Extension pack of the summer berry layer cake, which I made for an end-of-Year-1 class party. This time with roasted balsamic strawberries in the batter and topping. I love that the cupcake is lightened with sour cream in the batter, which provides just the right amount of tang, and would make this over and over again. My classmates liked too it and I wish I made more. Modifications: reduced sugar to 3/4 cup, and stabilize the whipped cream with gelatin (technique recipe by Gretchen’s Bakery)
|Roasted Strawberry Shortcake Cupcakes adapted from Buttercream Blondie
Roasted Strawberry Cupcakes
5 ounces (141 g) unsalted butter
Vanilla Mascarpone Frosting
8 ounces (226 g) mascarpone
Roasted Strawberries (1 batch) recipe
1 lb (450 g) strawberries
|To make Vanilla Roasted Strawberries
Preheat oven to 425 degrees. Wash, hull and cut strawberries in half. If strawberries are really big you can quarter them. You just want them all to be approx. the same size. Toss strawberries with sugar. Scrape vanilla bean and add to the mix. Spread evenly on a parchment lined sheet pan seed side up. Tuck vanilla bean under the strawberries.
Roast strawberries 15-18 minutes, rotating pan about 10 minutes through. Allow to cool completely. Transfer cooled strawberries to jar and refrigerate.
To make Roasted Strawberry Cupcakes
Preheat oven to 350 degrees.
Cream butter and sugar till light and fluffy. Add eggs one at a time. Add vanilla bean paste. Whisk flour, baking powder, baking soda, and salt in separate bowl. Add dries to mixture alternating with sour cream.
Fill cupcake tins and place 2-3 roasted strawberries on top of each cupcake. Bake at 350 degrees for 22-25 minutes rotating once halfway through.
To make Mascarpone Frosting
Whip heavy cream, powdered sugar and vanilla till stiff.