View Single Post
  #2  
October 15th, 2011, 05:16 PM
Mom2JDub's Avatar
Mom2JDub Mom2JDub is offline
(formerly junie22)
Join Date: Aug 2011
Location: California
Posts: 11,267
Strawberry Shortcake Cupcakes



Cupcakes:
1 3/4 c. cake flour
1 1/4 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. unsalted butter, softened, cut into cubes
4 large eggs, at room temperature
1/2 c. milk, at room temperature
1 tsp. vanilla extract
2/3 c. pureed strawberries

Whipped Cream Filling/Frosting:
1 1/2 c. heavy cream
1 tsp. vanilla extract
1/4 c. confectioners' sugar
2 c. finely chopped strawberries

Preheat oven to 350 degrees F. Line cupcake pans with paper liners; set aside.

For the cupcakes, in the bowl of an electric mixer fitted with the paddle attachment, sift together flours, sugar, baking powder, and salt; mix together until combined. Add butter cubes, mixing until coated with flour.

In a large glass measuring cup, whisk together eggs, milk, vanilla extract, and pureed strawberries. With mixer on medium speed, add wet ingredients in three parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated, but do not over-beat.

Divide batter evenly among liners, filling halfway to two-thirds full. Bake in preheated oven, rotating pans after 10 minutes, until a toothpick inserted in the center of a cupcake comes out clean, 16 to 18 minutes. Set aside to cool completely before filling and frosting.

For the whipped cream filling/frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream, vanilla extract, and confectioners' sugar together until stiff peaks form. Gently fold in finely chopped strawberries.

Cut out a small cone from the center of each cupcake, reserving the cut-out. Fill the hole with whipped cream filling/frosting. Then place the cut-out piece of cupcake back on top of the filling. Generously frost cupcakes. Keep refrigerated if not eating right away.

Yield: 26 cupcakes
Reply With Quote