Pink Lady Cupcakes
Yield: 3 dozen
Source: Sky High, as seen on Smitten Kitchen
Ingredients:
4 ½ cups cake flour
5 ¼ teaspoons baking powder
¾ teaspoon salt
8 egg whites
2/3 cup milk
1 to 2 drops red food coloring
¾ pound unsalted butter, at room temperature
3 cups sugar
1 ½ cups pureed frozen strawberries (you could substitute fresh)
Directions:
Preheat the oven to 350F. Spray or line 3 cupcake tins; set aside.
In a large bowl whisk the flour, baking powder and salt; set aside.
In a medium bowl whisk the egg whites, milk and food coloring; set aside.
Put the butter and sugar in a large mixer bowl and beat until fluffy. Add the strawberry puree until incorporated – it will look a little curdled.
Add about one-third of the flour mixture and beat until incorporated. Add ½ of the egg mixture and beat until incorporated. Add half of the remaining flour mixture, then ½ of the egg mixture, then the rest of the flour mixture. Make sure to incorporate the ingredients between each mixture and scrape the sides and bottom of your bowl. Pour the batter into the cupcake tins.
Bake the cupcakes for 20-23 minutes or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tins for 10 to 15 minutes. Finish cooling on wire racks. Let the cupcakes cool completely before frosting.