Today I bring you the last in the Neapolitan cupcake trifecta – Strawberry Shortcake Cupcakes mmmhhmmm
So yes technically these should be Strawberry on Strawberry – but I couldn’t surpass the opportunity to make a shortcake cupcake.
This buttercream blew me away. My roommate in fact absolutely loves it – might be her favorite thing I have made yet.
These taste really great at room temp or after chilling for awhile in the fridge.
Recipe: Yields 12 standard size cupcakes
For Cupcake Batter (adapted slightly from Cooking Classy)
1 cup + 2 Tbsp all-purpose flour
2 Tbsp cornstarch
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 tsp vanilla extract
1/4 cup butter, melted and cooled slightly
1/4 cup vegetable oil
1/2 cup soy milk
For Strawberry Buttercream (adapted from All Recipes – reduced the butter)
1 cup fresh strawberries
1/2 cup butter (1 stick)
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted, divided
Preheat oven to 350F degrees.
In a mixing bowl, whisk together flour, cornstarch, baking powder and salt set aside.
In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, sugar, and vanilla until mixture is very pale, fluffy and thickened slightly, about 3 minutes.
Mix in melted butter and vegetable oil. Working in three separate batches, beginning and ending with flour, add 1/3 of the flour mixture followed by 1/2 of the milk, blending until well combine after each addition.
Pour batter into 12 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 17 – 20 minutes, until toothpick inserted into center of cupcake comes out clean.
Cool completely on a wire rack, before frosting.
For Strawberry Buttercream
Place strawberries in a blender; puree until smooth.
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
Beat butter with an electric mixer in a bowl until light and fluffy.
Beat 1 cup confectioners’ sugar into butter until just blended.
Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
Beat last 1/2 cup confectioners’ sugar into mixture until just blended.
Hope you enjoyed these cupcakes as well as the other two in the Neapolitan Trifecta (:
Cheers and let them eat cupcakes