september recipe.

For the frozen strawberries left in your freezer…

Classic Strawberry Cupcakes

you will need:

for cupcakes:

80 ml whole fresh strawberry puree - made from about 160 ml fresh strawberries

60 ml whole milk

1 teaspoon vanilla essence

110 g unsalted butter, room temperature

210 g sugar

1 large egg, room temperature

2 large egg whites

250 g flour

1 teaspoon baking powder

1/4 teaspoon salt

1 large egg, room temperature

2 large egg whites

for the frosting:

110 g unsalted butter, room temperature

450 g powdered sugar

40 ml strawberry puree

1 teaspoon vanilla essence

cupcakes:

Place strawberries in a food processor, and process until pureed.

This should yield over 80 ml of puree. Save any extra for frosting.

In a small bowl combine milk, vanilla, and 80 ml strawberry puree.

Beat butter until softened. Add sugar and beat until light and fluffy, about three minutes.

Add egg and egg whites one at a time, beating until well combined.

In a separate bowl, sift together flour, baking powder and salt.

Stirring well, add a third of the dry ingredients into the butter and sugar mixture alternately with strawberry mixture. Make 3 additions of dry ingredients and 2 of strawberry, finishing with the dry.

Scoop batter into cupcake cups filling 2/3 of the way to top.

Bake cupcakes at 180℃ degrees for 22-25 minutes, or until a toothpick comes out clean.

Transfer to rack and let cool completely.

frosting:

With an electric mixer, whip butter until creamy (about three minutes).

Add strawberry puree and whip to combine. Add 3/4 of the sugar and mix on low speed.

Add remaining sugar and mix until light and fluffy about 2 minutes.

Add additional sugar if needed to achieve desired consistency.

Frost cooled cupcakes.

*makes 14 cupcakes.

*Cooks Tip: Use a spring loaded ice cream scoop to scoop balls of batter into muffin tins.

This ensures the same size cupcake every time!

Food and Styling: Tara Ballantyne

Photography: Trine Thorsen