- Yields: About 18 cupcakes
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 2 pints strawberries
- 2 1/2 cups unbleached all-purpose flour or cake flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 4 ounces softened unsalted butter
- 1 cup white sugar
- 1/2 cup blonde coconut sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Fresh Strawberry Frosting
Directions
Preheat oven to 350° F.
Wash and hull berries. Chop about 6 berries into small dice and set aside. Puree the rest of the berries in a food processor or blender and measure out 1 1/4 cups for cake batter. Save leftover puree for the frosting.
Combine flour, salt and baking powder in a bowl.
With an electric mixer, cream butter and sugars together. Beat in eggs and then beat in milk, vanilla and strawberry puree. With a rubber spatula, gently fold in flour mixture. You may now fold in the chopped strawberries or press them on top of batter before baking.
Spoon batter into lined cupcake tins, filling them to a generous 3/4 full. Press chopped strawberries into batter if you chose this option.
Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let them cool completely before frosting.
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