How to Prepare Yummy Strawberry cupcakes with strawberry buttercream

Strawberry cupcakes with strawberry buttercream. The cupcakes don't have a super strong strawberry flavor- you'll taste it, but it's truly brought out when paired with our strawberry frosting. You can of course also add a very small amount of strawberry extract if you still wish. Dry ingredients: Whisk together the flour, baking powder, baking soda and salt.

Also, KitchenAid has kits for anyone who wants to host a Cook for the Cure party - or turn any get together into a Cook for the Cure. Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting Last fall, I won a super awesome giveaway from lovely Lindsay over at Love and Olive Oil. These strawberry cupcakes with strawberry buttercream are just bursting with real strawberry flavor! You can have Strawberry cupcakes with strawberry buttercream using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of Strawberry cupcakes with strawberry buttercream

1. It's of Cupcakes.
2. Prepare 1 1/2 cups of all purpose flour.
3. It's 1 teaspoon of baking powder.
4. Prepare 1/4 teaspoon of salt.
5. You need 1/2 of becel olive oil margarine @ room temperature.
6. Prepare 1 cup of white sugar.
7. It's 1 of egg.
8. Prepare 2 of egg whites.
9. Prepare 2 teaspoons of vanilla extract.
10. Prepare 1/4 cup of original almond milk.
11. It's 1 cup of finely chopped strawberries.
12. It's of Frosting.
13. You need 12 tablespoon of becel olive oil margarine.
14. You need 2 cups of powdered sugar.
15. You need 1/2 cup of frozen strawberries.
16. Prepare 1/4 teaspoon of vanilla extract.

Light, fluffy, super moist vanilla cupcakes topped with creamy strawberry buttercream made from fresh berries. Strawberry Jam: You can make a fresh strawberry reduction instead if desired. Pink Food Coloring: This is optional and you can totally use some raspberry juice instead to get a nice pink. Add cupcake sheets to a pan.

Strawberry cupcakes with strawberry buttercream instructions

1. Pre-heat oven at 350F.
2. Mix sifted dry ingredients except sugar.
3. With a electric mixer on medium beat butter until light, slowly add sugar, on slow- add eggs, vanilla extract and milk.
4. Fold chopped strawberries.
5. Bake 18-20 mins, let cool.
6. For the frosting - using food processor or ninja blender puree frozen strawberries.
7. Beat butter until light and fluffy then gradually add sugar, add vanilla extract lastly add puréed strawberries - adjust according to taste or color..
8. Let it cool in the fridge for half an hour or until cupcakes are completely cold. Pipe then add half fresh strawberry for decoration.

Warm and strain the strawberry preserves. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size. Fresh gluten-free strawberry cupcakes with strawberry buttercream frosting. Moist and tender strawberry cupcakes topped with strawberry buttercream. No artificial colors or flavors, just fresh strawberries in every bite.