Strawberry Pie Cupcakes

Ingredients
4 whole graham crackers, finely crushed
2 1/2 tablespoons unsalted butter, melted
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature

Method
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners; set aside.

Stir crushed graham crackers and melted butter together in a bowl until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.

Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter – keep reading for instructions for cake batter.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 20-22 minutes. Remove the cupcakes from the oven, poke several holes on top of each cupcake with a toothpick and pour 1-2 teaspoons of strawberry syrup (recipe below) on top of each cupcake. Let cool cupcakes cool for 10 minutes, remove from tin and then cool completely before frosting.

Strawberry Syrup
Adapted from Taste of Home
Makes about 1 3/4 cups

Ingredients
1/2 cup sugar
1/2 cup water
3/4 cup mashed unsweetened strawberries

Method
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

I took the mashed strawberries out of the syrup (set aside) and just used 1-2 teaspoons of the syrup to pour on top of the cupcakes after baking (I poked holes in the cupcakes first with a toothpick first so it could soak in better). With the rest of the syrup, I put it back on the stove and stirred in 2 teaspoons of cornstarch so it would be thicker to pour on the very top of the cupcakes. I returned the syrup to a boil, for one minute, then let it cool off completely before topping the cupcakes with it.

You will definitely have leftovers – use it on pancakes or waffles intead of maple syrup! Put the mashed strawberries that you took out earlier back into the syrup, if desired.

Strawberry Whipped Cream
Adapted from Joy of Baking
Makes about 2 cups

Ingredients
1 cup ultra-pasteurized heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1/2 cup lightly sweetened strawberry puree

Method
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form. Add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

If you have any leftover, use it as a topping for a cup of hot cocoa or mocha!