Strawberry Shortcake Cupcakes
Yield 24 cupcakes or 48 mini cupcakes
Vanilla Bean Cake
2 sticks unsalted butter, softened
1 1/2 cup sugar
4 eggs, room temperature
2 tsp vanilla extract
1 vanilla bean
1 1/4 cup milk, room temperature
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees
Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.
Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & vanilla bean.
In a separate bowl, whisk together the flour, baking powder & salt.
Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until all ingredients are combined and batter is smooth.
Prepare your cupcake pan with cupcake liners. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Place into the oven and bake until the cupcakes springs back when lightly touched. Place cupcakes on a wire wrack to cool before icing.
12 oz frozen strawberries
1 cup sugar
zest and juice from ½ lemon
I love making homemade jam, it's so easy and makes all the difference! Place strawberries into saucepan; cook down over medium low heat until strawberries have lost their shape. Add sugar, lemon zest & lemon juice. Let simmer until thickened. Allow to cool before filling the cupcakes.
Vanilla Bean Buttercream
2 sticks unsalted butter, room temperature
1 1/2- 2 cups powdered sugar
1 vanilla bean
2 Tsp vanilla extract
1 Tbsp heavy whipping cream
Fresh strawberries for garnish
This buttercream is a labor of love & requires some patience but is so worth it! In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes). It should also look pale in color, about 2 shades lighter than when started. Slowly add in powdered sugar, 1/2 cup at a time, mixing after each addition (approx 3-5 mins after each addition). Once all of your powdered sugar is added & it is at the sweetness level you like, add in vanilla and almond extracts, mix on medium speed for another 5 minutes. Lastly, add in the heavy cream & mix until incorporated.
Once cupcakes and jam are cool. Fill or top each cupcake with the strawberry jam. Then, using a large piping bag, fitted with a 1M or star tip, scoop in the icing. Starting at the edge, swirl the icing in a circular motion to the center of the cupcake. Top with fresh strawberries, yum! Perfect sweet for summer gatherings!