Make the Strawberry Cupcake Batter & Reduction.

1.Taste a strawberry to see how sweet it is. If it is not very add 1 teaspoon sugar to the puree you are about to make. In a food processor with steel blade, puree 1 cup or 6 ounces of fresh or frozen strawberries. If frozen no need to defrost, as you will be placing the berry puree in a saucepan. On medium low heat simmer puree for 10-12 minutes stirring occasionally until reduced to half the amount or 1/2 cup. If there is more than 1/2 cup keep on the heat until you get 1/2 cup.  Reserve 4 tablespoons or 1/4 cup for buttercream. Set aside until cool.

2.Preheat oven to 350°F, line cupcake pan with pink or white cupcake liners.

3.In medium bowl, add cake flour, cornstarch, baking soda, baking powder, and salt. Whisk together. Set aside.

4.In bowl stand mixer with paddle attachment, add room temperature butter, beat 3 minutes until smooth. Add sugar beat on medium speed to combine 2 minutes. Scrape down side and bottom of bowl. Add eggs one at a time, beat on high for 1 minute. Add vanilla, orange extract, sour cream, 1/4 cup strawberry puree, whole milk and 2 drops pink food gel. Beat together until combined.

5.Turn mixer on low speed, add flour mixture and blend until flour disappears but do not over mix.

6.With large ice cream scoop, fill each cupcake liner 3/4 full with cupcake batter. Lightly tap the cupcake pan to remove any air pockets. Bake at 350°F for 14 minutes.

7. Once baked, melt strawberry jam, brush jam over warm cupcakes except for the cupcakes you plan to freeze. Allow cupcakes too cool to touch, remove from pan onto cooling rack. At this point if you want to freeze half of the cupcakes to serve later, place in ziplock freezer bag and freeze. Do not frost or brush cupcakes with jam if you plan to freeze.

Strawberry Buttercream

1.With a food processor fitted with steel blade, add 1 cup freeze dried strawberries, process into a fine powder, set aside. (Using freeze dried berries will triple the flavor of strawberry.)

2. In bowl of stand mixer with paddle attachment, cream together butter, strawberry powder and strawberry puree until creamy. Gradually add confectioner’s sugar and salt. Add vanilla and orange extract. Beat frosting until creamy and medium piping consistency.

Assembly

1.Fit and fill disposable piping bag with tip # 1 M and strawberry buttercream. Pipe swirled frosting over cupcakes you plan to serve.

2. Garnish with small sliced fresh strawberry. Store excess frosting in sealed container in refrigerator. Frosting will last up to two weeks in refrigerator. Or freeze for longer storage.

3. Recipe makes 15 standard cupcakes or 24 -1″ cakes