Foto: RecipeGirlIngredients
18 servings
- 2¼ cups cake flour
- 1½ cups granulated white sugar
- 2¾ teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1½ sticks) butter, (at room temperature)
- 3/4 cup pureed frozen strawberries ((about 1/4 of a 1 pound bag)- let them come to room temperature before using in the recipe)
- 4 large egg whites
- 1/3 cup milk
- several drops red/pink food color or gel paste
Steps
Preheat the oven to 350°F. Line 18 cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder and salt; set aside.
In a large bowl use an electric mixer to blend the butter with the strawberry puree. Add the flour mixture and blend until light and fluffy (the batter will be very thick).
In another bowl, whisk together the egg whites, milk and dye. Add whites in three parts to the batter mixture, mixing only until incorporated after each addition.
Fill the cupcake liners about 3/4 full. Bake 18 to 22 minutes, or until toothpick inserted in center comes out clean.
Let the cupcakes cool completely before frosting.
Nutrition Facts
Macronutrients
Calories199
Source: RecipeGirl
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