Cupcakes
Ingredients
1 lb. Strawberries
1/2 c sugar
Cornstarch slurry- 1- 1 1/2 T. Cornstarch/2-3 T water
2 sticks butter, room temperature
1 c. Sugar
4 eggs
2 1/2 c. Flour
2 t. Baking powder
1/2 t. Salt
2/3 c milk, room temperature
1/3 c. Heavy cream, room temperature
6 egg whites
Strawberry buttercream
Option 1
1 3/4 c sugar
1 T corn syrup
2 1/2 sticks butter, room temperature
1/3-1/2 c strawberry preserves, room temperature
Option 2
1? c powdered sugar
2 1/2 sticks butter room temperature
1/4 c milk
1/3-1/2 c strawberry preserves, room temperature
Instructions
1. Cut strawberries into bite sized pieces. Cook strawberries and sugar until strawberries are softened
2. Mix together cornstarch and water.
3. Add to strawberries and cook till thickened
3. Allow the strawberries to cool to room temperature
4. Preheat oven to 350 degrees
5. In a stand mixer or handheld mixer, mix butter and sugar until well combined. Use a spatula to scrape down butter that has come up the sides.
6. Add eggs one at a time. If the mixture comes up the sides, use a spatula again.
7. Mix together all dry ingredients
8. Using half the dry ingredients and the strawberries, alternate between mixing in dry ingredients and strawberries.
9. Then using the other half of the ingredients alternate mixing in dry ingredients and milk/heavy cream combination. Start and end with mixing in dry ingredients.
10. Mix by hand at the end to make sure it is all well incorporated.
10. Use 1/3 measuring cup to fill batter in cupcake tin with liners. You will wind up with 24 cupcakes
11. Bake 18-20 minutes until it comes clean with a toothpick. Turn the cupcakes half way through.
12. Cool 5 minutes in cupcake tin then remove from the tin and finish cooling on a baking rack
13. While the cupcakes are cooling make the buttercream.
Option 1.
1. In a pot, put sugar and water together Add just enough water to make all the sugar wet.
2. Put the pot on the stove to boil. Right as it starts to boil add corn syrup. Cook sugar to 235 degrees
3. While the sugar is cooking beat egg whites to firm peak. When you remove the whisk the egg whites should not move at all.
4. Once the sugar is at 235 degrees slowly add the sugar to the egg whites while you continue to whisk them.
5. Once incorporated continue to whisk until the mixture comes to room temperature.
6. Switch whisk attachment for paddle. Add butter. Beat on high then switch to medium to firm up
7. Add preserves and mix at the end.
Option 2
Gluten free that doesn't suck 