Ingredients:

  • 1.5 cups All-purpose flour (sifted)
  • 0.75 cup Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Sea salt
  • 0.5 cup Unsalted butter (room temperature, cubed)
  • 1 large Egg (room temperature)
  • 0.5 cup Whole milk
  • 0.25 cup Strawberry puree (reduced from 0.5 cup fresh berries)
  • 1 tsp Strawberry extract
  • 0.5 tsp Pure vanilla bean paste
  • 1 cup Unsalted butter (softened)
  • 3.5 cups Powdered sugar (sifted)
  • 2 tbsp Strawberry puree reduction
  • 1 tbsp Heavy cream
  • 1 pinch salt

Instructions:

  1. Place 0.5 cup of blended fresh strawberries in a small saucepan over medium heat. Simmer for 10 minutes until it reduces to a thick, jam-like paste (approximately 0.25 cup). Let this cool completely to room temperature.
  2. Preheat your oven to 180°C (350°F) and line a standard 12-count muffin tin with paper liners.
  3. In a large mixing bowl or stand mixer, whisk together the sifted flour, sugar, baking powder, and salt. Add the 0.5 cup of softened butter cubes one by one while the mixer is on low speed, until the mixture resembles coarse sand and no large butter chunks remain.
  4. In a separate medium bowl, whisk together the egg, whole milk, 0.25 cup of cooled strawberry reduction, strawberry extract, and vanilla bean paste. Gradually pour the wet ingredients into the dry mixture, mixing on medium-low until just combined.
  5. Divide the batter evenly among the 12 cupcake liners. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  6. Prepare the frosting by beating 1 cup of softened butter for 5 minutes until pale and fluffy. Gradually add the sifted powdered sugar, 2 tablespoons of strawberry reduction, heavy cream, and a pinch of salt. Beat on high for 2 minutes until a stable, airy buttercream forms.
  7. Fit a piping bag with a star tip and pipe generous swirls of frosting onto the cooled cupcakes.