Strawberry Cupcakes
INGREDIENTS
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CUPCAKES:
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2/3 c fresh or frozen strawberries (thawed if frozen); 1/3 cup puree
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1 1/2 c all-purpose flour, sifted
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1/4 t. coarse salt
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1/4 c whole milk
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1 t. vanilla extract
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1/2 c unsalted butter, room temperature
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1 c sugar
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1 large egg, room temperature
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2 large egg whites, room temperature
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FROSTING:
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1/2 c fresh or frozen strawberries (thawed if frozen); 3 Tablespoons puree
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1 c unsalted butter, firm and slightly cold
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pinch of coarse salt
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3 1/2 c confectioner's sugar, sifted
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1/2 t pure vanilla
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