Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
STRAWBERRY PUREE
- Using a blender or food processor, pulse strawberries and water until no solids remain. Pour mixture through a fine mesh strainer into a small saucepan and discard seeds. (If you do not have a blender, you can mash the strawberries in the saucepan as you cook them and discard the solids after the puree is thickened.)
- Stir in sugar and cornstarch, bringing to a simmer over medium heat, whisking frequently. Once simmering, decrease heat to medium-low and reduce until slightly thickened (about 10 minutes). Stir in lemon juice and salt. Remove from heat and cool completely.
CUPCAKES
- Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
- Prepare batter according to instructions on the box and then pour batter into cupcake liners. With a spoon, add about 1 tablespoon of cooled strawberry puree to the middle of each cupcake. Using a toothpick or knife, gently swirl the puree into the batter until it is just mixed. (See photo in above post for reference.)
- Bake for 14-18 minutes or until toothpick inserted has a few moist crumbs. Remove from oven and let cupcakes cool for about 10 minutes. Then, remove cupcakes from pans and cool completely on wire racks. The batter around the swirl may appear “wet” and fall just a bit - that’s normal and it will be covered with the whipped cream.
STABILIZED WHIPPED CREAM
- In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly.
- With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
ASSEMBLY
- After cupcakes are completely cooled, pipe whipped cream on top.
- Then, using a piping bag or spoon, drizzle leftover strawberry puree on top of the whipped cream.
STORAGE
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
