The original recipe has a Swiss Meringue Buttercream frosting.
I made several mistakes when I made this frosting.
I don't know why I failed making buttercream frosting.
But redeemed myself with the wrapping.
How does it look? Not bad?
Ingredients
1 + 1/2 c all purpose flour
1/4 c cake flour
1 + 1/2 t baking powder
1/2 t salt
1/2 c unsalted butter (room temperature)
1 c sugar
2 eggs
3/4 t vanilla extract
1/2 c milk
1 c chopped strawberries
strawberries for garnish
Directions
Preheat oven to 350, line a 12 cupcake pan with paper liners, set aside.
In a large bowl, mix together flours, baking powder and salt, set aside.
With an electric mixer on medium-high speed cream together the sugar, butter and vanilla until fluffy about 3 minutes.
Add the eggs one at a time and beat.
Add milk.
Reduce the mixer speed to low, add the flour mixture in two batches.
Use a rubber spatula to gently fold in the chopped strawberries.
Fill each cup 3/4 full.
Bake for 25-30 minutes and cool for 15 minutes.
Do you want to decorate the cupcake?
Spread or pipe the buttercream frosting on each cupcake.
I recommend Martha Stewart's Strawberry Meringue Buttercream.
Enjoy~
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