Monday, May 9, 2011

May's Cupcake Of The Month: Strawberries And Cream

It's May! 'Tis the season for spring dresses, sunny days and blooming flowers. And did I mention it's also National Strawberries Month?

These are fluffy vanilla cupcakes filled with a homemade jam-like strawberry filling and frosted with airy whipped cream that has just the right amount of sweetness to compliment the already-sweet strawberries. What's not to love?
The Ingredients (makes 2 dozen):
For the cupcakes:
-1 1/2 cups butter, softened
-1 1/2 cups granulated sugar
-2 eggs
-3 cups flour
-2 tsp baking powder
-1 tsp baking soda
-3 tsp vanilla extract
-4 tbsp milk
For the filling:
-1 cup strawberries, mashed
-1 tbsp sugar
-1/2 tsp lemon juice
For the frosting:
-1 cup heavy cream
-2 tbsp powdered sugar, or to taste
-1/2 tsp vanilla extract

The Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with cupcake papers.
2. Whisk together flour, baking powder, soda, and salt in a large bowl and set aside.
3. In your mixing bowl, cream the butter and sugar until light and fluffy. Then add eggs one at a time..

4. Add the vanilla extract and then 1/3 of the dry ingredients, then 2 tbsp of milk, then continue to alternate between the dry ingredients and the milk until both are used up.
5. Once the batter is smooth, fill cupcake papers about 1/2 to 2/3 full and bake for 15 to 20 minutes or until a toothpick comes out clean, rotating the pan halfway through to ensure even baking. Allow to cool completely before cutting out the centers.
6. Combine the mashed strawberries, sugar and lemon juice in a saucepan and bring to a boil. Then allow to simmer until the sauce starts getting syrupy, stirring occasionally. Take it off the heat and allow to cool completely before filling cupcakes. The sauce will thicken as it sits.
7. Whip the heavy cream until soft peaks form, then slowly add in the powdered sugar. Mix in the vanilla extract.
8. Fill and frost cupcakes once they've completely cooled.
9. Consume and enjoy!

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