STRAWBERRY FILLED CUPCAKES

Sweet Strawberry Filling for Cakes

Ingredients:

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The filling is a combination of a few different recipes I found online and turned out to be a great mixture. It's not as thick as some other fillings, so perhaps adding some cornstarch would make the filling more stable (if that's what you're looking for). Otherwise, it worked perfectly!

I have several clients allergic to food dyes used in commercial fillings, so this recipe is perfect for a natural-tasting filling! I have used this with peaches, mangos, and raspberries, just adding a tich of lemon juice to retain color and adding more fruit or puree depending on what I'm using it for. Great flavor. I always use fresh fruit instead of frozen to avoid that mushy commercial texture.

1 cup flour

I suggest purchasing a kitchen scale if you don't already have one to make the best scratch recipes. One cup of flour can vary from scoop to scoop, depending on how packed the flour is and the humidity in your area. Too little flour can ruin your recipe, so all of my cake recipes (except doctored box mixes) use a scale.

Hi Patti, we haven't tested our recipes with gluten-free flour, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup or Bob's Red Mill 1:1, as you've tried in the past). If you make any GF cupcakes, let us know how they turn out!

1/2 teaspoon baking powder

I did not care for this recipe! As others said- they overflowed the cups and sank in the middle. Unfortunately, I only saw the rave reviews before I tried this. I looked at other recipes- they all call for one teaspoon of baking powder, not the 2 in this one.

Combine the vanilla and buttermilk in a separate measuring cup and set it aside. Protip – Use clear vanilla extract for that "classic grocery store cake" flavor. Use good quality vanilla extract, bean paste, or even a vanilla bean for authentic taste. One vanilla bean = 2 teaspoons vanilla extract.

1/4 teaspoon baking soda

Oh no, I'm so sorry! I usually use between 1-2 Tablespoons of vanilla extract in my buttercream frosting recipe, but it shouldn't taste like alcohol! Yikes… Next time, I suggest starting with 1/2 Tablespoon and tasting the frosting to see if you need to add more vanilla. Also, make sure that the vanilla extract is not expired, I passed it, and it had that "alcohol" taste. I'm sorry again for your experience!

1/2 teaspoon salt

1/4 cup sugar

This recipe thickened up nicely and is good to use when you have no filling for a cake on hand. However, even though I only used 1/2 C of sugar, it was still too sweet. If you are sensitive to sugary foods, maybe use a bit less sugar at first and flavor more later, or use agave to sweeten it up.

Icing sugar / Powdered sugar: Powdered sugar is the first choice when whipping up the frosting. The question I often get is whether the quantity is a typo. NO, it's not! You do not need a lot of sugar when you are using mascarpone and high-fat heavy cream! See my tips below for whipping up the perfect cupcake frosting without butter and tons of sugar.

3/4 cup vegetable oil

One egg

Large eggs - 50 - 55g / 2 oz per egg. This is the industry standard of egg sizes sold as "large eggs" in Australia and the US. If your eggs are significantly larger or smaller in size, weigh your eggs and use 100 - 110g / 4 oz in total (including shell) or 90 - 100 / 3.53 oz in total excluding shell (crack eggs, whisk, THEN pour into a bowl to measure out what you need).

Hi Marilyn, this recipe would make a great layer cake! If doubling, you might have a little extra batter - about 24 cupcakes worth of batter should make a 9-inch two-layer cake. I'd suggest adjusting the servings to 25 cupcakes (to get a round number for your egg whites) and using that amount of batter so that none goes to waste.

1 cup strawberries, hulled and sliced

Easy, Peezy, and tastes great. Like many others on this site, I only used 3/4 of a cup of water. Thickened up nicely. Quickly fills an eight-inch cake. For those who use scales, a cup of strawberries is about 5.5 oz or 152 grams. What I've found works for me. If you are filling a cake, I lay down a skinny, almost transparent layer of buttercream before I add the strawberries. This keeps them from soaking through the layers. Also, it prevents them from squishing (that's a technical term, lol) out when the next layer is added.

In a small food processor, blend ½ cup of freeze-dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve, discarding the solids and seeds, keeping the fine powder that came through the sieve. Set the powder aside, and you should have a scant ¼ cup.

Instructions:

To assemble the cake:

1. Loosen it from the sides of the pan.

2. Turn the lock of the pan and push the cake out.

3. Use a spatula to lift the cake off the base of the pan and cut the cake in half, horizontally through the middle with thread.

4. Fill the cake and sandwich the layers together with the almond topping uppermost.

5. Chill thoroughly before serving.

6. Cut the cake in wedges to fit.

It is an honest, detailed tutorial – While this recipe might look long, all the information I have written here, every tip and trick, will help you achieve the perfect results without any issues. Remember, baking is science, and every little detail written here is to help YOU!

Preheat the oven to 350 degrees f (175 degrees c). grease a standard muffin tin.

Preheat the oven to 350°F. Fill muffin tins with paper liners; enough for 30 muffins. In a large mixing bowl, cream the butter and sugar using a counter or electric hand-mixer until well blended, about two minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix thoroughly.

For the glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by two 1/2-inch) loaf pans. You may also line the bottom with parchment paper if desired.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Whisk together 2 cups flour, baking powder, and salt. Beat together one stick of butter and 1 cup of vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Scrape down the side and bottom of the bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

In a medium-sized bowl, stir to combine the flour and baking powder. Gently fold half of the flour mixture into the butter, milk, and remaining flour mixture. Stir only until no chunks of dry flour remain in the batter. Do not overmix.

Whisk together sugar, oil, and egg in a small bowl until smooth. Pour mixture into the flour mixture and stir until combined. Fold in strawberries.

With the mixer on low, add half the flour mixture until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides and bottom of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries.

In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs, one at a time. Stir in vanilla and beat in the flour mixture gradually. Next, dredge blueberries with the remaining 1/4 cup flour and fold them into the batter.

Spoon batter into prepared muffin tin. Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Divide the batter evenly among the prepared muffin cups (I use an ice cream scoop). Bake for 18-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool for 10 minutes, then remove the cupcakes and place them directly on the rack to cool completely.

Step 2: Using a large bowl, mix the cupcake batter according to the directions on the box and pour the batter into your muffin pan, filling each liner about two-thirds full. Bake the cupcakes for 12 to 15 minutes or until the cupcakes are golden. Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter.

In Conclusion:

When giving gifts, there are few things more thoughtful than homemade cupcakes. Strawberry cupcakes are a delicious and easy way to show your loved ones how much you care. Plus, they're bound to be a hit with everyone - even the pickiest of eaters!

If you're looking for a unique gift that is sure to please, then look no further than Best Strawberry Filling for Cupcakes. Made with fresh strawberries and love, these tasty treats are perfect for any occasion. So go ahead and bake up a batch - your friends and family will thank you for it!