After being converted to using real vanilla, I couldn't resist making these delicious Strawberry Vanilla Cupcakes for my daughter's birthday.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Cooling Time15minutes
Total Time30minutes
Servings10cupcakes
AuthorJanssen Bradshaw
Ingredients
1cupall-purpose flour
2Tablespoonscornstarch
3/4cupgranulated sugar
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
6Tablespoonsbutterroom temperature
1/2cuppureed fresh strawberries
2egg whites
1/6cuphalf-and-half
1teaspoonreal vanillasuch as Nielsen-Massey
optional a few drops of red or pink food coloring (I didn't use this because I don't believe in artificial food coloring couldn't find my bottles of food coloring
Instructions
Preheat the oven to 350 degrees. Line 10 muffin tin cups and set aside.
Sift the flour and cornstarch into a bowl and then whisk in the sugar, baking powder and salt.
In a mixer, beat the butter and strawberries until well-combined, about 2 minutes. Add the flour mixture and beat until very thick and smooth.
In a small bowl, whisk together the egg whites, half-and-half, and vanilla, then add it to the mixer in three parts, beating to combine between each addition.
Evenly divide between the muffin tins (they should be about 3/4 full each).
Bake for 20-25 minutes, until a toothpick comes out clean.