STRAWBERRY CUPCAKES WITH STRAWBERRY FILLING RECIPE
We made cinnamon swirl muffins at the bakery, which my mum loved. Cinnamon rolls are sweet, but muffins make them even better. This makes them lighter and less intense than cinnamon rolls, so you can eat more!
Make strawberry puree. Heat sugar and strawberries in a high-sided saucepan over medium-high heat. Add some water to the pan if the strawberries aren't frozen. White Sugar 1 cup, Strawberry 32 oz
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Stir occasionally as strawberries decompose and sugar dissolves. Mashing strawberries with a potato masher. Boiling strawberry mixture should thicken and gelatinize.
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Bake Strawberry Cupcakes Preheat oven to 335°F / 170°C and line muffin pan. Combine milk, eggs, and vanilla. Set aside after a light whisk. ¾ cup Milk, 3 Eggs, 1 Tbsp Vanilla
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Mix Combine 1 cup White Sugar, 2.5 cups Cake Flour, 1 ½ tablespoon Baking Powder, and ½ teaspoon Salt.
Each small butter chunk should be added slowly. Once in, it should resemble chunky breadcrumbs.
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Making Strawberry Russian Buttercream
Whisk room-temperature butter for 5 minutes on high.
4 sticks Butter
Lower the mixer to medium speed and slowly add condensed milk.
Two condensed milk cans
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After adding all condensed milk, mix on high for 1 minute. Frosting should be thick and glossy.
3/4 Cup MilkAdd strawberry puree and vanilla, whip another minute.¾ cup Strawberry Puree, 1 tsp Vanilla
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Strawberry Cupcake Assembly
After cupcakes cool, core them with a spoon or corer.
One teaspoon strawberry coulis per cupcake. Returning the 'tops' to the middle or eating them doesn't matter.