Strawberry Cupcakes with Freeze-Dried Strawberry Icing

INGREDIENTS

• 8–10 large strawberries (fresh or frozen)
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1-1/2 cups granulated sugar
• 2 teaspoons McNess Champion Madagascar Vanilla Compound
• 1 cup whole milk, room temperature

Freeze-dried Strawberry Icing

• 1 cup freeze-dried strawberries*
• 1 cup unsalted butter, softened
• 4 cups confectioner’s sugar
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla
• 1/4 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350°F.  Line a cupcake pan with liners. This recipe make 15-18 cupcakes.
2. Finley chop 5 strawberries and place remaining strawberries in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside.

Make the Cupcakes

1. Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together.
2. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
3. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter.
4. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Make the Frosting

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. 
2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
3. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes as desired.
4. Leftover prepared cupcakes can be stored covered tightly at room temperature for up to a day or in the refrigerator up to 5.