25 Jul

Strawberries & Cream Cupcake Recipe

Strawberries & Cream Cupcake Recipe

When it comes to dessert, sometimes you can’t go wrong with tried and true summer classics. Just as their sweetness hits its peak, strawberries are like precious, juicy gems this time of year. Tessa Huff here, from Style Sweet CA, and I am here today to share how to turn a couple traditional flavors into a sensational little treat. I’ve cooked down some of summer’s ripest berries into the most delicious Strawberry- Vanilla Bean Compote. The compote becomes a surprise filling in this Strawberries and Cream Cupcake Recipe.

Strawberries & Cream Cupcake Recipe

Strawberries & Cream Cupcake Recipe

*****

VANILLA BUTTER CUPCAKE INGREDIENTS

(makes about 2 dozen cupcakes)
– 2 sticks unsalted butter, softened
– 2 cups granulated sugar
– 1 tablespoon vanilla extract
– 6 egg yolks
– 3 cups cake flour
– 3/4 teaspoon salt
– 1 tablespoon + 1/2 teaspoon baking powder
– 1 1/2 cups milk

STRAWBERRY – VANILLA BEAN COMPOTE INGREDIENTS

– 2 pounds ripe strawberries (halved and quartered)
– 1 vanilla bean, seeds removed
– 1/2 cup sugar

WHIPPED VANILLA BUTTERCREAM INGREDIENTS

– 2 sticks unsalted butter, softened
– 1 tablespoon vanilla extract
– 3 1/2 cups confectioner’s sugar
– 3 tablespoon milk

STEP BY STEP CUPCAKE INSTRUCTIONS

1. Preheat oven to 350 degrees.  Line cupcake can with cupcake wrappers and set aside.
2. Sift dry ingredients together and set aside
3. In the bowl of an electric mixer, beat the butter on medium high until smooth.
4. Add in the sugar, and continue to mix until light and fluffy- about 5 minutes.
5. Stop mixer and scrape the sides and bottom of the bowl with a rubber spatula.
6. With the mixer on low, gradually add in the egg yolks and vanilla.
7. Starting and ending with the dry ingredients, carefully mix in the dry ingredients and milk in alternate additions.
8. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.  Using a mechanical disher or cookie/ice cream scoop, fill cupcake liners 2/3 of the way with batter.
9. Bake until done and tops are golden- about 18-20 minutes.

STEP BY STEP COMPOTE INSTRUCTIONS

1. Clean and slice strawberries.
2. Over medium heat, place berries and vanilla bean seeds in a large pot.
3. Stir occasionally with a wooden spoon or rubber, heat-safe spatula.
4. Once the berries start to break down, add in the sugar.
5. Once the juices begin to boil reduce heat to low and simmer for about 8-10 minutes.
6. Cool compote before using.  It should thicken as it cools.

STEP BY STEP WHIPPER VANILLA BUTTERCREAM INSTRUCTIONS

1. In the bowl of an electric mixer, beat butter with the paddle attachment on medium-high for about 5 minutes.
2. Turn the mixer down to medium-low and gradually add in the remaining ingredients.
3. Once everything is added, continue to mix on medium-high for another 5 minutes, or until mixture is smooth.  Add more sugar or milk to achieve your desired consistency.

STEP BY STEP STRAWBERRIES AND CREAM CUPCAKE ASSEMBLY

1. Once cupcakes are cool, core out the center of each cake.  You may use an apple corer for easy removal.
2. Spoon in about 2 teaspoons of cooled strawberry compote into the middle of each cupcake.
3. Fill a pastry bag fitted with a piping tip with buttercream and pipe on top of the cupcake and compote.
4. Roll edges of buttercream in sprinkles, or decorate to your own liking.

Strawberries & Cream Cupcake Recipe

Strawberries & Cream Cupcake Recipe

*****

Comments 2

Leave a Comment

2Comments

1
Brenda SAYS:

Can u use skim milk?

Reply July 30, 2013 at 1:17 pm

2
menningen liên SAYS:

Delicious cupcake, delicate, fruity and creamy, I love it, thank you

Reply September 3, 2013 at 1:56 pm

Join in! Leave a Comment: