Cupcakes

• 2 3/4 cups all-purpose flour
• 1/2 cup cake flour (not self-rising, for a tender crumb)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 1/4 cups granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 large whole eggs plus 1 egg white (at room temperature for best results)
• 1 cup whole milk (at room temperature)
• 2 cups finely chopped fresh strawberries plus more for garnish

Strawberry Meringue Buttercream

• 1 1/2 cups fresh strawberries (about 8 ounces, rinsed, hulled, and coarsely chopped)
• 4 large egg whites
• 1 1/4 cups granulated sugar
• 1 1/2 cups (3 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature

To Make the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line standard muffin tins with paper liners, preparing for your delicious creations. This ensures easy removal and a clean presentation.
2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Sifting or whisking these dry ingredients thoroughly ensures a lump-free mixture and lighter, more evenly textured cupcakes. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and pure vanilla extract on medium-high speed. Beat until the mixture is visibly pale and wonderfully fluffy, usually taking 3-5 minutes. This creaming process incorporates air, essential for a light cupcake.
4. Add the whole eggs and the extra egg white one at a time, beating well after each addition until each egg is fully incorporated into the batter. This creates a stable emulsion and prevents the batter from separating. Scrape down the sides of the bowl with a spatula as needed to ensure everything is well mixed and no pockets of uncreamed ingredients remain.
5. Reduce the mixer speed to low. Gradually add the dry flour mixture in two batches, alternating with the milk. Begin and end with the flour mixture. Mix just until everything is combined; be careful not to overmix, as excessive mixing can develop the gluten too much, leading to dense or tough cupcakes.
6. Gently fold in the finely chopped fresh strawberries by hand using a flexible spatula. This step ensures the delicate berries are evenly distributed throughout the batter without being crushed, contributing bursts of fresh flavor.
7. Fill each prepared paper liner approximately three-quarters full with the cupcake batter. This allows adequate room for the cupcakes to rise beautifully without overflowing their cases.
8. Bake for 20-30 minutes, rotating the pans halfway through to ensure even baking and browning. The cupcakes are done when they are golden brown, spring back lightly when touched, and a toothpick inserted into the center comes out clean. If you’re at high altitude, remember to adjust temperature and time as discussed earlier in the article.
9. Allow the cupcakes to cool in the muffin tins on a wire rack for about 15 minutes before carefully transferring them directly to the wire rack to cool completely. Cooling thoroughly is essential before frosting to prevent the buttercream from melting.

To Make the Strawberry Meringue Buttercream:

1. Begin by pureeing the fresh strawberries in a food processor until smooth. This vibrant, natural puree will infuse your buttercream with authentic strawberry flavor and a beautiful pink hue, eliminating the need for artificial colorings or flavorings.
2. In a large heatproof bowl (preferably the bowl of your stand mixer), combine the egg whites and granulated sugar. Place this bowl over a saucepan of simmering water (creating a double boiler setup), ensuring the bottom of the bowl does not touch the water.
3. Whisk the egg white and sugar mixture constantly by hand until it feels warm to the touch (around 160°F or 71°C on an instant-read thermometer) and the sugar has completely dissolved. To check for dissolved sugar, rub a small amount between your fingertips – it should feel perfectly smooth, without any grainy sugar crystals. This process pasteurizes the egg whites and creates a stable meringue base.
4. Carefully remove the bowl from the heat and attach it to your stand mixer, fitted with the whisk attachment. Start mixing on low speed, gradually increasing to medium-high. Whip the mixture until stiff, glossy peaks form. Continue beating until the meringue is fluffy, glossy, and completely cool to the touch (feel the bottom of the bowl), which typically takes about 10 minutes. This cooling step is crucial to prevent the butter from melting when added.
5. With the mixer running on medium-low speed, begin adding the room-temperature butter, a few tablespoon-sized pieces at a time. Mix thoroughly after each addition. Initially, the mixture might look curdled or separated – do not worry, this is normal! Continue beating, and it will miraculously come together and become smooth and creamy.
6. Once all the butter has been incorporated, scrape down the sides of the bowl with a flexible spatula. Switch from the whisk attachment to the paddle attachment. Continue beating on low speed for approximately 2 minutes to eliminate any trapped air bubbles, resulting in a super smooth and silky buttercream with a luxurious texture.
7. Finally, add the prepared strawberry puree and beat until it is fully combined and the buttercream takes on a lovely light pink color and a delightful strawberry flavor. Stir once more with a flexible spatula to ensure ultimate smoothness and an even consistency.
8. If using the buttercream on the same day, keep it at room temperature in an airtight container for up to 2 hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. Before using refrigerated or frozen buttercream, bring it to room temperature and re-beat it with the paddle attachment on low speed for about 5 minutes until it’s smooth and luscious again.
9. To finish your cupcakes, fill a pastry bag fitted with a large open-star tip with the strawberry meringue buttercream. Pipe beautiful swirls onto each cooled cupcake, starting from the outside and working your way inwards, pulling up gently to form a peak. Just before serving, adorn each cupcake with a thinly sliced fresh strawberry for an elegant touch and an extra burst of fresh fruit flavor.

• Source: This inspiring recipe is adapted from Martha Stewart’s Cupcakes. Her expertise provides a fantastic foundation for these delightful treats.
• High Altitude Baking: For those baking at higher elevations (e.g., 3,500 feet and above), you may need to increase your oven temperature by 15-25°F and reduce baking time by 5-10 minutes. Additionally, consider slightly reducing leavening agents (baking powder) by about 1/4 teaspoon and increasing liquid by 1-2 tablespoons per cup of flour, or increasing flour by 1-2 tablespoons per cup. Always monitor your cupcakes closely, as adjustments vary by location and recipe.
• Ingredient Temperature: Ensuring your butter, eggs, and milk are all at room temperature for the cupcake batter is crucial. This helps them emulsify properly, creating a smoother, more uniform batter and ultimately contributing to a finer, more tender crumb in the finished cupcakes.
• Fresh Strawberries: While frozen strawberries can be used in a pinch, fresh, ripe, and in-season strawberries will provide the absolute best flavor and natural vibrant color for both the cake and the buttercream. The moisture content is also ideal.
• Don’t Overmix: This cannot be stressed enough! Overmixing the cupcake batter can develop the gluten too much, resulting in dense or tough cupcakes. Mix only until the ingredients are just combined and no streaks of flour remain.
• Cooling is Key: Always allow cupcakes to cool completely before applying frosting. Applying buttercream to warm cupcakes will cause it to melt and slide off, ruining your beautifully piped decoration and texture.
• Buttercream Consistency: If your meringue buttercream seems too thin, pop it in the fridge for 15-20 minutes, then re-whip. If it’s too thick, place the bowl over a pan of warm water (not simmering) for a minute, then re-whip.