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2 tsp. Clabber Girl Baking Powder
1 C. buttermilk
1/2 tsp. salt
1 C. fresh strawberries, stemmed, sliced and mashed
3/4 C. butter, softened
Frosting:
1 C. granulated sugar
16 oz. powdered sugar, sifted
1/2 C. brown sugar, firmly packed
1/2 C. butter, softened
3 lg. eggs
3-4 Tbsp. milk
Cupcakes:
1/2 tsp. almond extract
1 tsp. almond extract
2 1/2 C. all-purpose flour
1/2 tsp. vanilla extract
Cupcakes:
Preheat to 350° F. Line muffin pans with paper baking cups. In a large bowl, whisk flour, ground almonds, baking powder and salt. In a separate bowl, cream butter and sugar until smooth. Add egg yolks and beat well; beat in almond extract. Gradually add flour mixture, alternating with milk, beginning and ending with flour mixture. Mix until just blended. In a clean bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold in egg whites into batter with a spatula. Divide batter evenly among the pan, filling each about 3/4-full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack before frosting.
Frosting:
With an electric mixer, combine sugar, butter, milk and vanilla. Beat at medium speed for 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Pipe frosting onto cupcakes using a piping bag without a tip.
2 tsp. Clabber Girl Baking Powder
1 C. buttermilk
1/2 tsp. salt
1 C. fresh strawberries, stemmed, sliced and mashed
3/4 C. butter, softened
Frosting:
1 C. granulated sugar
16 oz. powdered sugar, sifted
1/2 C. brown sugar, firmly packed
1/2 C. butter, softened
3 lg. eggs
3-4 Tbsp. milk
Cupcakes:
1/2 tsp. almond extract
1 tsp. almond extract
2 1/2 C. all-purpose flour
1/2 tsp. vanilla extract
Cupcakes:
Preheat to 350° F. Line muffin pans with paper baking cups. In a large bowl, whisk flour, ground almonds, baking powder and salt. In a separate bowl, cream butter and sugar until smooth. Add egg yolks and beat well; beat in almond extract. Gradually add flour mixture, alternating with milk, beginning and ending with flour mixture. Mix until just blended. In a clean bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold in egg whites into batter with a spatula. Divide batter evenly among the pan, filling each about 3/4-full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack before frosting.
Frosting:
With an electric mixer, combine sugar, butter, milk and vanilla. Beat at medium speed for 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Pipe frosting onto cupcakes using a piping bag without a tip.