*The* Perfect Strawberry Cupcake

Summertime is strawberry time. I think strawberry jello popsickles, cool strawberry pie with whipped cream, and of course, strawberry cupcakes. When I think cupcakes, I think Mindy's Martha Stewart's Cupcakes cookbook and all the gloriousness that is inside. Seriously, the goodies inside are so picture-perfect, so scrumptious looking, it may as well be considered cupcake baker's porn.

Joygasm!

Strawberry Cupcakes, recipe courtesy of Martha Stewart

Ingredients:

* 2 3/4 cups all-purpose flour
* 1/2 cup cake flour (not self rising) this is worth purchasing if you don't already have it
* 1 tablespoon baking powder
* 1 teaspoon salt
* 8 oz unsalted butter, softened
* 2 1/4 cup sugar
* 3 large eggs
* 1 large egg white
* 1 cup whole milk
* 1 1/2 teaspoon vanilla extract
* 2 cups finely chopped strawberries

To Do:

* Preheat oven to 350 degrees. Line standard muffin tins with liners.
* Whisk dry ingredients in a large bowl: flour, cake flour, baking powder, salt
* Cream butter and sugar together until light and fluffy. Be sure to add each egg one at a time and beat well after each addition
* Mix the milk and vanilla together.
* Add the dry ingredients and the milk mixture, alternating, to the creamed butter and sugar mixture.
* Once batter is combined, hand stir in strawberries
* Fill cupcake liners 2/3 of the way full.
* Bake for about 20 minutes, or until toothpick comes out clean. Cool on wire racks.

Strawberry Buttercream Frosting, recipe courtesy of Martha Stewart

Ingredients:

* 4 large egg whites, room temperature
* 1 1/4 cups sugar
* 3/4 lb unsalted butter, cut into small pieces
* 1 1/2 cup fresh strawberries, pureed

To Do:

* Place whites and sugar into heatproof mixer bowl set over pot of simmering water. (yay for making a double boiler!) Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Mindy and I just whisked it until dissolved, but it took both of us whisking like crazy- our arms were sore the next day, haha!
* Remove from heat, attach bowl to mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high and whisk until stiff, glossy peaks form- about 6 more minutes. Reduce speed and add butter, one piece at a time, whisking well after each addition.
* Switch to paddle attachment, and with mixer on low speed, add the strawberry puree and beat until smooth. Use immediately or refrigerate (note: if you refrigerate, you may need to give it a quick mix again before you frost cupcakes!!!!!!)

Most moist cupcake ever
Look at all those real strawberries in there!