Strawberry Buttercream Cupcakes

Method

1. Preheat oven to 160°C.
2. Cream butter and sugar in a stand mixer with paddle attachment until very pale and fluffy (you’ll need to scrape the sides down a few times to make sure all of the butter and sugar is being creamed. It will take 5 or more minutes).
3. Slowly drizzle in eggs and vanilla essence on high speed, beating until incorporated.
4. Turn the mixer down to the lowest setting and incorporate salt and half of the flour until just combined.
5. Add lemon juice and milk and beat until combined, then add remaining flour, beat for a moment then finish folding through with a spatula (you want to avoid beating the flour too much or the gluten will be overworked and the cupcakes will be tough and shrink).
6. Divide between 12-14 patty pans in a muffin tray and bake for 17-20 minutes, until sponges bounce back .
7. For the buttercream, puree strawberries until quite smooth (a little texture remaining is nice).
8. In a stand mixer with the paddle attachment, beat unsalted butter with 300g icing sugar on high speed, until very pale and fluffy
9. Gradually drizzle in strawberry puree, then beat in remaining icing sugar until incorporated.
10. Beat in vanilla extract, lemon juice and rosewater until combined.
11. Use a large spatula to scrape down the edges of the bowl, then continue to beat on high until all ingredients are incorporated and buttercream is fluffy (1-2 minutes).