Strawberry Cupcakes

For the cupcakes

• Preheat the oven to 350 degrees.

• Grease 24 muffin cups. Set aside.

• In a bowl of a mixer, cream the butter and sugar until fluffy, then add eggs one at a time until combined.

• Add the buttermilk, oil and vanilla. Mix well.

• Then add the flour, baking soda and salt. Mix until combined.

• Fold 1 cup of the strawberries directly into the batter.

• Pour batter into the prepared cups until they are three-quarters full.

• After pouring the batter into the cupcake pans, distribute the remaining strawberry pieces on top of the batter.

• Bake for 15 to 18 minutes or until they spring back lightly when you press the tops (or when a cake tester comes out clean or with few crumbs attached).

• Let cool completely before frosting.

For the Strawberry Frosting

• In a saucepan, mix the flour with the milk until no lumps remain.

• Once the mixture has been stirred, put the pan on low heat and keep stirring until the mixture thickens and resembles mashed potatoes.

• Remove pan from heat and stir in the vanilla extract.

• Refrigerate until the mixture has completely cooled.

• Using an electric mixer, cream the butter and sugar in a large bowl until light and fluffy, about 5 minutes.

• Mash the chopped strawberries. (You can do this with a mortal and pestle or in a blender or food processor or chop very finely by hand.)

• Add the strawberries and the flour mixture to the creamed butter and sugar and beat with an electric mixer until light and fluffy.

• Frost the cupcakes.

* You can try adding a different extract − such as champagne or mint − for a more interesting flavor.

Cupcakes can be served at room temperature or stored in the fridge in an airtight container for up to a week.

This article appears in June 2013.