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1
Preheat oven to 350 degrees F.
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2
Line 24 muffin cups/pans with cupcake liners.
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3
In a medium bowl, mix together the flour, baking powder, and salt.
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4
In a larger bowl, cream the butter until smooth and light wiith an electric mixer.
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5
Gradually add 1 cup of the sugar, mixing until fluffy.
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6
Mix the vanilla and milk.
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7
Add the dry ingredients alternately with the milk beating until smooth after each addition.
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8
Using clean beaters and a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining 1/3 cup of sugar.
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9
Fold the mixture into the cake batter.
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10
Scoop the batter in to the cupcake pan (about 1/4 cup of batter or fill the cup 2/3 full).
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11
Bake 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clear and the cake springs back when pressed gently in the center.
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12
Remove from over and let cool for 5 minutes before removing cupcakes from pan.
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13
Strawberry frosting:.
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14
In a medium bowl cream the butter until soft with an electric mixer.
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15
Gradually add 1 cup of the sugar creaming until fluffy.
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16
Beat in the vanilla.
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17
Then, add the lemon juice (can be left out).
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18
Add the remaining sugar alternately with the strawberry puree beating after each addition until smooth.
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19
Frost cupcakes once thoroughly cooled (if they are still a tad warm the frosting will melt).
