Strawberry Cupcakes by Janet

The recipe comes from Martha Stewart's Cupcakes and is found on her website. The directions I have taken from her website and are her 'basic cupcake how-to'. I made these with Mini-Baker last August and had issues with the meringue buttercream. Janet had successfully made them for her friends birthday!!

Here's what she did: 
"You could substiture 3/4 C milk and 1/4 C tequila for the milk, but I was making half the cakes alcoholic and non so I didn't.  While cupcakes were hot, I brushed the 'Margarita' cakes with 1/4 C tequila instead.
In the book Martha pairs these cupcakes with her Strawberry Meringue Buttercream frosting you can find the recipe here  on her site and it has a video!!
At the end, after carefully adding the pureed strawberries, I slowly added 1/4 C tequila to the frosting to make them alcoholic. Then topped with a strawberry and silver sparkling sugar." ~ Janet

• 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

1.      Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition

2.      Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

3.   Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

 

in plastic cups to transport!