Strawberry Cupcakes with Strawberry Buttercream

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subheading: Cupcakes:

8 to 9 large strawberries*

1 large egg + 2 egg whites, room temperature and separated

2 cups ( 250g) all-purpose flour* ( spoon & leveled)

¼ cup ( 30g) cornstarch*

2 and ½ teaspoons baking powder

½ teaspoon salt

¾ cup ( 180g) unsalted butter, softened to room temperature

1 and ½ cups ( 300g) granulated sugar

3 teaspoons pure vanilla extract

1 cup (240ml) whole milk, room temperature*

subheading: Strawberry Buttercream:

1 cup (about 25g) freeze-dried strawberries*

1 cup ( 235g) unsalted butter, softened to room temperature

4 cups ( 480g) confectioners’ sugar

3 Tablespoons (45ml) heavy cream

1 teaspoon pure vanilla extract

salt, to taste

Directions at sallysbakingaddiction.com

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