Instructions

1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
3. Next mix in the sour cream and beat until well combined.
4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
9. For the frosting: Rinse and chop strawberries into smaller pieces, about the size of a dime. Roughly puree in a food processor to create some juice, but leaving some smaller chunks of strawberries. Set aside.
10. Combine the sugar and egg whites in your stainless steel mixer bowl (or any heat proof bowl). Attached your candy thermometer to the side of the bowl.
11. Set your bowl over top of a pot with water, just enough to cover the bottom of the pot (about 1 ¼ cup). You do not want the water to boil and touch the bottom of your mixing bowl. Heat the water on medium to medium-low heat.
12. Combine the sugar and egg whites and stir (using your greaseproof spatula) constantly until the mixture reaches 140°-160° F. This is the most important part; you do not want to egg whites to cook. When it reaches 140° F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth. Remove from heat.
13. Place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the egg whites. Start on low and increase the speed to medium after 2 minutes.
14. Beat for another 3-5 minutes on medium speed. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form.
15. After 5 minutes, increase the speed to high. You will notice that as you increase the speed, the body of your meringue will also increase. It will start to look glossy as the peaks begin to form. Beat for another few minutes.
16. After about 10-12 minutes the bottom of your mixing bowl should be cooled completely. Your SMB should look kind of like whipped cream. Scrape down all sides and bottom of the bowl.
17. Turn your mixer down to medium-low. Slowly add your butter, about 1 tablespoon at a time, ensuring it is mixed well after each addition. Once you have added all your butter. Mix for another minute and scrape down the sides of the bowl.
18. Switch to the paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes the frosting should be smooth. If your frosting appears to be curdled, just keep beating.
19. Lastly, pour in the strawberry puree and beat for another minute or two until they are well combined in the frosting.
20. Pipe onto cooled cupcakes with a large open star tip or open round tip. If serving immediately, place the strawberry on top.