Vanilla and strawberry cupcakes

I've been looking for some reason to use my high-heel cupcake liners, and couldn't think of a better fit than last week's Academy Awards.

I used my classic vanilla cupcake recipe, which I absolutely adore. It always turns out perfectly, and they are so airy and fluffy.

I topped them with strawberry buttercream to match the pink-ness of the liners, and due to an abundance of strawberries in my fridge.

These babies fluff up a lot, so I fill them about 2/3 full. Don't be alarmed that this batter is almost on the chunky side. I would describe it as a thick mousse that is intensely airy. It bakes up to pure heaven.

Cutest little tops, perfect for cupcakes.

I did several different variations on piping, all using the same tip, my trusty Wilton 1M. Aren't the high-heel liners super adorable?

I also made use of my blue polka dotted liners, but the colour scheme wasn't as great as the matching pink liners with strawberry buttercream.

I hope everyone enjoyed the Oscars! And props to Jennifer Lawrence for even making falling look elegant. *sigh* I love her!

Vanilla cupcakes

3 cup all purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cup sugar
4 eggs, room temperature
1 cup milk (I used unsweetened almond milk)
1 tsp vanilla extract 

1. Mix the flour, baking powder and salt together.
2. Beat the butter until creamy. Add sugar and cream until light and fluffy, at least 5 minutes.
3. Beat in one egg at a time, mixing thoroughly in between each.
4. On low, mix in the dry mixture and milk, beginning and ending with the dry ingredients.
5. Beat in vanilla.
6. Fill cupcake liners 2/3 full of batter. Bake at 350F for 20 minutes and cool on wire racks.

Strawberry buttercream

1 cup butter, room temperature
2 tsp vanilla extract
4 cup icing sugar, sifted
1/2 cup strawberry puree 

1.  Beat butter and vanilla extract until creamy. Slowly (1/2 cup at a time) add in icing sugar, mixing thoroughly and scraping the bowl as you go.
2. Add the strawberry puree and beat until light and fluffy.
3. Pipe onto cupcakes with a Wilton 1M tip fitted in a pastry bag.
4. If needed, thin out buttercream with milk, 1/2 tsp at a time until desired consistency is reached.