Strawberry Cupcakes With Sour Cream Chocolate Frosting

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Click for Printable Recipe

Ingredients

For the Strawberry Cupcakes [Makes about 18 cupcakes]

  • 2 1/4 cups cake flour
  • 1 1/2 cups white granulated sugar
  • 2 1/4 tsp baking powder
  • 1/2  tsp salt
  • 1.5 sticks unsalted butter[ at room temperature]
  • 3/4 cup pureed strawberries [frozen/fresh]
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 1-2 drops of red/pink food color depending on how pink you want your cupcakes

For the Chocolate Frosting  
  • 2.5 cups confectioners sugar
  • 1/2  cup sour cream, at room temperature
  • 1 tbsp unsalted butter, softened
  • 1 cup semi sweet chocolate chips
  • 1 tsp vanilla extract
  • 2-3 tbsp of milk or as required to thin out the frosting.

Method:
[For the Cupcakes]
  • Preheat oven to 350 F.Line your cupcakes pan with cases or grease thoroughly.
  • I like to strain out the pureed strawberries through a sieve once.You can skip this step if you do not want to.
  • In a medium bowl sift flour, sugar, baking powder and salt.Set aside.
  • In a large bowl, beat the softened butter with the pureed strawberry until mixed.
  • Add the flour mix to the butter mix and blend until fluffy.The batter will be thick
  • In another bowl,beat egg whites, milk, vanilla extract and food color until light and fluffy.
  • Fold in the whisked egg whites into the batter, divided.Keep mixing gently until whole of it is incorporated.D
  • Using your cookie/ice-cream scoop, fill the cupcake pan about 3/4 full.
  •  Bake 18 – 22 minutes, or until toothpick inserted in center comes out clean.Mine took 20 minutes.
  • Transfer the cupcakes to the rack for cooling.Let cool completely before frosting
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