Ingredients
For the Strawberry Cupcakes [Makes about 18 cupcakes]
- 2 1/4 cups cake flour
- 1 1/2 cups white granulated sugar
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1.5 sticks unsalted butter[ at room temperature]
- 3/4 cup pureed strawberries [frozen/fresh]
- 4 large egg whites
- 1 tsp vanilla extract
- 1/3 cup milk
- 1-2 drops of red/pink food color depending on how pink you want your cupcakes
For the Chocolate Frosting
- 2.5 cups confectioners sugar
- 1/2 cup sour cream, at room temperature
- 1 tbsp unsalted butter, softened
- 1 cup semi sweet chocolate chips
- 1 tsp vanilla extract
- 2-3 tbsp of milk or as required to thin out the frosting.
Method:
[For the Cupcakes]
- Preheat oven to 350 F.Line your cupcakes pan with cases or grease thoroughly.
- I like to strain out the pureed strawberries through a sieve once.You can skip this step if you do not want to.
- In a medium bowl sift flour, sugar, baking powder and salt.Set aside.
- In a large bowl, beat the softened butter with the pureed strawberry until mixed.
- Add the flour mix to the butter mix and blend until fluffy.The batter will be thick
- In another bowl,beat egg whites, milk, vanilla extract and food color until light and fluffy.
- Fold in the whisked egg whites into the batter, divided.Keep mixing gently until whole of it is incorporated.D
- Using your cookie/ice-cream scoop, fill the cupcake pan about 3/4 full.
- Bake 18 – 22 minutes, or until toothpick inserted in center comes out clean.Mine took 20 minutes.
- Transfer the cupcakes to the rack for cooling.Let cool completely before frosting [recipe below]
Sour Cream Chocolate Frosting
On a double boiler, melt the chocolate chips.Mix the vanilla extract and let them cool to room temperature.Cream softened butter and sour cream until well blended.Blend in melted and cooled chocolate chips until smooth.Add confectioner’s sugar and beat well.Add a teaspoon of milk at a time until desired, spreadable consistency is reached.
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