Strawberry Cupcakes

Strawberry Cupcakes with Strawberry Buttercream Frosting

I got a KitchenAid mixer, which I LOVE, for Christmas this year and I couldn't wait to bake a cake.  I had an idea for a strawberry cake that I wanted to try.  I tried it and loved it so when I need to make a dessert for a church picnic a few weeks ago, I chose to make strawberry cupcakes using the same recipe.  They were a big hit!

This recipe is my variation of KitchenAid's white cake recipe.

White Cake
Ingredients:
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening (I use coconut oil)
1 cup milk
1 teaspoon vanilla
2 teaspoons strawberry extract
4 egg whites
1/2 to 1 cup of fresh strawberries (chopped)

Combine dry ingredients in mixer bowl.  Add shortening, milk, and flavorings.   Mix about 1 minute at low speed.  Stop and scrape bowl.  Add egg whites.  Mix at medium/high speed about 1 minute.  Add strawberries and mix at medium/high speed until smooth and fluffy.

Pour batter into cupcake cups.  Bake at 350 degrees for 20-30 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan and cool completely on a wire rack.  Frost.

Buttercream Frosting
Ingredients:
1/3 cup butter, softened
1/4 cup cream or evaporated milk
1 teaspoon vanilla
2 teaspoons strawberry extract
1/4 teaspoon salt
4 cups powdered sugar, divided
milk, if necessary

Place butter in mixer. Beat at medium speed about 1 minute, or until creamy.  Stop and scrape bowl.  Add cream, flavorings, salt and 1 cup powdered sugar.  Mix at very low (stir) speed about 30 seconds.  Stop and scrape bowl.  Mix at low speed about 1 1/2 minutes, or until well blended.  Stop at scrape bowl.

Decrease to stir speed.  Gradually add remaining 3 cups powdered sugar and mix until blended.  Stop and scrape bowl, if necessary.  Add milk, 1 teaspoon at a time, if necessary.  Beat at medium speed about 1 minute, or until smooth.