Strawberry Shortcake Cupcakes

By á-3125

Ingredients

• CAKE
• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons pure vanilla extract
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 1/2 cup milk, at room temperature
• FROSTING AND TOPPING
• 6 tablespoons unsalted butter, softened
• 2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 2 tablespoons milk or heavy cream
• Strawberry jam

Details

Servings 12
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

-Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
-In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
-In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
-Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
-Add the dry ingredients and milk in 3 alternating batches, beating well between additions.
-Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
-Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
-Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
-In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.
-Add the confectioners’sugar, vanilla extract and salt and beat the mixture at low speed just until combined. -Increase the mixer speed to medium and beat until smooth.
-Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
-Mix the frosting with strawberry jam to taste.
-Spread the frosting on the cooled cupcakes and serve.

MAKEAHEADThe unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using