Strawberry Cupcakes

No quaint story to accompany this cupcake.  Just a recipe because it's 2:30 AM and I should be editing my paper.

strawberry cupcakes (makes ~30, adapted from Baked)
2 1/2 c cake flour
3/4 c AP Flour
3/4 t sea salt
1 T baking powder
1 t baking soda

2 sticks butter, softened
1 3/4 c granulated sugar
1 t vanilla extract
1 T water
1 egg + 1 yolk
1 1/2 c strawberry puree

1/4 t cream of tartar
3 egg whites

In a food processor, liquefy ~12 oz of washed and hulled strawberries.  Pass through a fine mesh strainer lined with cheese cloth (or, really, I passed the puree through a chinois) in order to get rid of the seeds.  Make sure it makes 1.5 c of liquid.  Preheat oven to 325 F.  In a large bowl whisk together flours, salt, baking powder, and baking soda. Set aside. Cream together the butter and sugar. Add in the vanilla and egg+yolk and combine.  Alternate in the flour mixture and the strawberry juice. In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.  Bake for 20-30 minutes, or until a toothpick comes out clean.

I served these with cream cheese frosting and placed a strawberry atop each cupcake to reinforce the strawberryness.