Organic Strawberry Cupcakes
By: Leah Rodrigues
Published: May 6, 2013

Celebrate the spring strawberry with these organic cupcakes.  Pure, delicious and seasonal, the beauty of this dessert is in its simplicity.  Pureed strawberries are added to vanilla cupcake batter to to ensure these mini cakes have a distinct strawberry flavor.  Sometimes fruit cakes can become heavy but this recipe is lightened with whipped egg whites.  Top each cupcake with homemade vanilla frosting and a fresh strawberry.
Strawberry Cupcakes
Recipe Courtesy of Big Fat Baker
Ingredients:



2/3 cup whole fresh organic strawberries with the tops removed
1/4 cup organic milk
1 tsp vanilla
1 1/2 cups white flour
1 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted organic butter, at room temperature
1 cup white sugar
1 organic egg
2 egg whites, at room temperature
 
Directions:








   
Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.


   
Quarter the strawberries and puree until smooth. Measure 1/3 puree and set aside any extra to use for frosting.


   
Mix the 1/3 cup strawberry puree, milk and vanilla.


   
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.


   
In a large bowl cream the butter until light and fluffy. Continue to mix while slowly adding the sugar.


   
Mix in the egg until just barely incorporated, then add the egg whites 1 at a time until just mixed in.


   
In a few alternating parts, starting and ending with the flour mixture, mix in the flour mixture and strawberry mixture.


   
Spoon the batter into the cupcake pans and bake 20 - 25 minutes, rotating the pans 180 degrees during baking. The cupcakes are done when a toothpick comes out clean after inserting into the middle of the cupcake.


   
Cool 5-10 minutes in the pan then cool completely on a wire rack. Once completely cool to the touch frost the cupcakes with the fresh strawberry frosting.

Preheat the oven to 350 degrees Fahrenheit and line a cupcake pan with cupcake liners.


     
Quarter the strawberries and puree until smooth. Measure 1/3 puree and set aside any extra to use for frosting.


     
Mix the 1/3 cup strawberry puree, milk and vanilla.


     
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.


     
In a large bowl cream the butter until light and fluffy. Continue to mix while slowly adding the sugar.


     
Mix in the egg until just barely incorporated, then add the egg whites 1 at a time until just mixed in.


     
In a few alternating parts, starting and ending with the flour mixture, mix in the flour mixture and strawberry mixture.


     
Spoon the batter into the cupcake pans and bake 20 - 25 minutes, rotating the pans 180 degrees during baking. The cupcakes are done when a toothpick comes out clean after inserting into the middle of the cupcake.


     
Cool 5-10 minutes in the pan then cool completely on a wire rack. Once completely cool to the touch frost the cupcakes with the fresh strawberry frosting.