Strawberry Shortcake Cupcakes

Serves: 5

Irwin Berge

1 January 1970

Based on User reviews:

45

Spice

48

Sweetness

43

Sourness

40 mins

Prep time (avg)

4.8

Difficulty

Ingredients:

2 large

Egg Yolk

4 cups

Sugar (sifted confectioners’)

2.5 cups

All-Purpose Flour (sifted)

1 cup

Cornstarch

1 tsp

Whole Milk

2 tbsps

Heavy Cream

1 tsp

Pure Vanilla Extract

2.5 tsps

Baking Powder

1 tsp

Salt

16 tbsps

Unsalted Butter

2 large

Egg

24

Strawberrys (fresh, sliced)

Directions:

1

For the filling: In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes

2

In another large bowl, sift together the flour and the cornstarch

3

Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth

4

In a medium saucepan, warm the milk on medium heat, just until it starts to boil

5

Switch your mixer to the whisk attachment, then add the hot milk slowly to the mixer, and whisk continuously at medium speed while pouring the milk, to keep the mixture smooth, without lumps or curdles

6

Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes

7

Then pour the mixture back into the saucepan and cook over medium heat until it boils

8

Note: It must be hand-whisked constantly during this time

9

After it reaches boiling, whisk for 2 more minutes, until it thickens

10

Remove from heat

11

Let it come to room temperature before pouring in a bowl

12

Refrigerate for at least 2 hours to chill

13

In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes

14

In another large bowl, sift together the flour and the cornstarch

15

Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth

16

In a medium saucepan, warm the milk on medium heat, just until it starts to boil

17

18

Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes

19

Then pour the mixture back into the saucepan and cook over medium heat until it boils

20

Note: It must be hand-whisked constantly during this time

21

After it reaches boiling, whisk for 2 more minutes, until it thickens

22

Remove from heat

23

Let it come to room temperature before pouring in a bowl

24

Refrigerate for at least 2 hours to chill

25

For the cupcakes: Preheat the oven to 350°F

26

Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups

27

Sift together the flour, baking powder, and salt in a bowl, and set aside

28

Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer

29

Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes

30

Add the eggs one at a time, mixing slowly after each addition

31

Combine the vanilla extract and milk in a large liquid measuring cup

32

Carefully scrape the vanilla bean seeds from the milk

33

Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated

34

Add another third of the flour mixture, followed by another third of the milk mixture

35

Stop to scrape down the bowl as needed

36

Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined

37

Using a spatula, gently fold into the strawberries

38

Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean

39

Transfer the pans to a wire rack to cool completely

40

Preheat the oven to 350°F

41

Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups

42

Sift together the flour, baking powder, and salt in a bowl, and set aside

43

Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer

44

Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes

45

Add the eggs one at a time, mixing slowly after each addition

46

Combine the vanilla extract and milk in a large liquid measuring cup

47

Carefully scrape the vanilla bean seeds from the milk

48

Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated

49

Add another third of the flour mixture, followed by another third of the milk mixture

50

Stop to scrape down the bowl as needed

51

Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined

52

Using a spatula, gently fold into the strawberries

53

Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean

54

Transfer the pans to a wire rack to cool completely

55

For the frosting: Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer

56

Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes

57

Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer

58

Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes

59

To assemble: Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise

60

Add a tablespoon of the filling on top of the bottom half of the strawberry cupcake; add a layer of sliced strawberries; cover with the top to make a cupcake “sandwich”; then frost with a swirl and garnish with a strawberry slice

61

Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise