Strawberry Cupcakes

Step 1

Roast at 400F for ten minutes then flip the berries and roast for an additional 10 minutes. Let cool for at least ten minutes before attempting to puree them.

Roast Strawberries

Step 2

When cooled add them to a food processor until a smooth puree is formed. Now you could use this as it is now or you can reduce it to concentrate the flavor.

Add them in a Food Processor

Step 3

To reduce strawberry puree place it in a small pot over low-medium heat and cook it for 5-15 minutes, stirring frequently.

Add them in a Food Processor

Step 4

Combine the cake flour, baking powder, baking soda, and salt. Set aside.

Whisk the Dry Ingredients

Step 5

Cream Butter & Oil

In a large bowl beat the butter for two minutes until light and fluffy. Add the vegetable oil, and make sure it is fully incorporated.

Step 6

Add the Sugar

Once the oil and butter are fully combined add the granulated sugar and mix for 3 to 4 minutes.

Once the butter and sugar are light and fluffy add the egg, mix until fully combined then add the yolk and vanilla extract.

Add Egg and Vanilla

Step 7

Next, add the strawberry purée, making sure to scrape down the bowl so there are no white marks left.

Add the Strawberry Puree

Step 8

Add half of the dry mixture, mix to combine, then add half of the buttermilk and repeat the process one more time.  Make sure to not over mix the cupcake batter

Add Liquid and Dry Ingredients

Step 9

Scoop fill each cupcake liner ⅔ of the way. Bake the cupcakes for 14-18 minutes, or until a toothpick inserted in comes out with no wet batter

Prepare Cupcakes for Baking

Step 10

Let the cupcakes cool completely on a wire rack before frosting.

Cool and Frost

Step 11