Strawberry Cupcakes

Oh sweet deliciousness! These cupcakes are amazing. Dont take my word for it, try them yourselves!

Ingredients;

1/2 cup of sugar

1/4 cup unslated butter, room temperature

1 egg, room temperature

6 ounces (standard size container) vanilla yogurt

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

2 tablespoons potato starch

1 1/2 teaspoons baking powder

1/4 teaspoon fine ground salt

1/4 teaspoon baking soda

1/2-1 cup diced fresh strawberries

Instructions;

1. Preheat oven to 400 degrees. Place mixing bowl in freezer for 5 minutes. Line 12 cup muffin tin with paper liners.

2. Cream the sugar and butter with an electric mixer until light and fluffy, about 4 minutes.

3. Add the egg and beat for an additional 2 minutes.

4. Add the yogurt and vanilla. Beat on low until smooth.

5. Whisk in flour, potato starch, baking powder, salt and baking soda together in a seperate bowl.

6. Add flour mixture slowly to the batter. Mix until just blended.

7. Fold in diced strawberries using a spatula.

8. Using an ice cream scoop or 1/4 cup measuring cup, scoop batter into paper liners. Each cup should be filled 3/4 of the way to the top.

9. Turn the heat on the oven down to 350. Put in muffin tin and bake for 20-25 minutes or until a toothpick comes out clean after it's placed in the middle of the cupcake.

10. Cool for 5 minutes in tins, then remove and cool for an additional 20-30 minutes before frosting.

Frosting Ingredients;

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

Frosting Instructions;

1. Place strawberries in the bowl of a small food processor; process until pureed.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy.

3. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined.

4. Add vanilla and 3 heaping tablespoons of strawberry puree (save any remaining strawberry puree for another use); mix until just blended.

5. Place frosting in bowl in refridgerator until you're ready to frost the cupcakes. Use a pastery bag with a star tip for the piled on rosette look! Careful not to handle the frosting too much or it will become too runny!

TIPS

Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Refridgerate these cupcakes to keep them a cool, delicious treat on a hot summer day!