Makes 12 cupcakes (I got 14 cupcakes)

INGREDIENTS

For lemon angel food cupcakes
3/4 cup superfine sugar, divided*
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract (I used lemon emulsion instead)
zest of one lemon (I used about 1 tbsp)

For strawberry swiss meringue buttercream (SMBC)
1-1/2 cups (8 ounces) fresh strawberries, rinsed and hulled (I used 8 big strawberries)
4 large egg whites
1-1/4 cups sugar
1-1/2 cups (3 sticks) unsalted butter, room temperature

* I used my coffee bean grinder and pulsed for about 10-15 seconds.

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F. Line a 12-cup cupcake pan with paper liners.

In a small bowl, sift together cake flour and 1/4 cup superfine sugar. Set aside.

In a stand mixer fitted with a whisk, beat egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Add in the vanilla and lemon zest. Fold in flour mixture in 2-3 additions. Fill cupcake liners about 3/4 full (almost to the top).

Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. Let cool completely before frosting.

To make strawberry SMBC—
Puree strawberries in a food processor and set aside.

Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar is dissolved. In a stand mixer fitted with whisk, mix on medium-high speed until stiff peaks form about 10 minutes.

Switch to medium-low speed and add butter a few tablespoons at a time. Mix well after each addition. After all the butter has been added scrape down the bowl and switch to paddle attachment.  Continue beating on low speed until buttercream becomes smooth. Add strawberry puree and beat until combined.

To assemble cupcakes—
Using a Magic Tip 7ST (or favorite big star tip) pipe the buttercream in a rosette on each cupcake.

ENJOY!