Strawberry season is in full swing, so these cupcakes seem like the obvious choice for June. These cupcakes have a tender vanilla crumb, filled with both a strawberry jam concoction and luscious whipped cream. Finally, they’re topped with a buttercream/whipped cream hybrid topping. Sweet, creamy, and fruity- perfect for those early summer days.

INGREDIENTS:

Cupcakes

• 238 g ( 1 3/4 C ) fine pastry flour

• 2 tsp. baking powder

• 2 tsp. potato or cornstarch (I used potato)

• 1/2 tsp. kosher salt (I use Diamond, half the amount if using Morton)

• 200 g ( 3/4 C ) superfine or granulated sugar (organic, vegan-friendly)

• 76 g (1/3 C) butter (vegan)

• 2 T oil

• 1 C plant milk ( room temp, I used soy)

• 1 T vinegar ( white )

• 1 T vanilla extract (pure)

Strawberry Filling

• 1/2 C strawberry jam

• 160 g (about 1 C + more for garnish ) strawberries, stemmed and chopped

• 2 tsp. lemon juice (fresh squeezed)

• 2 T Aperol (optional, can sub with another orange liqueur if using)

• 1/2 tsp. vanilla extract (real, pure)

Whip Cream

• 1 C heavy cream (vegan, chilled- can sub with coconut cream)

• 2 T icing /powder sugar

• 1/4 tsp. cream of tartar

• 3/4 tsp. vanilla extract (pure)

• pinch of salt

Strawberry Swiss Meringue Buttercream

• 100 g aqua faba

• 226 g ( 1 C, 2 sticks ) vegan butter, unsalted and room temp (softened, but not super soft)

• 200 g ( 1 C ) granulated sugar

• 1/4 tsp. cream of tartar

• 3/4 tsp. vanilla extract (pure)

• 2 T strawberry filling (see above)

• pinch salt (skip if using salted butter)

You will need:

• Cupcake tin(s)

• Cupcake liners

• Hand or stand mixer

• Scale (if using- you should! )

• Large bowl or stand mixer bowl (for cupcakes and buttercream)

• Large bowl for whipped cream (metal or glass works best)

• Small pot (strawberry filling)

• Cooling rack

• Whisk + spatula

• Sifter

• Spoons or ice cream scooper

  
  Makes 12 cupcakes
  

Prep

• Wash, dry, and chop strawberries

• Bring milk to room temp ( can zap in the microwave for 15-20 seconds)

• Add vinegar to room temp milk (makes vegan buttermilk)

• Bring butter to room temp (soft, but not melty)

• Line cupcake tins

• Sift flour/ sugar (if you have fine sugar)

• Place bowl for whip cream in the freezer (30 minutes before making)

Directions:

Preheat oven to 350° F

1. Add sifted flour and sugar into a large bowl or the bowl of your stand mixer. If you are using chunky granulated sugar, it may not sift, so just add it to the sifted flour. I like to use fine, sifted sugar and flour because I feel it helps to give the cupcakes a nice light crumb.

2. Add butter and oil to the flour/sugar mixture and mix on low until the mixture becomes crumbly and sandy.

3. Add vanilla, salt, and baking powder to the flour/sugar mixture and mix on medium until well incorporated.

4. Slowly pour in the milk/vinegar mixture into the dry ingredients and mix on low speed until just combined (no dry flour spots)- about 30-40 seconds.

5. With a whisk or a spatula, scrape down the sides and bottom of the bowl to make sure everything gets incorporated in the final mix.

6. Mix again by hand or on low until just incorporated- 20-30 more seconds.

7. With an ice cream scoop or spoons, fill tins 1/2 of the way with batter.

8. Place cupcakes on the middle rack and bake 19-21 minutes (depending on your oven and your pan color ) or until tops spring back when pressed in the middle and a toothpick comes out clean-cupcakes continue to cook after they come out of the oven so if there are a couple of small crumbs, that’s ok.

9. Remove cupcakes from the oven and allow to cool for 5 minutes, then remove from tin and place on a cooling rack until completely cooled.

10. *This is a good time to place your bowl for the whipped cream in the freezer to chill *
    
    

    WHILE CUPCAKES ARE COOLING, MAKE THE STRAWBERRY FILLING, WHIPPED CREAM, + BUTTERCREAM

Strawberry Filling:

1. In a small saucepot, add jam, chopped strawberries, and lemon juice. Set to medium-high heat and let the mixture come to a low bubble, then reduce heat down to low/ medium-low and let simmer for 5 to 10 minutes- strawberries should break down a bit and the mixture will thicken.

2. Use the back of a spoon or fork to press down on the strawberries as they cook so that they melt into the sauce- how much or little you do this is up to you.

3. Once reduced a bit (about 10 minutes), remove the jammy filling from the heat and place in a small bowl to cool. Set aside 2 tablespoons for your buttercream.

   Whipped cream:

4. Make sure you have chilled your bowl in the freezer for at least 30 minutes.

5. Add chilled heavy cream, powder sugar, cornstarch, vanilla, and a pinch of salt to the bowl.

6. Use a whisk attachment for either your hand or stand mixer and mix on low until the dry ingredients are incorporated into the cream.

7. Turn up the mixer to medium-high speed and continue to mix until soft peaks form- careful not to overmix or your cream will curdle.

8. Divide the whipped cream in half and set aside (half is for filling the cakes, half is for your buttercream).

   Fill the cupcakes:

9. Use an apple corer, a large piping bag tip, or a paring knife to cut the center out of each cupcake.

10. I use a piping bag, but you can just spoon the cooled strawberry filling inside. Then dollop the whipped cream on top, filling the inside of the cupcake. I like to fill a little above the cupcake, but it’s up to you. If you keep all the filling inside the cupcake, you can pop back on the cupcake bits you removed from the center (so there is no waste).

11. If it’s a hot day, I suggest placing the cupcakes in the refrigerator until they are ready to be frosted.

Buttercream:

1. Make sure that you have sifted your powder sugar.

2. Place the room temp butter in your bowl and mix it on medium-high speed with a hand or a stand mixer for 3-4 minutes or until very soft and smooth.

3. Add in half of the sifted icing sugar and mix at the lowest speed until the sugar incorporates into the butter. Add in the other half and repeat.

4. Once all the sugar has mixed into the butter, increase the mixer to medium/ medium-high speed for another 2 to 3 minutes or the buttercream starts to soften.

5. Scrape down the sides (and bottom ) of the bowl to catch any clumps of sugar or butter that might not have mixed in.

6. Add in the vanilla and the two reserved tablespoons of jam- continue to mix for another minute or two.

7. Gently fold in the whipped cream into the buttercream until well combined.

8. Dollop or pipe the buttercream on top of the cupcakes, then take the back of a spoon press it down in the middle to make an indent.

9. Pipe or drizzle a little more strawberry filling on top of the buttercream and finish with a garnish of sliced strawberry.

10. Enjoy!

Store any leftover cupcakes in the refrigerator.

Give these cupcakes a try! Hope you love them.

Thanks for spending some time.

xx Debbie xx