(Adapted from The Buttercup Bake Shop Golden Layer Cake)
1 cup butter, softened
2 cups sugar
2 eggs
3 egg whites
1 cup milk
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups self-rising flour
1 1/4 cups Softasilk cake flour
Preheat oven to 350 degrees. Place 24 liners in cupcake pans.
With medium speed on electric mixer, cream the butter and sugar. Add the eggs and egg whites, one at a time, beating well after each addition. Add the extracts to the milk and stir. Add half the flour to the butter and sugar mixture, beat well, then half the milk. Repeat.
Fill cupcake liners and bake about 20--22 minutes, or until a toothpick inserted in the center of one comes out clean. Cool and frost.
Strawberry Buttercream Frosting
5 strawberries
1/2 cup butter, softened
3 3/4 cup confectioners sugar
3 – 4 tablespoons milk
Wash and hull strawberries and place in a mini-food processor. Process until pureed. Beat butter in mixing bowl. Add confectioners sugar and 4 tablespoons strawberry puree. Beat, adding 3 tablespoons milk as icing mixes. Scrape sides of bowl, beat until all ingredients are blended. Check consistency. If frosting is still too thick, add one more tablespoon milk.
*Because the frosting contains fresh strawberries, refrigerate any cupcakes that are not eaten right away.
