Fresh Strawberry Cupcakes

Method

1. Mix together the dry ingredients in a medium mixing bowl until the flour, baking powder, baking soda, and salt are combined
2. Using your Lakeland Stand Mixer beat the butter on medium speed until creamy. Add the sugar and beat until very light and fluffy.
3. Stir together the sour cream and whole milk and set aside. Then, add the eggs, one at a time, beating until fully incorporated before adding the next. Beat in the vanilla.
4. With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture followed by half of the sour cream mixture. Repeat, alternating between the flour and sour cream. Beat in the chopped strawberries and food coloring.
5. Divide the cupcake mix between your Strawberry Patch cupcake cases and level the tops. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the cupcake tin, then remove the cupcakes and continue cooling on a wire rack.
6. For the buttercream beat the butter and salt on medium speed until it becomes creamy and pale. Then, gradually add in the icing sugar, vanilla and strawberry puree until fluffy combined.
7. Transfer to one of our 'Get A Grip' piping bag and fit with a decorative tip. Pipe your frosting in a swirl design and garnish with a fresh strawberry.