry Buttercream Frosting (recipe follows)

For the frosting:

• 3 large egg whites, at room temperature
  
• 3/4 cup sugar
  
• Pinch of salt
  
• 1 cup unsalted butter, cut in 16 pieces, room temperature
  
• 1/3 cup strained strawberry preserves
  
• 6 drops red food coloring

FOR THE CUPCAKES:

1. Position a rack in middle of oven and preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil liners.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary; set aside.
   
3. In small bowl, stir together puree and chopped fresh strawberries.
   
4. In bowl, whisk together flour, baking powder and salt.
   
5. In another bowl, using an electric mixer on medium-high speed, beat sugar and butter together until light and fluffy, 2-3 minutes. Add egg whites, vanilla and red food coloring and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down sides of bowl as needed.
   
6. Fold in strawberry mixture until just combined.
   
7. Divide batter evenly among prepared muffin cups, filling each about ¾ full. Bake until lightly golden and toothpick inserted in center of cupcake comes out clean, about 25 minutes.
   
8. Let cupcakes cool in pan on a wire rack for 5 minutes. Transfer cupcakes to wire rack and let cool completely, about 1 hour. Frost cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each with a fresh strawberry and serve.

FOR THE FROSTING:

1. In large, clean, heat-proof bowl, combine egg whites and sugar. Set bowl over (but not touching) simmering water in a saucepan and heat mixture, whisking constantly, until sugar has completely dissolved and mixture is very warm to the touch (about 160 degrees on an instant-read thermometer), about 2 minutes. Remove bowl from saucepan.
   
2. Using an electric mixer on high speed, beat egg-white mixture until it is fluffy, cooled to room temperature and holds stiff peaks (the mixture should not look dry), about 6 minutes. With mixer on medium-low speed, add salt and the butter, a few pieces at a time, beating well after each addition. If frosting appears to separate or is very liquid after all butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more.
   
3. Add preserves and food coloring and beat until combined, scraping down sides of bowl as needed.

Makes 12 cupcakes, each 330 calories (61 percent calories from fat), 23 g fat, 60 mg cholesterol, 160 mg sodium, 30 g carbohydrates, no dietary fiber, 4 g protein.