STRAWBERRY CUPCAKES

ADD THE STRAWBERRIES TO A FOOD PROCESSOR AND MIX UNTIL PUREED. MEASURE AND RESERVE 1 1/4 CUP OF PUREE.

SIFT TOGETHER FLOUR, SALT, BAKING POWDER AND BAKING SODA AND SET ASIDE.

ADD THE BUTTER AND SUGAR AND CREAM TOGETHER.   ADD THE EGGS ONE AT A TIME TO THE MIXTURE.

NOW ADD IN VANILLA AND FOOD COLORING.

NOW, ADD ONE CUP OF THE STRAWBERRY PUREE TO THE WET MIXTURE.

WHISK THE SOUR CREAM AND MILK TOGETHER AND THEN ADD IT ALTERNATING WITH THE DRY INGREDIENTS IN 2 ADDITIONS.

FILL MUFFIN TINS 3/4 FULL AND BAKE AT 350 DEGREES FOR 18-20 MINUTES.

COMBINE ICING INGREDIENTS AND MIX UNTIL SMOOTH AND FLUFFY.

PIPE BIG SWIRLS OF ICING ON TOP OF EACH CUPCAKE.