Cakes & Baking

Strawberry Cupcakes

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Chef #1082664

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  • 3

    cups cake flour (now now not self-rising)

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1 12

    cups unsalted butter, room temperature

  • 2 14

    cups sugar

  • 12

    teaspoon pure vanilla extract

  • 1

    cup milk

  • 8

    kindly egg whites


  • Preheat oven to 350 levels. Line two typical 12-cup muffin pans with paper liners; region aside.
  • In a medium bowl, sift collectively flour, baking powder, and salt; region aside.
  • Within the bowl of an electrical mixer fitted with the dart attachment, beat butter and just a few cups sugar except light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as wanted. Beat in vanilla. With mixer on low bustle, add flour combination in three formula, alternating with the milk and starting and ending with the flour; beat except appropriate mixed. Transfer combination to a kindly bowl; region aside.
  • Within the clear bowl of an electrical mixer fitted with the go attachment, beat egg whites on low bustle except foamy. With mixer running, step by step add final 1/4 cup sugar; beat on high bustle except stiff, modern peaks own, about 4 minutes. Raise out now now not overbeat. Gently fold 1/3 of the egg-white combination into the butter-flour combination except mixed. Gently fold in final egg-white combination.
  • Divide batter evenly amongst the muffin cups, filling every with a heaping 1/4 cup batter. Bake, rotating pans midway through, except the cupcakes are golden brown and a cake tester inserted in the heart of a cupcake comes out clear, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cold totally, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to veil. Cupcakes might perchance be saved in a coated container in the refrigerator for up to about a days. Garnish with strawberries appropriate earlier than serving.

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