My friend has been gone, in Italy to be exact, for over a month now and her return occurs tomorrow. I don’t need more cause for a celebration than that, do you? Her favorite cake is funfetti and she loves fresh strawberries so funfetti cupcakes with fresh strawberry Italian meringue seems fitting.
2 3/4 cups cake flour
1 1/2 cups sugar
1 tablespoon plus one teaspoon baking powder
3/4 teaspoon salt
Put in the bowl of a mixer and blend together
Add 12 tablespoons room temperature butter cut into tablespoon pieces to the flour mixture
Add 3/4 cup milk to flour and butter mixture. Mix for about a minute and a half
Add egg white mixture in four part, allowing the mixture to blend for about 30 seconds between each addition
Fold in 1/2 cup sprinkles (any kind, this is a great opportunity to use up sprinkles)
Fill lined cupcake pans. Bake at 350 degrees to 16 to 18 minutes.
Allow to fully cool before frosting
De-stem and hull about 15 strawberries and puree. Then run through a sieve to catch any big bits. Set aside. You might not need all the puree.
4 egg whites
1 1/4 cup granulated sugar
Whisk in a bowl over a double boiler until the mixture reaches 160 degrees.
Pour hot mixture into a stand mixer with whisk attachment. Whisk until at room temperature – it took me about 12 minutes.
3 sticks of room temp butter cut into tablespoon pieces. Add to mixer while whisking one piece at a time. Allow it to fully blend before adding another piece.
After all butter has been added allow it to whisk a few minutes more then add the strawberry puree (start with about 1/2 a cup) add more until flavor is right. Keep whisking. Eventually the frosting will look like it has broken but don’t panic, keep whisking it will come together.
I used a closed star tip to make it look a little like a rose.