Cupcake Directions:
-Preheat oven to 350 degrees. Line cupcake pan with liners.
-Beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.
-Whisk together the flour, cornstarch, baking powder, and salt.
-Beat butter on high speed until smooth and creamy, about one minute.
-Add the sugar, beating on high until the butter and sugar are creamed together. (3-4 minutes)
-Beat on medium-high while adding in the egg yolk and vanilla.
-Reducing the speed to low, begin to add the dry ingredients, then add some of the milk.
-Alternate with the flour mixture and milk, mixing after each addition, and ending with the addition of the flour mixture. Do not over beat.
-Using a spatula, gently fold in the egg whites, chopped strawberries, and pink dye .
-Using a medium ice cream scoop fill the batter into the lined cupcake tins.
-Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for about 5 minutes.
-Transfer cupcakes to a wire rack to cool completely.
Frosting Directions:
-Cream the butter, cream cheese, chopped strawberries and powdered sugar until it looks light and creamy.
-If it doesn't look creamy, add 2 tbs of the heavy whipping cream until it turns creamy.
-If too thin, add in ¼ C of powdered sugar
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready. Add more powdered sugar until consistency is right.
-Scoop the frosting into a pastry bag with a large tip.
-Frost beginning on the outside and working you way in to finish in the middle.
-Top each cupcake with a strawberry and 6-8 edible pearls. (If using frozen strawberries, omit strawberry and add a few extra edible pearls.