Directions
In a large liquid measuring cup, whisk the egg whites, milk, strawberry purée, vanilla, and lemon zest to combine. Add this mixture in two equal additions, mixing on medium speed until the batter is smooth and combined, and scraping well after each addition. If desired, tint the batter deeper pink with food coloring.
Make the lemon curd buttercream: Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. In a medium saucepan, combine the sugar and water and bring to a boil over medium heat. Stir until the mixture begins to bubble, but as soon as it begins to boil, stop stirring. If necessary, dip a brush in cool water to brush away granules of sugar that appear on the side of the pot.
For easy frosting: Gently fold the strawberry purée into the frosting, drizzling it in about a third at a time, and folding it a few times but not incorporating it fully. Use an ice cream scoop to transfer swirled frosting on top of each cupcake and use a small offset spatula to swirl it. Skip to skep 13.
I wish someone would bake these for me.
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