Play Date and Cupcakes

Yesterday Ella had some preschool friends over for a play date.  There were 5 girls and not one fight the entire time!  I love that Ella has great friends, and I pray they can continue these friendship for many years.  

Dress up time in Mom's shoes.  

Working Hard!  

I made cupcakes for the girls to decorate and I'm not sure if I made them more for the girls or me.  This is the second batch of these cupcakes that I have made this week.  I am obsessed!  They are so good.  They are strawberry cupcakes with strawberry frosting.  I have always loved strawberry cake or just anything strawberry, so these are right up my alley.   This recipe has fresh strawberry in the batter so the cupcakes bake up really moist and kind of dense.  I will post the recipe below.  

Don't overmix these and make sure to not over bake them.  The recipe only makes 12 so it seems like the perfect amount to just have a small amount around for a snack.  Or if you're like me, to limit the temptation to eat to many.  I think I need to go eat one right now....but I better not, it would be my 3rd today.  I know, I know.... don't judge me

Strawberry Cupcakes

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions

1.  Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

2.  Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary.  If you have any leftover save it for the frosting.

3.  In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

4.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

5.  With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

6.  Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

Makes enough for 1 dozen cupcakes (I had some leftover and used it for a second batch)

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

Directions

1.  Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.