Posted by on May 25, 2012 | 2 comments

The promise of summer in our house brings joy to everyone, with its promise of sunshine, laughter, lemonade, barbecues and long days spent outdoors with family and friends alike.  In our house as I’m sure in many…it also brings forth an abundance of strawberries!  Even my one daughter who is allergic to them, will insure her intake of benadryl so she can imbibe in her favourite fruit!  It is a love affair that unlike any other is only fullfilled when the basket of berries is gone, and the last berry has been taken by the quickest draw…I laugh as some days the granddaughter darts in and grabs her reward, proceeding to taunt the Aunts with her beloved treasure, squealing in delight as the chase her around the room, knowing she will have devoured her joy before they can grab her.  The fun is in the chase…

In my home, cupcakes are the answer to every life woe, birthdays, celebrations, just because…and I can ensure their pleasure is enjoyed a little bit longer with a simple recipe.  Decorated with a Strawberry buttercream, and a center of real whip cream…everyone enjoys the first bite into the promise of something fresh and tasty.  

 

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Strawberry Shortcake Cupcakes

Makes 12 cupcakes

Yellow Cupcakes:

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 tablespoon pure vanilla extract

4 tablespoons unsalted butter, melted

1/4 cup vegetable oil

1/2 cup milk at room temperature (I used skim)

Pre-heat oven to 350 degrees

Line a cupcake pan with cupcake liners or grease the cups with butter or non-stick cooking spray; set aside

In a medium bowl, whisk together flour, cornstarch, baking powder and salt; set aside

In the large bowl of an electric mixer, beat the sugar, eggs and vanilla on high speed for about 3 minutes or until mixture is well combined and thick

Add butter and oil and beat on high until well combined; scrape sides of the bowl with a spatula and mix for another minute

Reduce the speed to low and add 1/3 of the dry ingredients and then 1/2 milk; add another 1/3 of dry ingredients and remaining milk; add remaining dry ingredients and remove from mixer immediately

Use a spatula to incorporate any dry ingredients that have are not fully combined; distribute batter evenly among cupcake cups with a ladle or ice cream scoop

Bake in center of oven for 13-17 minutes or until a toothpick comes out clean

Allow cupcakes to cool for several minutes and then remove from tin and place on cooling rack; set aside and prepare buttercream

Strawberry Buttercream:

1/2 cup (1 stick) unsalted butter, softened at room temperature

1/2 cup strawberry jelly

1 cup powdered sugar

Beat butter in the bowl of an electric mixer with the paddle attachment on high speed for several minutes until butter is light and creamy

Add jelly and beat on high speed for one minute; scrape the sides of the bowl and beat for an additional minute

Add powdered sugar and mix on low speed until combined; increase speed of mixer to high and beat until frosting is light and fluffy

Fill your piping bag with whip cream and insert into cupcake, so that you can fill with whip cream, place a half strawberry and then pipe or spread your buttercream onto the cooled cupcakes as desired.  Bite and enjoy!  Summer is here!

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