2 cups plus 2 tablespoons all-purpose flour (You HAVE to sift the flour or it will not come out right. I also used cake flour!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream (I love using Crema Rancherito Sour Cream instead. Same measurements)
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
3/4 cup fresh strawberries, diced into 1/4" pieces ( I used a full cup. I think next time I will actually use more!)
DIRECTIONS
Preheat oven to 350 degrees (F).
Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside.
In a large bowl combine 2 cups of the flour, baking powder, baking soda and salt; set aside.
In a small bowl combine the milk and sour cream, mix well to combine and set aside.
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and sugar until light and fluffy; about 4 minutes (don't skimp on time here!).
Beat in the eggs and egg yolk, one at a time, beating well after each addition.
Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour.
Stir in the hot water, beating just until combined; set aside.
Place diced strawberries and remaining flour in a small bowl; toss well to coat, being sure each piece is completely covered in flour. Fold strawberries and any remaining flour into batter, stirring just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. In the meantime, make your frosting.
Strawberry FIlling
INGEDIENTS
2 sticks unsalted butter
1 bag (or 2 pounds, or about 7 cups) of powdered sugar
1 T. of flavoring (I use 2 t. of strawberry extract and 1 t. of vanilla, but you can mix to your liking)
Pinch salt (Yes, salt) ( I use chocolate coconut salt)
About 2 T. heavy whipping cream
1/2 cup finely diced up strawberries
DIRECTIONS
Take your butter out of your fridge in plenty of time to let it come to room temperature. (Not melted, but soft)
Now whip that butter. JUST the butter. (Seriously just whip it till it is like fluffy silk)
Before you add anything else to the bowl, whip that butter. Keep whipping a good 3-5 minutes.
Add in the flavoring of your choice and the pinch of salt and mix.
Then start adding the powdered sugar a couple of cups at a time until it is all mixed in. (I only added a cup at a time)
Drizzle in half of that whipping cream.
Add half and check the consistency. Add the rest if you think it’s not too thin.
If you wish to color your frosting, I recommend gel color.
When putting in the gel color also add your strawberries.
Whip that frosting until you think you’ve whipped it enough, and then keep that mixer on another minute or two.
Use a piping bag.
I suggest placing in a tupperware container or bag and placing in the fridge over night.
In the morning or a few hours later re-whip frosting and stuff your cupcakes with it.
vanilla buttercream piping
INGEDIENTS
2 sticks (1 cup) unsalted butter, softened (I love the sweet cream unsalted butter)
1 cup cane sugar
1 cup whole milk (I like to use heavy whipping cream)
1/4 cup sifted all-purpose flour
1 1/2 tablespoons vanilla extract (You can also use vanilla bean paste!)
DIRECTIONS
Cream the butter on medium speed, 3 to 5 minutes, in a standing mixer or with a hand mixer until soft, about 30 seconds.
Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps.
Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil.
Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.
Immediately remove the pan from the heat, but keep stirring. (After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own. If you overheat it and get small lumps, try to whisk vigorously to get them out, or pass the mixture through a fine-mesh sieve.) If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.
Once the milk mixture has thickened, set it aside to cool to room temperature. You can stick it in the freezer to rush the cooling.
With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add vanilla to combine.
