Strawberry cupcakes with Meringue butter cream

I went on a strawberry kick and bought 8lbs of these berries!! So after eating about 2lbs myself I decided I would make some yummy treats for family and friends. Now keep in mind this is a meringue butter cream so its a lot different than basic butter cream  (I actually like this kind much better)

 

 

 

 Strawberry Cupcakes:

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup cake flour, (not self-rising)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 ounces (2 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 3 large eggs
• 1 large egg white
• 1 cup whole milk
• 1 1/2 teaspoons pure vanilla extract
• 2 cups finely chopped strawberries, plus small strawberries for garnish

 Meringue Butter Cream Icing:

Ingredients

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
   
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10 minutes.
   
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.
   
   The source: Martha Stewart :)