Strawberry – Butter Cream Filled Cupcakes.

Yep, still on Valentine cooking and the cookies still are waiting for the weekend.  Today’s mission, to Strawberry cupcakes with  Butter Cream filling.  These cupcakes come with a surprise center aside from the Butter Cream filling, each sports a strawberry in center.

Strawberry Cupcake – (Martha Stewart Recipe, modified.)

2 3/4 cups flour

1/2 cup cake flour

1 tbsp baking powder

1 1/2 sticks butter, softened

2  cups sugar

3 large eggs, plus 1 egg white.

1 cup milk

1 1/2 tsp vanilla extract

2 cups strawberries, put into blender to “chop” fine.

24 strawberries.  If small leave whole, if large divide in half.

Cream sugar and butter in bowl until light and fluffy. Add eggs one at time and beat into sugar/butter mix.  Add remaining wet ingredients to bowl except strawberries.  Add dry ingredients to form batter.  Fold in strawberries to batter.  Place one strawberry or strawberry half  into your cupcake liners, then fill your muffin or cupcake tins 2/3 full with batter.

Bake 350 degrees for 20 minutes or until toothpick inserted comes out clean.  This can take up to 25 minutes based on the insertion of size of real fruit can make baking process take a bit longer.

Butter Cream Filling/Frosting

4 large egg whites , room temperature.

1 1/4 cup sugar

3 sticks unsalted butter, softened.

Put egg whites and sugar in mixing bowl and place over pot of simmering water on stove.  Whisk until sugar dissolves into mixture and candy thermometer reads 160 degrees.

Remove from heat and using a mixer, mix on medium speed for 5 minutes before increasing speed to medium-high.  Continue to whisk until mixture is stiff with glossy peaks forming.  This process takes about 6 to 7 minutes.  Reduce speed once more back to medium and add your butter whisking well.

Remove and use, or store for up to three days in refrigerator.