Kimmies Strawberry Cupcakes
(low sugar/lower fat)

2/3 cup frozen strawberries; thawed
3/4 cup all-purpose flour; sifted
3/4 cup Whole Wheat flour; sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup Skim milk, room temp
1 teaspoon pure Tahitian vanilla extract
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup Splenda (for baking)
1 large egg, room temp
2 large egg whites, room temp

Preheat oven to 350 degrees. Prepare your cupcake pan with cupcake liners and set aside. Sometimes when I use Splenda is cooking I always use more cooking spray. Things tend to stick more so spray the cupcake liners as well. It helps when cooking with lower fat and sugar.
Next you will place your  strawberries in a small food processor, process until pureed. You should have
about 1/3 cup of this strawberry puree, add a few more strawberries if necessary or save any extra puree
for your frosting, set aside.
In a medium bowl, whisk together your sifted flours, baking powder, and salt; set aside.
In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In Kitchen Aid fitted with the paddle attachment, cream your butter on
medium-high speed, until light and fluffy. Gradually add in your sugar and continue to beat this mixture until well combined and fluffy. Reduce your mixer speed to medium and slowly add egg and egg whites until
just blended.
With your Kitchen Aid on low, slowly add half the flour mixture; mix until just blended. DON'T MIX TO LONG...This will make for tough cupcakes!
Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down the sides
of the bowl with your spatula, as necessary. Remember to not over beat!
Divide your batter evenly among prepared cupcake cups. Bake cupcakes just until
tops are  dry to the touch, 22 to 25 minutes. Allow your cupcakes to cool before icing. ;)

Strawberry Icing


1/4 cup whole frozen strawberries, thawed
1/2 cup  (1 sticks) unsalted butter, firm and slightly cold
Pinch  of coarse salt
2 cups confectioners’ sugar; sifted
1/2 teaspoon Tahitian vanilla extract

Puree your strawberries in  food processor; process until pureed.
In your Kitchen Aid fitted with the paddle attachment, beat together
butter and salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
Add your vanilla and 2 tablespoons strawberry puree and mix until  blended. Do not
mix too much or frosting will incorporate too much air.Your Frosting consistency should be thick and creamy, like ice cream.