Strawberry Shortcake Cupcakes

There are so many great cupcakes recipes out there and I want to make them all!  The problem I have is making the recipes work waaaaay up here at my elevation 5,354 feet.  High altitude means that the leavening agent has to be reduced and liquid increased.  The question is, how much?  Everytime I try a new recipe created at sea level I have to figure out how to recreate it for mile high altitudes.  The air up here is thinner and can't support the cake as it bakes, which results in many sunken middles.  The tricky part is changing the recipe so that you get a cupcake, light and fluffy, and not biscuits, dense and firm.  The above cupcakes are my latest result in a high altitude vanilla cupcake recipe.  I didn't take pictures of the first 2 attempts.  I should have to show you what I mean, but hindsight is 20/20, right?  They weren't pretty, but they did get eaten!  My kids loved them!  One batch was turned into dessert shooters in a cup with layers of frosting between crumbled cupcakes.  And since I mentioned the frosting...wow!  Talk about fresh strawberry taste!  A simple Meringue Buttercream with a strawberry puree added.  It is good enough to eat plain!  I did!  Too much!  The final result tasted just like strawberry shortcake, hence the name.

Vanilla Cupcakes for high altitude
1/2 cup butter, at room temperature
3/4 cup granulated sugar
2 whole eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/2 tsp. salt
1/3 cup milk
              In your mixing bowl combine the butter and sugar. Mix on medium until fluffy, about 4 minutes.  Add the eggs and vanilla and beat until combined.  In a medium bowl mix together the flour, baking powder and salt.  Add half of the dry mix to the butter and sugar and mix on low just until combined.  Add the milk and mix again just until combined.  Add the rest of the dry mix and turn off mixer as soon as it is barely combined.  Use a spatula to finish folding in any flour stuck to the edges of the bowl.  Spoon into paper baking cups in your muffin pan until 2/3 full.  Bake at 375 for 18 minutes, or until tops bounce back lightly when touched.  remove from the oven and cool completely before icing.

Meringue Buttercream with Strawberry Puree
Buttercream Meringue Frosting
3 large egg whites
3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cubed
1/2 pint strawberries
         In a small food processor chop the washed and hulled strawberries until pureed.  Strain them through a metal strainer to remove any chunks that may have missed being pureed.  Set aside.  Combine the egg whites and sugar in a medium sized, heat proof bowl. (I use a glass mixing bowl) Place the bowl over a pan of water and turn the heat on medium.  Use a candy thermometer to keep track of the temperature of the egg whites and sugar mixture.  Using a wisk, stir the mixture continuously until the temperature reaches 150 degrees.  It takes about 10-15 minutes for this part.  You need to keep stirring to keep the egg whites from cooking.  You will end up with a glossy white and thick mixture.  Pour this mixture into the mixing bowl for your stand mixer and place the wisk attachment on your mixer.  Turn the mixer on low for 2 minutes.  After 2 minutes turn it to medium for 5 minutes.  Then turn it to high for about 4-5 minutes until soft peaks form.  You are slowly cooling the egg whites and sugar. When it begins to form soft peaks add the cubed, soft butter one piece at a time and let it mix in completely.  Next add the strawberry puree and mix on medium for a minute.  The frosting may look a little grainy at this point, it's okay!  Don't worry!  Change to the paddle attachment on your mixer and turn the mixer up to high.  Mix the frosting until it becomes glossy and bright.  It takes mine about another 6-7 minutes.  Remove from the mixer and it's done!  You can use it right now, or let it chill for a few minutes if you want it a little stiffer.