Strawberry Cupcakes w/Strawberry Meringue Buttercream

Preheat the oven to 350°. Line standard muffin tins with paper lines.

Sift together the flours, baking powder and salt. Set aside.

Put butter, sugar and vanilla in the bowl of an electric mixer. Cream on medium-high until pale and fluffy. Add the eggs and egg white, one at a time, beating until each is fully incorporated. Change speed to low, add the flour mixture in 2 batches, alternating with the milk. Beat until well combined. Fold in the chopped strawberries by hand.

Fill each paper liner with batter 3/4 full. Bake, rotating the pans half way through, 20 - 30 minutes. Transfer to wire racks to cool for 15 minutes, then turn cupcakes out onto rack to let cool completely.

To make frosting, puree strawberries in a food processor. Combine egg whites and sugar in the heatproof bowl of a standing electric mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff peaks form. Continue mixing until the mixture is fluffy, about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Switch to paddle attachment and continue beating on low speed about 2 minutes. Add strawberries and beat until combined. Stir until the frosting is smooth.