Strawberry Cupcakes and Frosting

Makes 1 dozen

2/3 c whole fresh or frozen strawberries, thawed
1 1/2 c cake flour sifted (I used regular flour, not sifted)
1 tsp. baking powder
1/4 tsp. salt
1/4 c milk
1 tsp. vanilla
1/2 c (1 stick) butter, room temperature
1 c sugar
1 lg. egg
2 lg. egg whites

Preheat oven to 350. Line a muffin tin with cupcake liners.

Place strawberries in a food processor or blender, blend until pureed. You need 1/3 cup of puree for cupcakes, save any extra (you need 3 T) for frosting.

In a medium bowl, whisk together flour, baking powder and salt, set aside. In a small bowl mix together milk, vanilla, and 1/3 c strawberry puree and set aside.

In a bowl of an electric mixer cream butter until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the speed to medium and add egg and egg whites just until blended.

With the mixer on low add half the flour mixture and mix until just blended. Add the milk mixture and mix until blended. Add remaining flour mixture just until blended.

Divide batter into muffin cups. Bake until tops are just dry to the touch, 22-25 minutes.

Cool and frost.

Strawberry Frosting

3 T strawberries, pureed
1 c (2 sticks) butter
3 1/2 c powdered sugar
1/2 tsp. vanilla

Beat butter and a pinch of salt until light and fluffy. Reduce mixer speed and add powdered sugar, beat until well combined. Add vanilla and strawberry puree just until blended. Do not overmix, frosting should be dense and creamy.