Cheryl of Cupcake Blog has recently organized a group that gets together to share, what else, cupcakes! Each person that attends brings a dozen cupcakes to the meet, either baked yourself or bought at a favorite store. BYOB. Today was the first meet and I was an hour late. There were a few cupcake enthusiasts, including Cheryl, still lingering beneath a tree in the gardens of the Justin Herman Plaza. I can’t believe I’ve met someone whose blog I’ve been reading for the past three years and actually got to participate in a cupcake extravaganza. Getting there was another whole new experience in itself. Ladies, I have news for you. Men will flock to you if you are carrying a transparent container full of cupcakes. This I discovered as I waited for the bus holding my container of a dozen (minus one) strawberry cupcakes. “Those are good lookin cupcakes!”, they would exclaim with a disarming smile. On the bus, tall men would linger behind me to look over my shoulder and stare at my cupcakes. Some would strike up a conversation. Who knew?

Vanilla Cupcakes with Cocoa Nibs & Strawberry Frosting
Makes about 12 cupcakes

¾ cups + 2 tablespoons cake flour, not self-rising
½ cup + 2.5 tablespoons unbleached flour
1 cup sugar
½ tablespoon baking powder
heaping ¼ teaspoon salt
½ cup unsalted butter, cut into 1-inch cubes
2 large eggs
½ cup whole milk
½ teaspoon pure vanilla extract
2 tablespoons cocoa nibs

Directions
1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Mix in cocoa nibs.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Strawberry Frosting
Makes enough for 1 dozen cupcakes

1/2 cup strawberries, cleaned and hulled
1 cup unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.