Strawberry Buttercream Icing Ingredients:
- 4 C Icing Sugar
- 1 C Butter
- 1/2 T Vanilla
- Pint of Pureed Strawberries (blended in food processor or blender, then sieve the seeds out)
Vanilla Cupcake Ingredients:
- 1 1/2 C Flour
- 1 C Sugar
- 1/2 T Baking Powder
- Pinch of Salt
- 1/2 C Butter (cut into 1'' cubes)
- 2 Eggs
- 1/2 C Buttermilk
- 1 teaspoon Vanilla Extract
Cake Directions:
Preheat oven 325 F. Line muffin tin with 12 cupcake linings. Using an electric mixer combine dry ingredients. Add in butter until slightly chunky, but mixed. In separate bowl whisk wet ingredients. In three parts slowly add wet ingredients to dry at medium speed. Mix until all ingredients are combined, do not over mix. Divide batter up among the cupcake linings, fill 3/4 of way. Bake for 17-20 minutes.
Using an electric mixer blend butter (room temperature) on low until smooth. Sift 4 cups of icing sugar, and slowly add to butter mixing on low (cover bowl with damp cloth so sugar doesn't shoot all over your counter/you!). Once the mixer is more ore less combined turn up the mixer to med/high and add the vanilla and pureed strawberries. If it is too runny add more icing sugar, if it is too stiff add 1 T of milk.
Once cooled remove small section from the top of each cupcake.
Spoon in pureed strawberry mixture into the cupcake hole.
Ice then decorate and voila!
