These sweet moist cakes are a perfect cross between dense, rich shortcake and fluffy cupcakes.  Try making them in the late spring and summer when strawberries are in season.

Yield:  12 cupcakes

Ingredients

1 ¼ cup all purpose flour

1 ¼ teaspoons baking powder

½ teaspoon salt

½ cup softened butter

¾ cup sugar

2 eggs

2 teaspoons vanilla

½ cup buttermilk

Frosting Ingredients

2 cups powdered sugar

1/2 cup soft butter

1/2 tsp vanilla

2 to 4 tablespoons milk

optional drop of red food coloring

pinch salt

Fresh strawberries

Instructions

1. Preheat oven to 350.  Line muffin tins with liners.

2. Mix all dry ingredients together with a whisk.  Set aside.

3. In a large bowl using an electric mixer, mix butter and sugar until light and fluffy, about five minutes.

4. Add one egg at a time, fully incorporating after each.  Add vanilla.

5. Add buttermilk alternatively than flour mixture in thirds.  Mix on low speed.

6. Fill muffin cups 2/3rds full.  Bake for 18-20 minutes or until golden brown.  Cool on a rack.

7. Mix frosting ingredients on low speed, adding milk until desired consistency.  Mix on high speed for 30 seconds to one minute until fluffy.

8. Frost each cupcake and garnish with a strawberry 

Notes

1. Before beginning:  Clean your work surfaces, start your hot, soapy dishwater, and assemble all of your ingredients and equipment 

2. Substitute 1/4 cup mascarpone for 1/4 cup of the butter in the frosting for a richer, creamier texture.