Strawberry Cream Cupcakes

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Fresh strawberries go bad very quickly if you keep them more than 3-4 days. I had a bunch in the refrigerator so I needed to find something to do with them. I found a recipe in one of my baking books for these cupcakes with cream. They looked beautiful and sounded delicious. I had friend come over with her kids and I thought it would be fun to have cupcakes and tea. She thought so too and we really enjoyed them!

Make: 12 cupcakes

Ingredients

CUPCAKES

1 1/2 cups (225 g) self-rising flour
1/8 teaspoon salt
1/2 cup (125 g) butter, softened
3/4 cup (150 g) superfine sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup (125 mil) milk, room temperature
1 tablespoon strawberry liquor

STRAWBERRY CREAM

1/2 cup (125 ml) heavy cream
2 tablespoons confectioners’ sugar, plus extra to dust
1/2 tablespoon strawberry liquor
1/2 teaspoon vanilla extract
36 strawberries, thinly sliced

Instructions

1.FOR THE CUPCAKES: Adjust oven rack to middle position and heat oven to 325 degrees. Line a 12 muffin pan with paper baking cups. Set aside.

2. Whisk flour and salt together in medium bowl. Using a stand mixer fitted with a whisk, beat butter and sugar on medium-high speed until light and fluffy about 2 to 3 minutes, scraping down bowl once. Decrease speed to medium, add vanilla extract and eggs one at time, beat until well blended, about 1 minute. Add flour mixture in 3 additions, alternating with milk in 2 additions, mixing until incorporated after each addition (about 15 seconds), and scraping down bowl as needed. Reduce speed to medium-low and mix until batter is throughly combined, about 15 seconds. Give batter final stir by hand.

3. Spoon the batter into prepared cups, filling each one 3/4 full.

4. Bake until toothpick inserted in center comes out clean, about 23 to 28 minutes, rotating pans halfway through baking. Let cake cool in pans on wire rack for 10 minutes. Remove cakes from pan and let cool completely on rack.

5. FOR THE STRAWBERRY CREAM:Using stand mixer fitted with whisk, whip heavy cream, confectioner’s sugar, strawberry liquor and vanilla extract on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peak form, about 1 to 3 minutes.

6. Cut cupcakes in half crosswise and spoon cream mixture over the bottom half of each cupcakes. Arrange a layer of strawberries on top. Cover with remaining top half of the cupcakes. Dust with confectioners’ sugar

Recipe from The Golden Book of Baking