Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (150g) Granulated sugar
  • 1 tsp Baking soda
  • 1 tsp Unsweetened cocoa powder (non-alkalized)
  • 0.5 tsp Salt
  • 1 cup (240ml) Buttermilk, room temperature
  • 0.5 cup (120ml) Vegetable oil
  • 1 Large egg, room temperature
  • 1 tsp White distilled vinegar
  • 1 tsp Vanilla extract
  • 1 tbsp Red liquid food coloring
  • 1 cup (225g) Unsalted butter, softened to 65°F
  • 3.5 cups (420g) Confectioners' sugar, sifted
  • 0.5 cup (120g) Fresh strawberry puree (reduced from 1 pint of berries)
  • 1 tsp Heavy cream
  • 1 pinch fine sea salt

Instructions:

  1. Reduce berries. Simmer 1 pint of blended strawberries in a saucepan over medium low heat until thick and jam like. Note: You need 0.5 cup of concentrated puree after reduction.
  2. Preheat oven. Set your oven to 180°C (350°F) and line your tins with paper liners.
  3. Sift drys. Combine 1.5 cups flour, sugar, baking soda, cocoa, and salt in a large bowl until the color is uniform.
  4. Whisk wets. In a separate jug, mix 1 cup buttermilk, oil, egg, vinegar, vanilla, and red coloring until no streaks remain.
  5. Combine gently. Pour the liquid into the dry ingredients and whisk until just smooth. Note: Overmixing leads to tough, bready cupcakes.
  6. Fill liners. Divide the batter into the prepared liners, filling each about two thirds full to allow for the rise.
  7. Precision bake. Place in the center rack for 20 minutes until a toothpick comes out clean.
  8. Cool completely. Move cupcakes to a wire rack; they must be cold to prevent the frosting from melting.
  9. Cream butter. Beat 1 cup softened butter for 5 minutes until pale and fluffy.
  10. Finish frosting. Gradually add 3.5 cups powdered sugar, the reduced strawberry puree, cream, and salt, beating until light and airy.