way to cook:
Prepare the cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Mix in half of the dry ingredients, then the milk, then the remaining dry ingredients. Gently fold in chopped strawberries.
Divide batter evenly among the cupcake liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Make the buttercream frosting:
Beat butter until creamy. Gradually add powdered sugar, one cup at a time.
Add vanilla and cream, beating until fluffy. Adjust consistency with more cream if needed.
Stir in a drop or two of food coloring for the pink shade.
Decorate:
Pipe frosting in swirls over cooled cupcakes.
Garnish with a fresh strawberry on top, a few red currants or raspberries, sprinkles, and a dusting of powdered sugar.
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