RECIPE: Vanilla Cupcakes with Straspberry Filling and Basil-Lime Cream Cheese Frosting

CUPCAKES

(from All Occasion Downy Yellow Butter Cake Cupcakes by Rose Levy Beranbaum)





Yields 9 large cupcakes



Ingredients:

· 3 large egg yolks (room temp)

· ½ cup milk (room temp)

· 1 ½ tsp vanilla

· 1 ½ cups sifted cake flour

· ¾ cup sugar

· 2 1/4 tsp baking powder

· ½ tsp salt

· 6 tbsp unsalted butter (room temperature/softened)





Directions:

· Preheat oven to 350 degrees F and line cupcake tin

· In a medium bowl, lightly combine the yolks and ¼ of the milk and vanilla

· In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend

· Add the butter and remaining milk and mix on low speed until the dry ingredients are moistened

· Increase to medium speed and beat for 1 ½ minutes

· Scrape down the sides

· Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition

· Scrape down the sides

· Fill paper-lined cupcake tins two-thirds full and bake 20-25 minutes or until cupcakes test done

· Let cupcakes cool for 10 minutes in the pan and then remove and let cool completely on a rack before filling and frosting



*Note, this recipe made nine very large, somewhat overflowing cupcakes with big tops. If you would like to make smaller cupcakes, just make more with the same amount of batter.



STRASPBERRY FILLING



Ingredients:

· 1 cup fresh strawberries, cleaned and chopped

· 1 cup fresh raspberries, cleaned and chopped

· 3/4 cup water

· Slightly less than 1/2 cup sugar (you may need to add more if the mixture is not thickening up)

· Dash of black pepper, to taste

· Dash of salt, to taste

· Fresh lime juice from 1 lime



Directions:

· Combine all ingredients in a heavy saucepan

· Place on high heat and bring to a boil

· Once mixture is boiling, lower heat to medium and cook mixture, stirring until it has reduced to a thick filling

· Once mixture has reached desired thickness, remove pan from heat and transfer filling to a bowl to cool

· Let cool completely before filling cupcakes



BASIL-LIME CREAM CHEESE FROSTING

(adapted from Wilton)





Ingredients:

· 1 stick unsalted butter, softened

· 1 package (8 ounces) cream cheese, softened

· 2-3 tbsp fresh lime juice, to taste

· 1-2 tbsp minced fresh basil, to taste

· 4 to 5 cups confectioners' sugar (or more or less depending on desired consistency)



Directions:

· Combine softened cream cheese, softened butter, lime juice, and basil in large bowl or bowl of mixer

· Beat mixture until light and fluffy

· Add sugar, one cup at a time, mixing in between

· May use between four to five cups of sugar for this recipe, depending on the consistency you want

· If it is too thin, add more sugar slowly to the mixture

· Chill frosting before piping on cupcakes



TO ASSEMBLE CUPCAKES

· Use a small round cookie/biscuit cutter (or just use a spoon) to cut out the center of the cooled cupcakes

· Fill cupcakes with about 1 tbsp filling, or enough to fill the hole you created

· Pipe swirls of frosting over the filled hole and over the entire cupcake

· Garnish with fresh strawberries and raspberries if desired