So, the “Kill Strawberry Mission” continues……
Ingredients (12 mini muffins):Cupcakes
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup fresh strawberry puree
1 stick unsalted butter, soften
1 cup sugar
2 large eggs
Preheat over to 350F. Grease muffin tin or line with muffin liners.
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.
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 eggs until just blended.
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.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, around 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare frosting. 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 strawberry puree, mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Grease the inside of a 1 1/2 inch circle cookie cutter, and cut out mini cupcakes. Frost the cupcakes before serve.