One of Sean's co-workers had a birthday and requested Strawberry cupcakes, which is great because its Strawberry season now, and I had been craving strawberries!
Now, I made these on a Monday night, and was very tired.... so unfortunately, I only have one picture:
But they were very delicious. The filling was sweet, but it worked well.
Vanilla Bean Cupcakes (from Cupcake Project)
- 1 cup sugar
- 1 T Vanilla Bean Paste
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup canola oil
- 1 tablespoon pure vanilla extract
- 2/3 cup whole milk
- Preheat oven to 350 F
- In a small bowl, combine sugar and vanilla bean paste.
- Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes.
- In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined.
- Fill cupcake liners 3/4 full.
- Bake for 14-16 minutes
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
Strawberry Filling (from Wilton)
This made waaaay too much. I would only make 1/4 or 1/2 for 24 cupcakes
- 1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
- Drain strawberries; reserving liquid. (I bought a 24oz container and reserved some strawberries and liquid for another time.You will need extra strawberry liquid for the frosting)
- Add enough water to liquid to equal 1 1/4 cups.
- In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
- Heat and stir until mixture boils and thickens.
- Cool completely.
- Stir strawberries into the cooled mixture.
- Refrigerate until ready to use.
- Core the cupcakes (i use my handy corer, which is awesome!)
I kind of made this up... I used a basic buttercream base to start. (this will frost 12 cupcakes)
- 2 cups powdered sugar
- 1/2 cup unsalted butter, room temperature
- 1 tsp strawberry extract
- 4-5 Tablespoons of strawberry liquid (reserved from filling) or more to taste
- Beat butter and powdered sugar.
- Add strawberry extract and beat until combined
- Add strawberry liquid and beat until combined and fluffy.
- Add more powdered sugar if frosting is too thin or a T of milk if too thick.
- Pipe onto cupcakes.
Now, I wasn't there to see the results, but Sean said they got 'rave reviews'. Actually, I frosted half of these with my hot fudge buttercream....like a chocolate covered strawberry...yummy!