1¾ cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs, room temperature
8 tablespoons of unsalted butter, at room temperature (1/2 cup)
1 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
½ cup milk, room temperature
Strawberries (tops cut off and cut in half) or Blueberries
12 tablespoons unsalted butter, room temperature (3/4 cup)
3 cups confectioners sugar, sifted
1½ teaspoons vanilla extract
3-4 tablespoons milk or heavy cream
blue food coloring (optional)
Preheat the oven to 350°. Line 12 1 cup cupcake tin with liners.
Sift the flour, baking powder, and salt together in a medium bowl.
Using electric mixer, cream the butter on medium. Lower speed and gradually add the sugar, creaming until light and fluffy.
Add the eggs one at a time, and beat well after each addition.
In a small bowl, combine the milk and vanilla.
To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
Pour the batter into the cupcake tins. Bake for 20-22 minutes.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
Cream butter in electric mixer
Slowly add confectioners sugar
Add milk and vanilla.
Add food coloring until color is the depth that you want.
Remove from bowl and place in piping bag, or ziploc bag with corner cut to decorate
Pipe frosting on cooled cupcakes
Top with ½ of a strawberry.