(Courtesy of Cupcakes & Muffins–Weldon Owen)
1 stick unsalted butter, room temperature
2/3 C super-fine (caster) sugar
2 large eggs
1 tsp. vanilla extract
1 1/4 C all-purpose flour
1 1/4 tsp. baking powder
1/2 C milk
1 1/4 C heavy cream, whipped
9 oz. strawberries, hulled & halved
confectioner’s sugar, for dusting
1. Preheat oven & line a standard muffin pan with cupcake liners. Sift together flour and baking powder in a small bowl. Using an electric mixer, cream together butter & sugar in a large mixing bowl until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix gently to combine. Fold the flour mixture and milk alternately into the butter mixture, beginning and ending with the flour.
2. Fill the prepared liners and bake for 18-20 minutes, or until a skewer inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes, then cool completely on a wire rack.
3. When ready to serve, spoon or pipe the whipped cream onto the cupcakes. Top with strawberry halves, then dust with confectioner’s sugar.