Strawberry Cupcakes: 2/3 cup whole strawberries, 1 1/2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. salt 1/4 cup milk, 1 tsp. pure vanilla extract, 1/2 cup butter, 1 cup granulated sugar, 1 large egg, 2 large egg whites, All ingredients should be at room temperature. Place strawberries in a small food processor; process until pureed (about 1/3 cup of puree). Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.

In a mixer bowl cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups (12 cups). Transfer muffin tin to oven and bake at 180 C (350 F) until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Frosting •1/2 cup whole frozen strawberries, thawed •1/2 cup (1 stick) unsalted butter, firm and slightly cold •Pinch of coarse salt •1 1/4 cups confectioners’ sugar, sifted •1/4 teaspoon pure vanilla extract with high speed mixerbeat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Hi, here are some nice recipes:

(1) 1 1/2 cups flour,
2/3 cup Cocoa pwoder,
1 tsp baking soda, 1/4 tsp salt, 125 gr softened butter,
1 1/2 cups granulated sugar, 2 large eggs, 2 tsp vanilla extract, 1 cup milk, Mix: flour, cocoa, baking soda and salt in small bowl. Beat butter, sugar, eggs and vanilla in large bowl. Beat in flour mixture with milk. Bake in muffin cups at 180 c (350 F) for 20 min. Frosting: 300 gr chocolate, 100 gr softened butter,
2 1/2 cups sifted powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract. Melt the chocolate with the butter (by microwave or in a on on hot water), add sugar and milk. Mix well. Add the frosting on the cupcakes only after they cooled well.

1 teaspoon vanilla extract