Strawberry Delight

Vanilla Cupcakes:

1½ cups all-purpose flour
1 cup sugar
1½ teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons almond extract

1. Preheat oven to 350 degrees F. Whisk together flour, sugar, baking powder, and salt in a bowl.
2. Add butter, sour cream, egg and egg yolks, and almond extract; beat at medium speed using an electric mixer until smooth, ~30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth with no flour pockets.
3. Divide batter evenly in cupcake pan with paper liners. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, ~20-24 minutes.
4. Allow the cupcakes to cool while you make the frosting.

Strawberry Cream Frosting



10-12 large strawberries, roughly chopped

1 cup heavy whipping cream

1/3 cup powdered sugar

1. Using a fork, coarsely mash 3/4 of the chopped strawberries in a medium bowl.
2. Beat the cream and powdered sugar in a large bowl with an electric mixer until firm peaks form.
3. Fold the mashed strawberries and their juice into the whipped cream.

Frost the cooled cupcakes with a spatula then top with the remaining chopped strawberries. Finally, grab a jug of milk and get to work.