what you'll need:
200gr flour
1 teaspoon baking powder
pinch of salt
1 teaspoon vanilla powder
120gr fresh strawberries (or frozen if not in season)
55gr milk
1 teaspoon strawberry extract.
115gr unsalted butter
150gr sugar
1 egg
2 eggwhite
preheat oven at 350 F
mix first 4 ingredients.
wash and dry berries with paper towels.
puree berries, i used hand blender.
mix 90 gr of berry puree with milk and strawberry extract. save leftover puree for icing.
cream butter until fluffy
add sugar to butter and beat until fluffy.
add egg and whites
beat until just blend
add 1/2 flour
beat until just blend
add strawberry milk
beat until just blend
add remaining flour
beat until just blend
line muffin pan with paper cups
spoon batter in to cups, i prefer piping since batter is thick.
bake for 20 -25 minutes, inserted toothpick should come out clean.
let cool on rack completely before spreading icing.
Strawberry icing (just enough for 12 cupcake, double recipe if prefer extra icing)
115gr butter
pinch of salt
175gr powder sugar
1 and half table spoons strawberry puree
a few drops of strawberry extract
cream butter with salt and powder sugar until fluffy, i used hand blender for this but food processor or mixer will do.
add berry puree and extract, blend well.
spread icing on cake. i sprinkled the top with pink peppercorn skin flakes.
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