INGREDIENTS
For Strawberry Cupcakes:
3 large eggs
3/4 cup (180 ml) whole milk
1/2 cup (120 ml) cooking oil (canola, vegetable, avocado, olive)
3/4 cup (150 g) white granulated sugar
1 tsp vanilla extract
1 tsp strawberry extract or emulsion
1 1/2 (187g) cups all-purpose flour
3 tsp (12 g) baking powder
1/4 tsp salt
1 cup (170 g) diced strawberries
For Strawberry Buttercream:
2 cups (454 g) unsalted butter, softened
2 to 3 cups (250 – 375 g) confectioner’s sugar
1 tsp strawberry extract or emulsion
pinch of salt
2 to 3 tbsp (45 ml) strawberry preserves
fresh strawberries, for garnish
https://www.youtube.com/watch?v=jz_p5g1RFRw&ab_channel=TatyanasEverydayFood
