These are unlike any other cupcakes I have ever had!
This recipe takes a little time but it is so worth it!
Streusel-Topped Strawberry Cupcakes:
14 to 15 fresh strawberries (9 oz)
1/4 cup milk
2 3/4 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 1/2 cup sugar
5 egg whites
2 1/2 teaspoons vanilla
1/2 cup all-purpose flour
3 Tablespoons sugar
1/4 cup butter
3/4 cup whipping cream
Heat oven to 350 degrees. Place paper baking cups in muffin pan.
In small bowl, mix streusel ingredients with fork until crumbly, set aside.
In blender, place strawberries and milk. Cover; puree about 30 seconds or until almost smooth. Measure mixture; should equal 1 1/4 cups. If not, puree additional berries. Set aside.
In medium bowl, mix flour, the baking powder and salt. In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar and mix. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about a third at a time, and add strawberry mixture about half at a time, beating just until blended.
Divide batter evenly among muffins cups, filling each about two-thirds full. Sprinkle each with about 2 teaspoons streusel topping; press lightly into batter.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
In a chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spoon cream into decorating bag and pipe cream onto each cupcake.
Makes 24 cupcakes.