2 3/4 cups all-purpose flour Note: Makes about to 34 cupcakes.
- 1/2 cup cake flour, (not self-rising)
- 1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish
Make cupcakes as directed in using milk and vanilla for wet ingredients. Stir chopped strawberries into batter. Once cupcakes are cool, frost tops with strawberry buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.