Strawberry Cupcakes with Swiss Strawberry Buttercream

While I was attending my Cake Decorating course , we were required to bring some cupcakes for decorating and filling. I was feeling a bit uninspired as to my flavor choices and decided to check online for some ideas. Surely enough Annie's eats did not fail me and I saw these beauties with lovely swirls of pink buttercream.

The cupcakes are really delicious especially on their own and I ate most of them without any frosting on top. While I did try making the buttercream I was not a fan of it but only because I don't like buttercream in general. I was a bit worried that I would not be able to make it but after 10 minutes in the stand mixer the buttercream beautifully just comes together. One minute its a curdled looking mess and then it just transforms right before your eyes!

I filled my cupcakes with a simple strawberry sauce using a filling tip but they can also be served plain.

Recipe Source - Given as is from Annie's Eats with my notes in red.

Ingredients - Makes 32 Cupcakes

For The Cupcakes
21/4 Cups All-Purpose Flour
1/2 Cup Cake Flour
1 Tbsp Baking powder
1 Tsp Salt
2 Sticks (1 cup) Unsalted Butter, At Room Temperature
21/4 Cups Sugar
1 1/2 Tsp Vanilla Extract
3 Large Eggs Plus 1 Large Egg White
1 Cup Milk
2 1/2 Cups Finely Chopped Fresh Strawberries (I used frozen strawberries for both cake and frosting)
For The Frosting
1 1/2 Cups Fresh Strawberries (8 oz.), Rinsed, Hulled And Coarsely Chopped
4 Large Egg Whites
1 1/4 Cups Sugar
3 Sticks (1½ Cups) Unsalted Butter, At Room Temperature

Make The Cupcakes

1. Preheat the oven to 175˚ C (350˚ F).  Line cupcake pans with paper liners.  

2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.

3. In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  

4. Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  

5.With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.

6. Divide the batter between the paper liners, filling each about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.

Make The Frosting

1. Place the strawberries in a food processor or blender.  Puree until completely smooth.  

2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

4.Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (it took 10 minutes for me)  Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.

5. Fill a pastry bag fitted with a decorative tip with the frosting.  Frost cooled cupcakes as desired.

Happy Eating!!