Prep time: 15 minutes

Cook time: 15-18 minutes

Materials:

• 1 cup chopped strawberries (reserve a few for the top)
• 1 cup flour (take 1 tsp and pour over chopped strawberries)
• 1 tsp baking powder
• Pinch of salt
• 3 large eggs separated into whites and yolks
• 1 tbsp. vanilla extract
• 3/4 cup granulated sugar
• 1/3 cup buttermilk
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Process:

1. Preheat the oven to 375 degrees F and line a cupcake tin with some cupcake liners. Set aside.
2. In a medium sized mixing bowl combine the flour, baking powder and salt. Set aside.
3. In a separate mixing bowl add in the egg whites. Using a hand held mixer, whip the eggs whites until you reach stiff peaks.
4. In yet another mixing bowl add in the egg yolks and sugar. Using the same mixer and beaters mix until pale yellow and fluffy.
5. Add in the buttermilk and vanilla. Mix to combine.
6. Add in and the flour mixture and mix just long enough to combine.
7. Fold in the egg whites.
8. Once egg whites are incorporated add in the strawberries and gently fold in.
9. Divide the batter amongst the 12 cupcake liners.
10. Bake for 15-18 minutes or until a skewer inserted into the center of the cupcake comes out clean.
11. Let cool completely.
12. In a mixing bowl add in the heavy whipping cream and powdered sugar. Using a hand held mixer, whip until your reach stiff peaks.
13. Place the mixture into a piping bag and pipe some of the cream over the cupcakes.
14. Garnish with fresh strawberries and ENJOY.
15. Refrigerate and remaining cupcakes.