15strawberries with the tops cut off(For strawberry puree. Recipe below)
Frosting Ingredients
1tubCheryl's Cookies Buttercream Frosting
2-3tablespoonspowdered freeze-dried strawberries
1tablespoonwhole milk
Fresh berries(For topping)
Instructions
Cupcake Directions
Preheat the oven to 350° F. Line a muffin pan with 12 muffin liners. Set aside.
In a mixing bowl, mix the flour, salt, baking powder, and cardamom together.
Using a stand mixer or hand mixer and a separate large mixing bowl, beat the softened butter and sugar on high speed for 3 minutes. Scrape the bowl.
Add the eggs one at a time. Mix on low until combined. Switch to high speed and beat for 2 minutes.
Make strawberry puree: pulse strawberries in a blender or food processor until smooth, approximately 1-2 minutes.
Add milk, vanilla, rose water, crushed powdered strawberries, and 3/4 cup strawberry puree and mix until combined.
Add one-third of the dry ingredients at a time to the wet and mix gently until just combined.
Add mixture to the muffin pan and bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely, about 10 minutes. Make your frosting.
Frosting Directions
Pour the buttercream into a large mixing bowl.
Sieve the powdered strawberries so you have a smooth powder. Add the powder to the buttercream and whisk until well combined.
Add milk as needed to get it to the consistency you desire.
Frost the cupcakes and decorate with fresh berries.
Notes
Store the cupcakes in an airtight container in the refrigerator for up to 5 days.