When the cupcakes come out of the oven, be prepared for a sweet strawberry smell that will fill up your kitchen and attract family from other rooms.
Strawberry cake batter:
- 2 3/4 C. cake flour
- 2 1/2 tsp. Clabber Girl Baking Powder
- 2 C. granulated sugar
- 1 C. (2 sticks) unsalted butter softened
- 3 oz. strawberry gelatin (one small box)
- 4 eggs
- 1 C. whole milk
- 1 tsp. vanilla extract
- 1/2 C. strawberries puréed in 1 1/2 Tbsp. orange juice
- 8 oz. heavy whipping cream
- 1 Tbsp. granulated sugar
- 1/2 tsp. vanilla extract
- 1/4 c. strawberries puréed in 1 Tbsp. orange juice
Pink buttercream frosting:
- 1 C. unsalted butter softened (2 sticks)
- 2 tsp. vanilla extract
- 4 C. powdered sugar
- 2-3 Tbsp. heavy cream
- 3-4 drops red food coloring
To prepare the cupcakes:
Preheat oven to 350° F. Line 2 muffin pans with cupcake liners and set aside.
Whisk together flour and baking powder; set aside. In a separate bowl, cream sugar, butter and gelatin. Add eggs and beat well. Alternate adding flour mixture and milk to the creamed mixture. Add vanilla and puréed strawberries.
Pour batter into prepared muffin pans. Bake at 350° F for 15-20 minutes or until the center tests done. Cool on a rack for 30 minutes before piping in filling and topping with frosting. Garnish with a sliced strawberry, if desired.
To prepare the filling:
Whip cream until stiff peaks form. Fold in sugar, vanilla and strawberry puree.
To prepare the frosting:
Beat butter for 2 minutes until it turns a light yellow color. Add vanilla. Slowly add in powdered sugar, about a cup at a time, alternating with heavy cream until desired consistency. Add in food coloring until you reach the desired pink color.