strawberries and cream cupcakes (filled)
Over the last two years, I have experimented with different variations of many desserts. First, I tried pies which I decided wasn't my forte. I then tried cheesecakes, cakes, fudge, cookies, and now cupcakes! I came across a few recipes that I really liked and decided to combine them into one dessert dish. Strawberries and Cream cupcakes filled with a homemade marshmallow creme filling - yummy. After having all of my family and some of my coworkers try these, I decided it would be a nice idea to enter them into a fair for judgment. To my surprise, I got first place! Enjoy.
Blue Ribbon Recipe
The Kitchen Crew loved this fabulous strawberry cupcake recipe. This classic vanilla cupcake is brought to another level with the creamy marshmallow filling. We love the freshness of frosting with the added strawberries. Adults and kids love these!
Ingredients For strawberries and cream cupcakes (filled)
- CUPCAKES:
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2 lgegg whites
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1 call-purpose flour
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1/2 tspbaking powder
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1/4 tspbaking soda
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1/4 tspsalt
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1/4 cbutter, softened
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3/4 cgranulated sugar, plus 2 tbsp.
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1/2 tsppure vanilla extract
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3/4 cbuttermilk
- MARSHMALLOW CREME FILLING:
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3/4 csugar
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1/2 clight corn syrup
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1/4 cwater
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1/8 tspsalt
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2 lgegg whites
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1/4 tspcream of tartar
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1 1/2 tsppure vanilla extract
- STRAWBERRY CREME BUTTERCREAM FROSTING
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1 1/2 stickunsalted butter
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1 cmarshmallow cream (filling)
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1 c10x sugar, plus additional 2-3 1/2 cups
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1 tsppure vanilla extract
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1/4 cstrawberries, pureed
How To Make strawberries and cream cupcakes (filled)
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1For Cake: Set egg whites, buttermilk and butter out at room temperature for, no less than, 30 minutes. Prepare muffin pan by placing aluminum muffin cups in each indention. -
2Preheat over to 350 degrees. Combine flour, baking powder, baking soda and salt in a small mixing bowl; set aside. Cream butter, sugar, and vanilla in a separate bowl (medium mixing bowl). Add egg whites, little by little, until completely combined. Alternately adding flour and buttermilk, beat after each addition until all is combined.
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3Pour a 1/4 cup scoop of cake mixture into each muffin cup. Bake at 350 degrees for 18-20 minutes. Take out of oven to cool; while preparing filling and frosting.
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4Marshmallow Creme filling: Place egg whites and cream of tartar in a stand-up mixer, such as Kitchen-Aid. Whip on medium while making the syrup. Combine sugar, corn syrup, water, and salt in a small saucepan over medium heat. Bring to a boil, stirring occasionally, until mixture has reached 240 degrees (you will need a candy thermometer for this). Add syrup, slowly, to the now whipped egg whites. Once combined, whip for an additional 6-8 minutes until thickened. Creme should be thick and glossy.
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5Strawberry Creme Buttercream Frosting: Whip butter, until creamy, in a small mixing bowl. Add marshmallow creme and vanilla; combine until smooth. Sift 10x sugar over creamed mixture and combine; this will assure no lumps form. Add pureed strawberries; mixture will be loose once combined. Add 10x sugar, a 1/2 cup at a time, until desired consistency is reached.
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6Cool cupcakes completely. Once cooled, pipe your marshmallow creme into the middle of each cupcake; stick tip about half way into the middle of the cupcake and squeeze for a second, letting loose and lifting the pastry bag away with care. Using another pastry bag, pipe frosting onto cupcakes using an up and down continual motion to create a slight wave; starting from the outside, in (let a little bit of the cream filling show in the center; which creates a flower effect).
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7Let cupcakes sit for 30 minutes before serving. Store in the refrigerator for freshness.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
