This cupcake tastes exactly like the name suggests, Strawberry Shortcake! It starts with a delicious vanilla cupcake, but not just any vanilla cupcake, we're using Magnolia Bakery's famous vanilla cupcake recipe. It's filled with a delicious fresh strawberry gelee then topped with a strawberry cream cheese and mascarpone frosting. The combination of cream cheese and mascarpone cheese in this frosting is amazing and the addition of both fresh strawberry puree and strawberry jam gives the frosting a fresh strawberry flavor.
Strawberry Shortcake Cupcakes
1 cup fresh strawberry puree
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 envelope unflavored gelatin powder
1/2 cup diced fresh stawberries
Heat puree and sugar in a small saucepan just until it begins to bubble, stirring occassionally to dissolve sugar. Remove from heat and stir in lemon juice.
Put water in a small bowl and sprinkle with the gelatin powder. Let sit for 5 minutes.
Add fruit puree to the bowl and stir until the gelatin is completely dissolved.
Stir in diced strawberries and chill until set. (I placed the bowl in the fridge for approx 45 minutes).
While the gelee is setting in the fridge, make the cupcakes.
1 1/2 cups self-rising flour
1 1/4 cups all purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350. Line two 12 cup muffin pans with paper liners.
In a small bowl, combine the flours. Set aside.
In a measuring cup, combine the milk and vanilla. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Gradually add sugar and beat until fluffy, approx 2-3 minutes. Add eggs one at a time beating well after each addition. Add the flour mixture in 3 additions alternating with the milk mixture. Scrape down the bowl between additions as needed. Mix just until incorporated (do not overmix).
Divide the batter evenly between the prepared cups and bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes. Remove and cool completely on wire cooling rack.
While the cupcakes are cooling, make the frosting
Strawberry Cream Cheese Frosting
1/4 cup softened butter
1 8 oz container mascarpone cheese at room temperature
1 8oz package cream cheese at room temperature
2 Tablespoons strawberry jam
1/2 cup fresh strawberry puree
4-5 cups powdered sugar
Cream butter, cream cheese and mascarpone cheese with an electric mixer until light and fluffy.
Add the strawberries and jam and mix until combined.
Add 2 cups of powdered sugar and mix well to combine. Continue to add powdered sugar 1 cup at a time until you reach your desired consistency and sweetness. Chill frosting for approx 20 minutes to help set. Note: If frosting has not reached desired piping consistency add more powedered sugar.
Once the cupcakes have completely cooled and the frosting and gelee have set, assemble the cupcakes
Cut a cone shaped core out of the center of each cupcake (careful not to cut through the bottom of the cupcake). Cut a small piece off of the bottom of each core This will help the top fit back on top of the filled cupcake.
Fill each cupcake with approx 1 teaspoon of the fresh strawberry gelee and place top back on.
Frost with Strawberry Cream Cheese frosting and garnish with a fresh strawberry.
Notes: I used about 1 1/2 containers of strawberries for the entire recipe (gelee and frosting). Both the frosting and gelee can be made a day ahead and stored in the fridge. If you make them a day ahead be sure to stir the gelee and beat the frosting a little bit before using. Do not garnish the cupcakes with the fresh strawberries until just before your are ready to serve. Since the cupcakes are made with fresh fruit, I recommend storing any leftovers no longer than 1 day.
Recipe adapted from Stickygooeycreamychewy