Strawberry cupcakes with strawberry buttercream

Name: Strawberry cupcakes with strawberry buttercream
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 becel olive oil margarine @ room temperature; 1 cup white sugar; 1 egg; 2 egg whites; 2 teaspoons vanilla extract; 1/4 cup original almond milk; 1 cup finely chopped strawberries; 12 tablespoon becel olive oil margarine; 2 cups powdered sugar; 1/2 cup frozen strawberries; 1/4 teaspoon vanilla extract

Ljohn 24 @cook_15910625

Strawberry cupcakes with strawberry buttercream

Ljohn 24 @cook_15910625

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Ingredients

Cupcakes
1 1/2 cupsall purpose flour
1 teaspoonbaking powder
1/4 teaspoonsalt
1/2becel olive oil margarine @ room temperature
1 cupwhite sugar
1egg
2egg whites
2 teaspoonsvanilla extract
1/4 cuporiginal almond milk
1 cupfinely chopped strawberries
Frosting
12 tablespoonbecel olive oil margarine
2 cupspowdered sugar
1/2 cupfrozen strawberries
1/4 teaspoonvanilla extract

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Steps

1

Pre-heat oven at 350F
2

Mix sifted dry ingredients except sugar
3

With a electric mixer on medium beat butter until light, slowly add sugar, on slow- add eggs, vanilla extract and milk
4

Fold chopped strawberries
5

Bake 18-20 mins, let cool
6

For the frosting - using food processor or ninja blender puree frozen strawberries
7

Beat butter until light and fluffy then gradually add sugar, add vanilla extract lastly add puréed strawberries - adjust according to taste or color.
8

Let it cool in the fridge for half an hour or until cupcakes are completely cold. Pipe then add half fresh strawberry for decoration