STRAWBERRY CUPCAKES

2/3 cup fresh strawberries, halved

1/4 cup milk
1 tsp vanilla extract
1 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
2 large egg whites
1 cup all-purpose flour, sifted
1/2 cup whole-wheat pastry flour, sifted
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Line 12 muffin cups with paper cupcake liners; set aside.

Puree the strawberries in a food processor.  Combine puree with the milk and vanilla; set aside.

Using an electric mixer, beat the butter at medium speed until creamy; gradually add in the sugar, beating well.  Add the egg; beat until blended.  Add the egg whites and beat until blended.

Whisk together the flours, baking powder, and salt; add to the butter mixture alternately with the strawberry mixture beginning and ending with the flour mixture.  Beat at low speed after each addition.

Spoon the batter into the prepared pans and bakeat 350 degrees for 20 minutes or until the tops are dry to the touch.  Remove from the pans and allow to cool completely on wire racks.

Frost the completely cooled cupcakes with the following recipe for Strawberry Frosting:

1/2 cup fresh strawberries, halved and pureed in food processor
2 sticks butter
3 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla extract

Reserve 3 tablespoons of the strawberry puree.  Polk a few tiny holes in the cooled cupcakes and drizzle with the remaining puree, if desired.  Otherwise, reserve for another use.

Beat the butter with electric mixer until creamy.  Gradually add the powdered sugar at low speed until blended.  Add the vanilla extract and the 3 tablespoons of the strawberry puree and beat just until blended, thick, creamy, and ready to spread.  Pile the frosting atop the cupcakes for serving.

This is my adaptation of a recipe from Sprinkles cupcakes.