This fabulous STRAWBERRY SHORTCAKE CUPCAKE RECIPE is from Courtney Forrester’s Sweet, Boston’s premiere cupcake destination! Sweet was created by Courtney Forrester, a Boston business woman turned bakery entrepreneur by a passion for baking and love of cupcakes. With four prime locations, Sweet serves Boston and Cambridge freshly made handcrafted cupcakes and made–to-order cakes in signature designs and beautiful specialty décor. Every cupcake and cake is freshly baked each morning in the Sweet kitchen, and all frostings, fillings and batters are made from scratch using the finest ingredients. Callebaut chocolate, Madagascar bourbon vanilla and Bensdorp cocoa shine through in signature flavors like Vanilla Bean, Dark Chocolate, Organic Karat, Red Velvet, Boston Cream Pie and Cappuccino, with seasonal menu additions for winter, spring, summer, fall and holiday. Visit http://www.sweetcupcakes.com/ for more information.
Strawberry Shortcake Cupcakes Recipe
Makes 12 cupcakes Components:
Strawberry Preserves Sweet Vanilla Cupcakes Whipped Cream Frosting 2 pastry bags and tip, or knife Fresh strawberries (optional)
Directions: Strawberry Preserves: Makes enough to fill 12 cupcakes Components:
1 cup strawberries, de-stemmed 1 ¾ cups sugar 1/8 teaspoon unsalted butter 1 ½ tablespoons liquid fruit pectin
*Found in canning aisle of grocery store, or online. Do not use powdered pectin. Directions: Sweet Vanilla Cupcakes: Makes 12 cupcakes Components:
1 ½ cups cake flour 1 teaspoon baking powder ¼ teaspoon salt 1/3 cup unsalted butter, room temperature 2/3 cup, plus 3 tablespoons sugar 1 large egg 1 teaspoon vanilla extract ¼ vanilla bean, seeds only 2/3 cup whole milk
Directions: Whipped Cream Frosting: Makes enough for 12 cupcakes Components:
1/3 cup confectioners sugar 3 ½ teaspoons whipped cream stabilizer* 2 cups heavy cream
Directions: *Small packets of Whip it (a common whipped cream stabilizer), made by Dr. Oetker, can be found in the baking isle of grocery stores, or online.
