Recipe from Martha Stewart Cupcakes
Makes 24 cupcakes
3 1/4 cups cake flour
1 1/2 teaspoons baking powder
Pinch of salt
1 tablespoon vanilla
1 cup + 2 tablespoons milk
1 3/4 sticks unsalted butter
1 3/4 cups sugar
5 egg whites
1. Preheat oven to 350. Line 2 muffin tins with paper liners.
2. Sift together cake flour, baking powder, and salt.
3. Add vanilla to milk.
4. With electric mixer on medium-high, cream butter until smooth. Gradually add sugar, beating until pale and fluffy. Reduce speed to low. Add flour in three batches, alternating with two additions of milk, beating after each until just combined.
5. In another bowl, with electric mixer (I used my hand mixer for this part), whisk egg whites until stiff peaks form. Fold one third of egg whites into batter. Gently fold in remaining egg whites in two batches.
6. Divide batter into cupcake cups, filling each 3/4 of the way full. Tap each tin on the counter to release air bubbles. Bake, rotating halfway through, until cake tester comes out clean, about 18 to 20 minutes. Cool on racks in muffin tins for 10 minutes, then turn out cupcakes and cool completely.
7. Frost with buttercream and top with a strawberry! Serve the same day.
4 egg whites
1 1/4 cups sugar
3 sticks butter at room temperature, cut into tablespoons
1 teaspoon vanilla
12 oz. jar of strawberry jam
1. In bowl of electric mixer over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly by hand, until sugar has dissolved and mixture is warm (test by dipping finger- mix should be smooth with no grit from undissolved sugar).
2. Add bowl to mixer with whisk attachment. Beat until egg whites hold stiff peaks. Continue beating until mixture is cooled (5-6 minutes).
3. Switch to paddle attachment. With mixer on medium-low, add butter several tablespoons at a time. Beat in vanilla. Beat additional 2 minutes on low to eliminate air bubbles.
4. Stir in strawberry jam by hand using rubber spatula.
5. Frosting can be used immediately or refrigerated overnight.
Note- for some reason, this recipe makes way more frosting than you need for 24 cupcakes. It could probably be halved, but I haven't tried it so I don't know how it would work.