This fabulous STRAWBERRY SHORTCAKE CUPCAKE RECIPE is from Courtney Forrester’s Sweet, Boston’s premiere cupcake destination!
Sweet was created by Courtney Forrester, a Boston business woman turned bakery entrepreneur by a passion for baking and love of cupcakes. With four prime locations, Sweet serves Boston and Cambridge freshly made handcrafted cupcakes and made–to-order cakes in signature designs and beautiful specialty décor. Every cupcake and cake is freshly baked each morning in the Sweet kitchen, and all frostings, fillings and batters are made from scratch using the finest ingredients. Callebaut chocolate, Madagascar bourbon vanilla and Bensdorp cocoa shine through in signature flavors like Vanilla Bean, Dark Chocolate, Organic Karat, Red Velvet, Boston Cream Pie and Cappuccino, with seasonal menu additions for winter, spring, summer, fall and holiday. Visit http://www.sweetcupcakes.com/ for more information.
Strawberry Shortcake Cupcakes Recipe
Makes 12 cupcakes
- Strawberry Preserves
- Sweet Vanilla Cupcakes
- Whipped Cream Frosting
- 2 pastry bags and tip, or knife
- Fresh strawberries (optional)
- Prepare the Strawberry Preserves and let cool in the refrigerator.
- Prepare the Sweet Vanilla Cupcakes as directed and let cool.
- Once the preserves are cool, make a small cut to the tip of a pastry bag with scissors. Flip the top half of the bag inside out, and use a spatula to fill it with the preserves. Squeeze some of the preserves out to rid the bag of any air pockets.
- Using a teaspoon or apple corer, make a hole in the center of the top of each cupcake, being careful not to push the spoon or corer through the bottom of the cake.
- Squeeze about one tablespoon of preserves to fill the hole you’ve made in each cupcake.
- Prepare the Whipped Cream Frosting. It should be freshly mixed at room temperature at the time of decorating.
- If piping the frosting, make a small cut to the tip of the second pastry bag with scissors. Insert the tip into the bag. Flip the top half of the pastry bag inside out, and use a spatula to fill it with the frosting. Squeeze some of the frosting out to rid the bag of any air pockets, and frost the cupcakes or spread the frosting on with a knife.
- Slice several strawberries into small slivers and top each cupcake with a strawberry bite.
Makes enough to fill 12 cupcakes
- 1 cup strawberries, de-stemmed
- 1 ¾ cups sugar
- 1/8 teaspoon unsalted butter
- 1 ½ tablespoons liquid fruit pectin
*Found in canning aisle of grocery store, or online. Do not use powdered pectin.
- Chop the berries in a food processor until they are chopped into a chunky paste (you can use a potato masher if you do not have a food processor).
- Put the fruit into a 6-or-8-quart saucepan and place on high heat.
- Stir the sugar in with the fruit, and then add the butter.
- Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and keep on high heat, stirring constantly.
- Stir in the pectin quickly and return to a full rolling boil for exactly 1 minute, stirring constantly.
- Remove from the heat and pour into a heavy duty container (either plastic or glass), cover, and refrigerate.
Sweet Vanilla Cupcakes:
Makes 12 cupcakes
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup unsalted butter, room temperature
- 2/3 cup, plus 3 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ vanilla bean, seeds only
- 2/3 cup whole milk
- Preheat the oven to 300˚F.
- Line 12 muffin tin cups with paper cupcake liners.
- Sift flour, baking powder, and salt together in a medium bowl.
- In an electric mixer, or large bowl, beat the butter until light and fluffy and then gradually add in the sugar and mix well.
- Beat in the egg until well blended, and then beat in the vanilla extract.
- Slice the vanilla bean in half, lengthwise and scrape out the seeds using a paring knife. Discard the husk.
- Measure the milk into a small container and add the vanilla seeds.
- Add the flour mixture and milk alternately in three steps to the butter mixture, beginning and ending with flour. Blend gently until smooth.
- Pour the batter into the lined cupcake pan, distributing the batter equally.
- Bake for 10 minutes, rotate, and bake for 12 more minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Place the pan on a wire rack, and cool completely.
Whipped Cream Frosting:
Makes enough for 12 cupcakes
- 1/3 cup confectioners sugar
- 3 ½ teaspoons whipped cream stabilizer*
- 2 cups heavy cream
- In an electric mixer (fitted with a wire whip attachment), or a large bowl, add all ingredients and beat on low speed together. (Initially, there can be a lot of splatter, so you may want to begin whisking by hand.)
- Mix on low speed until all ingredients are incorporated, and then turn up to high speed and mix until it is light and fluffy.
*Small packets of Whip it (a common whipped cream stabilizer), made by Dr. Oetker, can be found in the baking isle of grocery stores, or online.