Vanilla Cupcakes with Strawberry Buttercream

This is a continuation of my Cupcake Quartet post - or how to make four flavors of cupcakes out of two batters and two frostings. For the chocolate cupcakes how-to, see the original post here.

The strawberry cupcakes are made using vanilla cake batter (recipe follows) and the last third of the vanilla buttercream you made for the chocolate cupcakes (see previous post). Add real strawberry puree to the icing and it flavors the icing and tints it pink for an all-natural treat! Be sure to flavor half the vanilla batter with lemon zest if you plan to make half of the cupcakes lemon. In my next post, I will give you the recipe for the lemon cream cheese icing to finish off the cupcake quartet!

Vanilla Bean Cupcakes

adapted from Sky High: Irresistible Triple Layer Cakes

makes about 35 cupcakes

3 cups cake flour

2 cups sugar

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1 whole vanilla bean, split in half lengthwise (may be omitted if you have no vanilla beans)

2 sticks plus 2 tablespoons (9 ounces) unsalted butter at room temperature

1 1/3 cups milk

5 egg whites

1 tablespoon vanilla extract

1 tablespoon of finely grated lemon zest to make half the cupcakes lemon-flavored

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners and set aside.

Place the flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend well. With the tip of a small knife, scrape the tiny seeds from inside the vanilla bean into the bowl; discard the outer pod or reserve for another use. Add the butter and 1 cup of the milk and mix to blend. Raise the mixer speed to medium and beat until the batter is light and fluffy, about 2 minutes. In a mixing bowl, whisk the egg whites with the vanilla extract and the remaining 1/3 cup milk. Add this to the batter in 2 or 3 additions, scraping down the bowl well and mixing only to incorporate.

{If you plan to make the lemon cupcakes, divide the batter in half and add a tablespoon of grated lemon zest to one half of the batter.}

Fill the cupcake liners 2/3 full and bake for about 20 minutes or until the cake springs back when lightly touched. Allow to cool 10 minutes, then transfer the cupcakes to a cooling rack to cool completely.

Strawberry Buttercream Icing

1/3 of the vanilla buttercream recipe

1/4 cup of strawberry puree made from pureeing fresh or frozen strawberries in a food processor

Drain any watery liquid from the strawberry puree and fold the puree into the buttercream until well combined. Pipe onto the cupcakes using a large star tip.