Strawberry Cupcake with Cheese Filling
Posted October 3, 2013on:
They were beautiful. Really!
Hmmmm.. think I overmixed the batter. Dont know exactly either😐
But the taste is so damb good. And they smells sooo strawberry!
The recipe was taken (and modified) from here
It is a vanilla cupcake with vanilla buttercream frosting recipe, from browneyedbaker.com
You could simply modify this basic vanilla cupcake as u desired. And I? I made it strawberries likely!!
Here we go…
yield: 12 cupcakes
prep time: 25 minutes
cook time: 20 to 24 minutes
total time: 50 minutes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1
stick), room temperature
½ cup sour cream –I used strawberry sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract — I used strawberry extract
— I also added a few drops of red food coloring into the batter.
–And few tbsp of grated cheese for the filling. Hmmmm, I love cheese!!!
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at
2½ cups powdered sugar
1 tablespoon vanilla extract
— I was too lazy to make it. So it was just strawberry cupcake without any frosting of mine.
1. Adjust oven rack to middle
position; heat oven to 350 degrees F.
Line standard muffin/cupcake tin
with paper or foil liners.
2. Whisk together flour, sugar,
baking powder, and salt in bowl of
standing mixer fitted with paddle
attachment. Add butter, sour cream,
egg and egg yolks, and vanilla; beat
at medium speed until smooth and
satiny, about 30 seconds. Scrape
down sides of bowl with rubber
spatula and mix by hand until
smooth and no flour pockets remain.
3. Divide batter evenly among cups
of prepared tin (do not forget to put the cheese!) . Bake until cupcake
tops are pale gold and toothpick or
skewer inserted into center comes
out clean, 20 to 24 minutes. Remove
the cupcakes from tin and transfer
to wire rack; cool cupcakes to room
temperature before frosting.
4. Using the wire whisk attachment
of your stand mixer, whip the butter
on medium-high speed for 5
minutes, stopping to scrape the
bowl once or twice.
5. Reduce the speed to low and
gradually add the powdered sugar.
Once all of the powdered sugar is
incorporated, increase the speed to
medium-high and add the vanilla,
mixing until incorporated. Whip at
medium-high speed until light and
fluffy, about 2 minutes, scraping the
bowl as needed.
You can store any unused
buttercream in the refrigerator in an
airtight container; let it come to
room temperature and then give it a
quick whip in the mixer before
Thanks to BEB