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Strawberry Cupcakes with Swiss Meringue Buttercream

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Banish mushy cupcakes with this tested recipe! Using roasted strawberries and a silky freeze-dried strawberry Swiss meringue buttercream, these are the ultimate natural strawberry treats.

Ingredients

Scale

16 ounces fresh strawberries, halved

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick) at room temp

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 cup milk

1.3 ounces freeze dried strawberries

1/2 cup egg whites

1 cup granulated sugar

1 cup unsalted butter, cubed

1 teaspoon vanilla

1 pint fresh strawberries

2 teaspoons cornstarch

2 teaspoons water

1/4 cup sugar

1 tablespoon lemon juice

Instructions

1. Preheat oven to 400 Fahrenheit. Roast 16oz chopped strawberries for 30-40 minutes until soft. Drain on paper towels.

2. Lower oven to 350 Fahrenheit. Line muffin tin.

3. Mix cake flour, baking powder, and salt. Beat in butter then sugar until sandy.

4. Add eggs, vanilla, and milk. Fold in blotted roasted strawberries.

5. Fill liners 2/3 full and bake for 20 minutes. Cool completely.

6. Pulverize freeze dried berries into powder and sift.

7. Whisk egg whites and sugar over a double boiler until 160 Fahrenheit.

8. Whip to a stiff meringue, then beat in butter and strawberry powder.

9. Make glaze by boiling sugar, lemon, chopped berries, and cornstarch water.

10. Dip strawberry halves in glaze, pipe buttercream onto cupcakes, and top with glazed fruit.

Notes

Blot the roasted strawberries thoroughly to prevent a soggy cupcake base.

If the buttercream curdles, keep whipping for 10-15 minutes until it emulsifies.

Use a large closed star tip for that professional bakery swirl.

Nutrition

Find it online: https://www.flavourrecipe.com/best-strawberry-cupcakes/