Strawberry Cupcakes with Angel Whipped Butter Cream
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These cupcakes are topped with a light buttercream that is slightly sweet.
Ingredients
Cupcakes (from Martha Stewart)
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 3/4 cups sugar, plus more for sprinkling fruit
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • 15 strawberries, hulled and diced

Angel Whipped Buttercream
  • 2 sticks butter (softened)
  • 2 1/2 cups powdered sugar
  • 1 pinch of salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk

Garnish
  • 6 strawberries sliced
  • 48 blueberries
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
  2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
  4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

Angel Whipped Buttercream
  1. Soften butter and then using a mixer beat until very light and fluffy.
  2. Add in your salt and vanilla, continue beating for at least 2 minutes.
  3. Gradually add your sugar one cup at a time, beating after each addition until thoroughly mixed.
  4. Add your milk and beat for an additional 2 to 3 minutes. The icing should be velvety and stand at a peak on it's own.
Assembly
  1. Fit a piping bag with a large star tip. Starting on the outside of the cupcake swirl your icing counter clockwise until you have a peak of icing. Top with a sliced strawberry and two blueberries on each side.
Notes
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Recipe by The Rebel Foodie at http://dishinwithrebelle.com/strawberry-cupcakes-with-angel-whipped-butter-cream/