Strawberry Cream Cupcakes
1 cup plus 2 tablespoons sugar
1 1/3 cup self-rising flour
1 tsp. baking powder
3 tablespoons cornstarch
1/2 cup coarsely pureed ripe strawberries
1 cup butter, room temp.
4 eggs, room temp
Makes about 15 cupcakes. Preheat oven to 350 degrees.
In a large bowl place flour, baking powder and cornstarch, whisk to combine.
Cream the butter and sugar together until pale and fluffy in a bowl of a stand mixer. Add eggs one at a time until each is well incorporated then strawberry puree. Add dry ingredients and blend just until incorporated. Do not over mix.
Fill lined baking tin and bake for about 20-25 minutes. Be careful not to over cook , they will be moist but not wet and spring back when touched. Allow to cool briefly in tin and move to racks to finish cooling.
Strawberry Cream Frosting
8 oz. package cream cheese, room temp
1/4 cup butter, room temp
1/4 cup pureed sweet fresh strawberries
7 cup powdered sugar
Combine cream cheese and butter in a bowl of a stand mixer. Beat until fluffy. Add strawberry puree and blend then add sugar. You may need to add additional sugar for correct consistency.
1 small jar quality strawberry preserves
At this point you may choose to filled centers of cooled cupcakes with preserves. Then frost or pipe frosting on top.
Garnish the top of each cupcake with a single beautiful strawberry.