ready in 2 h.
- 2 ¾ cups unbleached all-purpose flour
- ½ cup cake flour
- 1 Tbsp Baking powder
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 2 ¼ cups granulated sugar
- 1 ½ tsps pure vanilla extract
- 3 large, fresh eggs
- 1 egg white
- 1 cup milk
- 2 cups fresh Strawberries (rinsed; hulled and finely chopped; plus extra for garnish)
Preheat oven to 350º F. Line muffin pans with paper or foil liners. In a medium bowl sift flours, baking powder and salt together.
Using an electric mixer set on medium-high speed, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating until each is fully incorporated. Scape the sides of the bowl as necessary. Reduce speed to low and add flour mixture, in two batches, alternating with the milk. Beat until thoroughly mixed. Fold in finely chopped strawberries by hand.
Divide batter evenly between lined cups, filling each cup three-quarters full. Bake for 25 to 30 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 15 minutes in pan. Remove cupcakes from pan and transfer onto wire racks to cool completely before frosting.
In a medium bowl, using an electric handheld mixer on medium speed, beat the butter until smooth and creamy. Add the confectioners' sugar, vanilla extract and salt. Beat on low
speed until just combined. Increase mixer speed and beat until smooth. Add the milk or cream and beat until light and fluffy, about 3 or 4 minutes. Fold in a spoonful or two of strawberry jam.
Spoon frosting into a pastry bag fitted with a large open-star tip. Pipe frosting onto each cupcake. Just prior to serving, arrange on a serving tray and garnish with fresh strawberries.