12 ounces frozen sliced strawberries in syrup, thawed
1 cup butter, softened
1/2 cup sugar
four large eggs
2 3/4 cups all-purpose soft wheat flour or all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons salt
2 teaspoons strawberry extract
1/4 teaspoon red liquid food coloring
paper baking cups
vegetable cooking spray
preheat oven to 350°. Process strawberries and syrup in a blender or food processor until smooth.
Beat butter and sugar at medium speed with a mixer until creamy. Add 1 1/2 cups strawberry purée. Beat one minute. Add eggs, one at a time, beating until blended after each addition.
Mix flour, baking powder, baking soda, and salt. Add to butter mixture, beating until blended. Stir in strawberry extract and food coloring.
Place paper baking cups into two muffin pans each 12 cups, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
Fresh whipped cream:
1 1/2 cups whipping cream, chilled
2 teaspoons vanilla extract
1/4 cup powdered sugar
beat whipping cream at high speed with electric mixer until soft peaks form. Add vanilla and sugar and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups