Yummy Strawberry Cupcakes

For Mia's friends birthday party this year, we made the most delcious cupcakes in the whole land! They were a huge hit with kids and adults alike. My love for strawberries have only been stregthened by this confectionary delight. Many thanks to my sister Sharmyn for finding the recipe and sharing it with me. Recipe courtesy of Conversation with a Cupcake.

Wild Strawberry Cuppies

16 oz. strawberries, destemmed
4 eggs
1 3/4 c. sugar
1/2 c. butter
1 t. vanilla
1 1/2 tsp. baking powder
1/2 tsp. salt
3 c. flour

Mia loves to cook and she is a good cook too. All I do is tell her how much of what and she does the rest. It's fun! (When did she get so big looking??) Here, she demonstrates the first step:

• 
  
  Place first four ingredients in a blender. Blend until fully pureed.

We only have a knock-off Magic Bullet. It works pretty good, but you have to do it in stages. The batter smells so good and is perfectly pink. Mmm!

• 
  
  Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. (We made just 80+ mini-cupcakes out of one batch.)

• 
  
  Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. (Mini's were done by 18 minutes.) Allow to cool. Frost with recipe below.
  ************

Sweet & Pure Strawberry Buttercream
3/4 c. fresh strawberries, destemmed
1/2 c. butter
1 tsp. vanilla
2 lb. powdered sugar

Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature. This makes a huge batch, so don't be shy about loading the frosting on your cupcake. We wanted to top them off with a slice strawberry, better yet, a hunk of strawberry, and that made the whole cupcake go from good to heavenly.

Enjoy!!