You've got to try them!!

Theses are the BEST cupcakes. I saw Martha Stewart show the other day and this lady was on making cupcakes. They were so beautiful I thought to myself "man I wish there was a store around here, but theres not so get over it..." then a couple seconds later she said."I have a store in Newport Beach, Beverly Hills and DALLAS." I was so excited especially since I was driving to Dallas in about an hour to teach my sisters enrichment. The stop was well worth the time and the money (at $3.25 each these are not an everyday thing). I bought four to take to my sisters house to share with her and my mom. I bought three flavors Peanut Butter Chip, Red Velvet, and two strawberries. So we cut them all up so we could all taste a little of each. Let me just say OH MY GOSH!!! The strawberry cupcake brought Katie to tears honestly it was Amazing!! So now I'm making four dozen to share with friends on Valentines day. I'm sure they wont turn out quite as good as the store bought version but I think they will do. Below is the recipe for the Strawberry Cupcake. Hope everyone has a wonderful Valentines Day.


Strawberry cupcakes
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting
Makes enough for 1 dozen cupcakes
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Directions
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.