Strawberry Cupcakes

I know my niece Amira really loves strawberries so I have been working on a strawberry cupcake that she could make with my sister! Since the cupcake is red, the frosting is better off white, or according to John, it would be cuter in green, piped as leaves across the top of the cupcake.

Strawberry Cupcake – 10 large cupcakes
1 1/2 cups sifted flour
1/2 tablespoon baking powder
1/4 teaspoon Kosher salt
1/2 cup whole milk
1/2 cup seedless strawberry jam
1 tablespoon red gel food coloring
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
8 tablespoons unsalted butter (1/2 cup), room temperature
4 ounces cream cheese, softened
1/2 pound confectioner’s sugar, sifted
1/2 teaspoon strawberry extract

Preheat the oven to 350 degrees F. Prepare a muffin pan, with liners and set aside.

Whisk sifted flour, baking powder and Kosher salt in bowl, set aside. In another bowl whisk together milk, jam, red gel food coloring. In a larger third bowl beat together sugar, oil, vanilla extract, and the egg until the mixture is pale and smooth. Add the red mixture of ingredients into the other wet ingredients. Mix in the dry ingredients until combined. Using an ice cream scoop, scoop the batter into a muffin pan, and bake for 30 minutes, or until a toothpick comes out clean. Cool cupcakes in pan.

To make the frosting, beat the butter and cream cheese until smooth. Add the confectioner’s sugar and strawberry extract (add green gel food coloring)- beat until smooth. Frost the cupcakes, and refrigerate for about an hour.

This is perfect to serve with tea after lunch.

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