Blondie cupcakes with strawberry buttercream

RECIPE

Ingredients:

• 1,5 cup flour
• 1 cup granulated sugar
• 1,5 teaspoons baking powder
• pinch of table salt
• 100 g butter
• 1/2 cup sour cream
• 1 egg
• 1½ teaspoons vanilla extract

Strawberry buttercream frosting:

• 1 cup butter, at room temperature
• 2,5 cups powdered sugar
• strawberries extract
• pink icing color

Directions:

1. Heat oven to 180°C.
2. Whisk together flour, sugar, baking powder, and salt in bowl. Add butter, sour cream, egg, vanilla and beat at medium speed until smooth.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 15-20 minutes. Remove the cupcakes from tin and transfer to wire rack.
4. Cool cupcakes to room temperature before frosting.
5. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
6. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add extract and pink colors, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.