Strawberry Cream Cupcakes

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Yummy cupcakes with strawberry cream. Delicious!

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Ingredients:

  • 1 ¾ cups cake flour
  • ¾ cup super fine sugar
  • ¾ cup butter softened
  • 3 eggs, lightly beaten
  • ½ tsp. vanilla
  • 1 tsp. baking powder

 

Strawberry Filling

  • 1 pint strawberries
  • 1/3 cup sugar
  • 1 tsp. gelatin
  • 2 tsp. hot water

 

Whipped Cream Topping

  • 1 cup heavy cream
  • 1 tsp. gelatin
  • 2 ounces melting chocolate
  • 1 TBSP. sugar
  • 1 tsp. vanilla

 

Instructions:

Preheat oven to 350 degrees F. and prepare 12 paper cupcake liners cases in cupcake pan. Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add vanilla then sift in flour and baking powder and mix for a further minute. Spoon batter into prepared cupcake pan liners until they are approx 2/3rds full. Bake for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Remove from oven and let sit for a few minutes before removing from the pan and placing them on a wire rack to cool.

 

Filling

To make the filling, slice up the strawberries into small pieces, (keeping the best looking ones for decorating the tops of the cupcakes). Then in a small bowl, mix the gelatin and sugar with hot water until is has dissolved. Let it cool down and then add the sliced strawberries and mix to combine. Once the mixture starts to gel, give it another mix. Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with the strawberry filling.

 

Whipped Cream Topping

To make the stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the cream with an electric mixer just until traces of the beaters can be seen in the cream. Slowly pour the cool gelatin mixture into the cream while still beating. Add in the vanilla, and beat just until soft peaks start to form. Using a spatula or a knife cover the top of the cupcakes with the stabilized cream. Melt the chocolate over a double boiler and drizzle chocolate over the cream. Top with a fresh whole strawberry.

 



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