Strawberry Scented Cupcakes
Serves: Makes 18 Cupcakes
- 1¾ cups Flour
- 2 tsp Baking powder
- ⅔ cup Whole milk
- 1 tsp Vanilla
- 3 Eggs
- 6 tbsp Butter, softened
- ⅔ C. Sugar
- ⅓ C. Strawberry Greek Yogurt
- 1 recipe Swiss Meringue Buttercream
- ½ C. Fresh Strawberry Puree
- Berries, to garnish
- Preheat the oven to 325°F.
- Place 18 paper liners in wells of a muffin tin.
- Whisk flour and baking powder together in a small bowl.
- In another bowl, beat the butter and granulated sugar on medium-high speed until fluffy; beat in Greek yogurt until smooth.
- Add in eggs, one at a time, mixing until smooth(scrape down the bowl, if necessary).
- Mix together the milk and vanilla in a small bowl.
- On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
- Divide batter between 18 cupcake liners(about ¼ C. per liner)
- Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
- When cupcakes have cooled, frost them with a spoonful of Swiss meringue buttercream, making a well in the center of the buttercream.
- Fill the center well of each frosted cupcake with about ½ tablespoon of strawberry puree.
- Top each cupcake with a few fresh berries.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/05/12/strawberry-scented-cupcakes/
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