Strawberry Shortcake Cupcake
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
67
Sweetness
51
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1.5 cups
Cake Flour (not self rising, sifted)1 tbsp
Baking Powder1 tsp
Kosher Salt1 cup
Unsalted Butter1 cup
Sugar4 large
Egg (room temperature)1 tsp
Pure Vanilla Extract1.25 cups
Whole Milk2 cups
Whole Strawberries2 tbsps
Lemon Juice1 cup
Strawberry (sliced)230 g
Cream Cheese4.5 cups
Powdered Sugar1
MilkDirections:
1
Special equipment: Cupcake corer For the cupcakes: Preheat the oven to 350 degrees F
2
Line two 12-cup muffin pans with cupcake liners
3
In a medium bowl, sift together the flours, baking powder and salt, and set aside
4
In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer
5
Add the eggs, one at a time, beating until just incorporated
6
Beat in the vanilla
7
Reduce the mixing speed to low
8
Add the flour mixture in three batches, alternating with the milk
9
Beat until combined
10
Divide the batter evenly among the lined cups, filling each three-quarters full
11
Bake until a toothpick comes out clean, 18 to 20 minutes
12
Transfer to a wire rack and cool completely
13
For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside
14
Cut up the whole strawberries into small pieces, and set aside in a small bowl
15
Using a food processor, puree the strawberries and pour into a medium saucepan
16
Add the sugar and lemon juice to the sauce pan
17
Cook over medium-high heat until it begins to bubble, stirring constantly
18
Let the mixture boil for 2 minutes
19
Pour the hot mixture into the bowl with the water and unflavored gelatin
20
Stir together until incorporated
21
Add in the cut strawberries
22
Put in the refrigerator until the mixture has thickened, 2 hours
23
For the frosting: Beat the butter and cream cheese until light and creamy
24
Add in the vanilla
25
Add in the powdered sugar, 1 cup at a time
26
Add milk as needed if the frosting is too thick
27
Place the frosting into a piping bag fitted with a large star tip
28
Once the cupcakes have cooled, pull out the centers with a cupcake corer
29
Fill with strawberry compote filling
30
Pipe the frosting onto each cupcake
31
Place some strawberry compote on top for garnish