Hard to believe, but it’s time for another Secret Recipe Club posting. To qualify for participation in the Secret Recipe Club, a blogger must have been blogging for at least a year and have a minimum of 100 recipes on their blog. Whenever I am assigned a blog from which to pick a recipe, it’s like Christmas came early for me. One hundred plus new recipes to look at!
My assignment was to choose a recipe on the Epic Baker’s site. It didn’t take much browsing for me to target these amazing strawberry shortcake cupcakes. Any cupcake that has a plug of something tasty hidden in the middle of the cupcake under the frosting is A-OK in my book. This tender vanilla cupcake has a delicious mouthful of strawberry gelée under a mound of strawberry mascarpone frosting. Oh, yum!
We are allowed to adapt the recipes we choose to suit our tastes (or ingredients in our pantry); and, in this case, I didn’t have the self-rising flour called for in the original recipe. I happened to have a vanilla cupcake recipe that was almost identical and used all-purpose flour so I went with that. Rene, the Epic Baker, had some trouble with the frosting because she switched to one that didn’t have butter. Because of that, I decided to try the original frosting recipe which, unfortunately, despite chilling and adding more confectioners’ sugar wouldn’t cooperate and thicken enough so that I could properly pipe it.
In the end, with making a flour exchange and switching back to the original frosting which was softer than I would have liked but really quite delectable, it nevertheless came together quite nicely. I had a houseful of young’uns home over the weekend with a boyfriend and girlfriend thrown in for good measure, and the cupcakes disappeared in short order. I had made just half the recipe and was quite sorry I hadn’t made the full recipe!
One year ago: Broiled Tilapia Parmesan
Strawberry Shortcake Cupcakes
Ingredients for Cupcakes (makes 20 to 24)
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbl. baking powder
- 1/2 tsp. salt
- 16 tbl. unsalted butter (2 sticks), room temperature
- 1 cup sour cream
- 2 large eggs, room temperature
- 4 large egg yolks, room temperature
- 1 tbl. vanilla extract
Ingredients for Strawberry Gelée
- 1 cup strawberry purée
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cold water
- 1/2 envelope unflavored powdered gelatin
- 1/2 cup diced, fresh strawberries
Ingredients for Frosting
- 1/4 cup softened butter
- 1 8-ounce container mascarpone, at room temperature
- 1 8-ounce brick cream cheese, softened
- 1/2 cup fresh strawberries, puréed
- 2 tablespoons strawberry jam
- 4-5 cups powdered sugar
Directions for Cupcakes
Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tins. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before filling and frosting.
Heat purée and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.
Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
Add fruit purée mixture to the bowl and stir until gelatin is completely dissolved. Stir in diced strawberries and chill until set.
Directions for Mascarpone Frosting
Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.
Add the strawberries and jam. Mix until combined.
Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.
Chill until ready to use.
Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.
Spoon about a teaspoon or so of strawberry gelée filling into each cupcake and top with the cone top.