Strawberry Cream Cupcakes

*my camera was dead so I didn't get to take pics of the process :(

There are a few things you can be certain about in February around here. We've started gaining daylight, the weather is all over the place, and there's a limited selection of fresh, inexpensive fruit at the supermarket. The solution? Use frozen! Equally as nutritious as fresh, you can get up to twice as much for the same price per pound. Only issue I've found is that baking with frozen fruit will almost always pose a problem due to its high moisture content once thawed. It is perfect though for fillings, and the syrups work well to add flavor to frosting.

A perfect pairing with a vanilla (or chocolate) cupcake, fruit fillings and creams are super versatile and great any time of the year. And don't be afraid to experiment with different flavors. Sometimes an odd combination will turn out to be the most delicious!

Enjoy!


Lola




STRAWBERRY CREAM CUPCAKES WITH BALSAMIC FROSTING

(Strawberry Cream)
2 cups Frozen Strawberries (thawed, with syrup)
1 cup Heavy Cream
2 Tblsp Cornstarch
1 cup Powdered Sugar
1 tsp Vanilla Extract

Take thawed strawberries and put them in a heavy bottomed pot over medium heat. Add cornstarch to heavy cream, mix well, then add to the pot with strawberries. Stir or wisk constantly until thickened, about 10 minutes. Break up any large chunks of strawberries as you stir. Remove from heat and add the powdered sugar and vanilla. Set aside to fully cool.

*chilling is recommended, so if you can make this ahead of time, please do. If not, just make sure it is room temperature at the most.

(Cupcakes)
2 cups All Purpose Flour
½ cup Cake Flour
½ tsp Salt
1 Tblsp Baking Powder
½ tsp Baking Soda
1 tsp Vanilla Extract
½ cup Milk (whole or 2%)
½ cup Oil (canola or vegetable)
½ cup Unsalted Butter
1 cup Sugar
3 Eggs (large)

Preheat oven to 350°. Line cupcake pans with paper liners; set aside. In a medium bowl, combine flours, salt, baking powder, and baking soda. In a smaller bowl, wisk the vanilla, milk, and oil. Cream the butter and sugar in a large bowl, adding the eggs in one at a time. Alternate adding the wet and dry ingredients to the large bowl, starting and ending with the dry. I do it in 5 increments (D/W/D/W/D) Doesn't need to be perfect, just a little at a time.

Pour batter into cupcake liners and fill about ⅔ full. Bake 15-20 minutes. Remove from pan and cool on a wire rack.

(Balsamic Frosting)
½ cup Unsalted Butter (room temp)
8 oz. Cream Cheese (room temp)
1 cup Powdered Sugar (sifted)
½ tsp Vanilla Extract
½ cup Strawberry Jam
2 Tblsp Balsamic Vinegar
In a large bowl, mix the butter, cream cheese, and vanilla. Add the sifted powdered sugar and mix on medium until fully incorporated. Add jam and balsamic vinegar and mix well.

(Assembly)
Take fully cooled cupcakes and cut a little cone shaped piece out of the top, set aside. Take about a tablespoon of the strawberry cream and pour into cupcake. Cut the bottom of the piece you set aside off and replace the top. Then frost the tops however you like and you're done!