So lately I have been testing out recipes I can use for my friends wedding in August. As I am personally baking her cupcake tier for her special day, I want to be sure everything is absolutely perfect so I have to test out a bunch of different flavours, techniques etc. The reason I can’t just pick several different recipes I love for her to try and pick from is because she specifically has requested strawberry shortcake cupcakes. As we all know your average strawberry shortcake is far from a cupcake, so I’ve been playing around with recipes and things I’ve found to make cupcakes similar to this. This won’t be the first strawberry shortcake inspired cupcake we feature this summer, as I am sure I will fall in love with other recipes and want to share them with you guys!
I found this Strawberry Shortcake recipe while searching up different alternatives I could test out for the wedding on The Food Network’s website. This recipe was a hit with everyone and they loved the strawberry filled centre, it might be one of the final contesters, find out soon!
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
1 packet unflavored gelatin
2 cups whole strawberries
1/2 cup sugar
2 tablespoons lemon juice
1 cup sliced strawberries
I used basic whipped cream to resemble strawberry shortcake more but The Food Network has a great suggestion for an alternative frosting.
1. Before beginning preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
2. In a medium bowl, sift together the flours, baking powder and salt, and set aside.
3. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
4. Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
For the filling:
1. In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
LASTLY: Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.