1 1/2cupsfresh strawberriesor frozen strawberries that have been defrosted
1cupbutter,softened
2 1/2to 3 cups confectioners' sugar,divided
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees and line two 12-cup muffing pans with liners.
In a large bowl sift together both flours, baking powder, and salt. Set aside.
In a large glass liquid measuring cup combine milk, half-and-half, and vanilla. Set aside.
In the bowl of an electric mixer, combine butter and sugar. Beat for 2 to 5 minutes, depending on how soft butter is. You want to beat until the mixture looks very creamy.
Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
With mixer on low speed, add dry ingredients in 3 additions, alternating with liquid ingredients added in 2 additions. Mix each addition just until ingredients are combined before adding next addition. Scrape sides of bowl to make sure everything is mixed well.
Let batter rest for 15 minutes.
Stir batter gently and divide between cupcake liners, filling 3/4 full. Bake until tops are firm and a wooden pick inserted in the middle comes out with just a few crumbs attached, about 20 minutes. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to cool completely.
Place strawberries in a blender and blend until smooth. Transfer strawberry puree to a small saucepan and simmer (stirring frequently) until reduced by at least half. You should have about 1/3 a cup of puree. Place puree in a small bowl and refrigerate until cooled.
Beat butter until fluffy. Beat in 1 cup of confectioner's sugar.
Beat in half of strawberry puree.
Beat in another cup of confectioners' sugar and then the remaining puree.
Beat in vanilla extract.
Do a taste test and based on desired sweetness, add either 1/2 or 1 full cup of confectioners' sugar. If you need to thin the frosting, add a little milk or half-and-half.
Notes
For best results, butter, milk, half-and-half, and eggs should be at room temperature.Cupcake Batter from Craftsy's The Perfect Cupcake