Strawberry Cupcakes

Instructions

1. To make the cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. Whisk together both flours, baking powder and salt; set aside.
3. In a stand mixer cream together the butter, sugar and vanilla until pale and fluffy, about 3 minutes. Add the eggs and egg white, one at a time, beating until each is fully incorporated, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour in two batches, alternating with the milk, and beating until well combined. Use a rubber spatula to gently fold in the chopped strawberries by hand.
4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until golden and a cake tester inserted in centres comes out clean, 25 to 30 minutes. Cupcakes can be stored up to 1 day at room temperature in airtight containers before frosting.
5. To make the Strawberry Swiss Meringue puree the strawberries in a food processor, leaving some small chunks; set aside.
6. Combine the egg whites and sugar in the heatproof bowl of a stand mixer over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
7. Attach the bowl to the mixer fitted with the whisk attachment. Mix until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
8. Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrap down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are gone, about 2 minutes. Add the strawberry puree and beat until combined.
9. Frost cupcakes and garnish with a strawberry slice. Enjoy!