High Altitude Strawberry Cupcakes with Fresh Strawberry Filling

curlygirlkitchen.com

Krista

subheading: Strawberry Compote:

2 lbs fresh or frozen strawberries, washed, hulled and chopped

1 ½ tbsp lemon juice

3 tbsp Turbinado sugar (or Sugar in the Raw)

subheading: Vanilla Cupcakes:

3 ¼ cups cake flour, spooned and leveled

1 ½ cups granulated sugar

3 tsp baking powder

1 tsp coarse Kosher salt (if using table salt, use half the amount)

2 large eggs

2 large egg whites (save the extra yolks for another use)

1 ½ cups buttermilk, room temperature

½ cup unsalted butter, melted and slightly cooled

½ cup vegetable oil

2 tsp vanilla extract

subheading: Strawberry Buttercream:

2 cups unsalted butter, softened to room temperature

4 cups powdered sugar

1 tbsp meringue powder, optional

¼ tsp coarse Kosher salt (if using table salt, use half the amount)

2 tsp vanilla extract

¼ cup pureed strawberry compote (see instructions on filling the cupcakes)

Directions at curlygirlkitchen.com

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