STRAWBERRY PUREE (for the buttercream, cake and piping):
1lbCalifornia strawberries
½cupsugar
CUPCAKES:
3cupssifted cake flour
3tspbaking powder
½tspsalt
2sticks butter room temperature
2cupssugar
4eggs room temperature
1cupbuttermilk room temperature
3tspvanilla extract
½cupstrawberry puree
BUTTERCREAM:
1lbunsalted butter room temperature
7cupspowdered sugar
3-4Tbspheavy cream or milk
½cupstrawberry pureeplus more for the piping bag
2tspvanilla extract
GARNISH:
California strawberries
Instructions
STRAWBERRY PUREE (for the buttercream, cupcakes and piping):
Place all puree ingredients in a medium sauce pan over medium-high heat.
Mash strawberries as they begin to soften.
Bring to a boil and then bring down to a simmer.
Simmer until reduced by less than half, stirring often, about 45 min.
Make sure you watch the puree and stir so it does not burn.
Let cool completely.
CUPCAKE:
Preheat oven to 350°F.
Line muffin tin (24) with liners.
In large bowl, add in the flour, baking powder, and salt; mix to combine.
In a separate bowl, cream the butter.
Add the sugar to the butter; mix until light and fluffy.
Add in one egg at a time; mix completely.
Add in the flour mixture and buttermilk, alternating each.
Add in the vanilla and puree. Mix completely to combine.
Pour batter into muffin cups.
Bake 25-30 minutes, or until toothpick inserted comes out clean.
Remove from oven, let cool completely.
BUTTERCREAM:
Cream butter until pale yellow.
With mixer on low, add the powdered sugar one spoonful at a time alternating with the heavy cream/milk as needed.
Add in the vanilla and strawberry puree; mix well to combine.
ASSEMBLY:
Take cooled cupcakes out of muffin tin.
Streak piping bag in three sections with strawberry puree (not too much or it will be too runny, just enough to make a streak in the frosting when you pipe).
Pipe each cupcake with buttercream and decorate with a California strawberry.