Strawberry Cupcakes with Ice Cream Buttercream
INGREDIENTS
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Strawberry Cupcakes:
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2 and 3/4 cups all-purpose flour
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1/2 cup cake flour, (not self-rising)
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1 tablespoon baking powder
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1 teaspoon salt
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8 ounces (2 sticks) unsalted butter, softened
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2 and 1/4 cups sugar
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3 large eggs
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1 large egg white
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1 cup whole milk
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1 and 1/2 teaspoons pure vanilla extract
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2 cups finely chopped strawberries
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1-2 drops red/pink gel food coloring, if desired
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Strawberry Buttercream:
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1-2 drops light pink gel food coloring, if desired
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Vanilla Ice Cream Buttercream:
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1 and 1/2 cups (3 sticks) butter at room temperature
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5 cups powdered/confectioners sugar
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2 Tablespoons vanilla extract
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1/4 cup half and half (more to desired consistency)
Comments & Reviews
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