Ingredients:
2 1/2 c. cake flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 large eggs
1/3 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract
1/2 c. pureed strawberries
Preheat oven to 350 degrees. Sift together dry ingredients and set aside. Cream together butter and sugar, then add eggs one at a time, mixing until smooth. Add buttermilk, oil, and vanilla, mixing to combine. Add dry ingredients and mix until combined – do not overmix. Add strawberries.
Fill each cupcake cup about half full. Bake 18-20 minutes. Makes 24-30 cupcakes.
Frost with Coconut & Lime’s Dark Chocolate Icing or any other dark chocolate frosting. I think a ganache would work particularly well, although I liked how C&L’s icing firmed up in the fridge.
Notes
Probably because I puree the strawberries, these cupcakes don’t rise very much. However, I think pureeing is crucial to getting the strawberry flavor throughout and making it more like a cake than a fruit muffin. Next time I’m going to try all-purpose flour and see how that rises.
I’d be interested to hear how this goes for anyone else, especially if you make changes!
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