Strawberry Cupcakes with Strawberry Buttercream

Strawberry Cupcakes with Strawberry Buttercream
makes 12 cupcakes

Ingredients
For the cupcakes:
-3/4 cup cake flour
-3/4 cup all-purpose flour
-1 tsp baking powder
-1/4 tsp salt
-1 stick unsalted butter, softened
-1 cup granulated sugar
-3 eggs (1 whole, 2 whites stiffly beaten)
-1/4 cup milk
-1 tsp vanilla extract
-1 cup fresh strawberries, pureed (1/3 cup puree for cupcakes, 3 Tbsp for buttercream)

Preheat oven to 350 degrees. Line cupcake pan with 12 paper liners.In medium bowl combine flours, baking powder and salt.In bowl of electric mixer beat butter and sugar on medium speed until creamy.Add 1 egg and beat until combined.
Combine milk, vanilla and strawberry puree in small bowl.
Gradually add in flour mixture and strawberry mixture alternately, scraping down bowl after each addition.In a small bowl beat 2 egg whites on medium speed until stiff peaks form. Gently fold egg whites into cupcake batter.Spoon batter evenly into prepared pans about 2/3 full.Bake for 16-18 minutes until toothpick inserted in center comes out clean.Allow to cool on wire racks.
Frost with Strawberry Buttercream.
Strawberry Buttercream
-2 sticks unsalted butter, room temperature
-4 cups confectioners' sugar
-3 Tbsp strawberry puree
-1/2 tsp strawberry extract
In bowl of electric mixer beat butter until creamy.Gradually add confectioners' sugar and continue to mix.Add strawberry puree and strawberry extract and mix well.Transfer icing to piping bag fitted with French decorating tip and swirl onto cupcakes.Wishing you all a sweet spring!