Strawberry Shortcake Cupcakes
adapted from How Sweet It Is
3c all-purpose flour ( how to measure flour )
1/4 evaporated cane juice or granulated sugar
4t baking powder
1t baking soda
1 1/2 sticks cold butter
1 large egg
1 1/2T vanilla bean paste
Stawberry Filling, see below
White Chocolate Whipped Cream
Preheat oven to 425deg. Prepare 2 cupcake pans with 16 liners.
Cut butter into ~1/2" chunks and place on a plate back in the fridge (or freezer if you're trying to do this on a 90deg day).
In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and salt) and whisk well to combine. Add butter to the dry ingredients and mix with a pastry blender or your hands until you've got coarse pebbles. If it's hot- I'd recommend minimizing heat from your hands and use a pastry blender. If the butter has gotten too warm through mixing, place the bowl in the fridge or freezer for a few minutes before adding the wet ingredients.
In a large measuring cup or bowl, combine milk, egg and vanilla paste. Mix well, ensuring that the vanilla paste is evenly distributed. Pour wet ingredients into the flour/butter mixture and stir until just combined, the batter should look a little wet (try to avoid over-mixing).
Using a large cookie scoop, divide batter among cupcake liners. Bake for 8-12min, until golden brown. Let cool completely on a rack.
Once cool, use a cupcake corer or a knife to cut a whole in the center of the cupcake. Fill with strawberry filling (easy to do using a pastry bag or ziploc with the end snipped off) and frost with white chocolate whipped cream.
adapted from Baking Bites
Yield: enough for ~24 cupcakes
1lb fresh strawberries
4-6T evaporated cane juice or granulated sugar (depending on how sweet your berries are)
2 1/2T water
1/2t vanilla extract
1t fresh lemon juice
Wash and dry the strawberries, then remove the hulls. Cut berries into a small dice and place in a medium bowl.
In a small pot, place 1/2c of the diced berries along with the sugar, cornstarch, water and salt. Mash the strawberries with a potato masher or fork. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Boil for 1min, then remove from heat. Add vanilla and lemon juice and whisk well. Fold the cooked berries into the remaining fresh berries. Refrigerate for a few hours or overnight before using to fill cupcakes.
Celebrate the first day of summer with some strawberry shortcake cupcakes-- you won't be sorry!! Tune in next week to see what other flavor we baked up :)