Soft and Moist Vanilla Cupcakes with delicious juicy strawberry filling and a silky, smooth, creamy frosting with a beautiful pattern - these Strawberry Filled Cupcakes are to die for!!!
Add vinegar to the warm milk and allow it to sit for 5 mins. This is our homemade buttermilk recipe.
Meanwhile sift together your dry ingredients - Flour, Sugar, Salt and Baking soda.
Once sifted add all the wet ingredients one by one. Oil, Essence and homemade Buttermilk. Combine to a cake batter like consistency.
Divide evenly in between the muffin tins that have been pre-lined with cupcake liners.
Wipe off any drips and then bake in a preheated oven of 180°C for 15-18 mins or until a skewer inserted in the centre comes out clean.
Strawberry Filling
Take everything mentioned - Strawberries, Sugar, Lemon juice and cornflour in a saucepan.
Mix everything and heat on medium flame and combine until the strawberries are softened, sugar is melted and everything comes together and thickens.
Transfer to a container, cling wrap and all it to cool completely.
Buttercream frosting
Click here for the detailed step by step recipe on Buttercream frosting or simply refer the video.
To Assemble
Once the cupcakes are cooled, using a knife just remove the centre portion to create a cavity. Do not cut it deep inside or else it will fall apart into two.
Add the strawberry filling in the centre using a spoon or a piping bag and put back the cutout centre portion on top of the filling to seal it.
Start piping forwards and backwards with the prepared frosting using Tip No 104 to create a beautiful ruffle pattern. (Use the steps mentioned in the paragraphs above or simply refer the video)
And that is your yummy Strawberry filled cupcakes with a beautiful pattern on top,
Video
Notes
Room Temperature Ingredients - Having your ingredients at room temperature is the key to making good cakes or cupcakes.
Use an ice cream scoop to add the batter to the pan. This not only ensures that the cupcakes are uniform in size, but that they bake evenly too.
Preheat your oven without fail to avoid any collapsed cupcakes or uneven rising of the cupcakes.
Always fill the cupcake liner with 3/4 of its capacity to avoid over-spilling of the batter while baking or also to avoid cracked or dome shape.
Thickening of the strawberry puree is important for the filling to hold its shape when filled in the cupcakes. Make sure to use cornstarch and stir constantly so that nothing burns and the puree thickens evenly.
Fresh or Frozen strawberries can be used to make the compote.
Do not frost warm cupcakes as that would melt the butter and your frosting will be a hot mess.
To change the flavour instead of vanilla cupcakes, one can also make Strawberry Cupcakes or Chocolate Cupcakes. Or even totally skip making the compote that is the filling and use strawberry jam instead.
The frosting recipe mentioned above just covers 7 cupcakes with ruffle pattern. The recipe can be easily doubled to cover the entire batch of cupcakes. Or you can consider doing a simple swirl to cover the 12 cupcakes using the recipe mentioned above.
For best results, store in refrigerator until ready to serve. Let cupcakes stand at room temperature for 30 minutes before serving. Cupcakes will keep for up to 3 days in refrigerator.
Butter melts around 90 to 95 degrees, and so will your frosting. Even though the frosting is stable and sturdy it would still melt if kept under direct sun light or in a hot place. If that happens you can always put it back in the refrigerator. Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.