Filled strawberry rose cupcakes recipe

Name: Filled strawberry rose cupcakes recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 200g all purpose flour; 1 tsp baking powder; 1/4 tsp salt; 100g unsalted room temperature butter; 150g granulated sugar; 2 eggs, room temperature; 2 tsps vanilla extract; 10g vegetable oil; 120g buttermilk room temperature; 150g diced strawberries; 300g diced strawberries; 2 tsp rose water; 2 tbsp granulated sugar; 450g room temperature unsalted butter; 850g powdered sugar; 1 tbsp heavy cream; Pink food colouring; 1/4 tsp salt; 2 tsp rose water; 12 maraschino cherries

19 steps

Prep:25minCook:20min

Updated at: Thu, 17 Aug 2023 09:45:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories767.7 kcal (38%)

Total Fat39.8 g (57%)

Carbs104 g (40%)

Sugars88.7 g (99%)

Protein3.6 g (7%)

Sodium166.1 mg (8%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

For the cupcakes:

Step 1

Preheat your oven to 350F and line a 12 count cupcake pan.

Step 2

In a bowl, sift the flour, salt, and baking powder. Give it a whisk then set aside.

all purpose flour200g

baking powder1 tsp

salt¼ tsp

Step 3

In the bowl of your stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the room temperature butter, granulated sugar, and vanilla until light and fluffy.

butter100g

granulated sugar150g

vanilla extract2 tsps

Step 4

Add the room temperature eggs, 1 at a time, mixing and scraping the bowl after each addition.

eggs2

Step 5

Add the vegetable vegetable oil, mix until combined.

vegetable oil10g

Step 6

Add the dry ingredients in 3 batches, alternating with the butter milk. Mix on low speed and scrape the bowl down after each addition. Do not over mix your batter.

buttermilk120g

Step 7

Wash and dice your strawberries. Fold them into the batter.

strawberries150g

Step 8

Divide the batter between the 12 cupcakes

Step 9

Bake at 350F for 20 minutes. Insert a toothpick in the centre, if it comes out clean, they’re ready. If not, bake for another 5 minutes.

Step 10

Allow the cupcakes to cool in the pan for 10 minutes then transfer to a wire rack and allow to cool completely.

For the strawberry rose filling:

Step 11

In a bowl, combine the diced strawberries, sugar and rose water. Mix until well combined then let it sit for a few minutes while you work on the frosting.

strawberries300g

rose water2 tsp

granulated sugar2 Tbsp

For the frosting:

Step 12

In the bowl of your stand mixer fitted with a paddle attachment or using an electric hand mixer, cream the room temperature butter for 4 minutes on medium speed. Scrape the bowl down as you mix.

unsalted butter450g

Step 13

Add the powdered sugar in 3 batches, mixing on medium speed and scraping the bowl down after each addition.

powdered sugar850g

Step 14

Add the rose water, salt, food colouring and heavy cream. Mix until everything is well combined. Your frosting should be smooth and lump free.

heavy cream1 Tbsp

salt¼ tsp

rose water2 tsp

Assemble:

Step 15

Use an apple corer to create a hole in the centre of each cupcake. You can also use a large piping tip.

Step 16

Fill the cupcakes with the diced strawberry filling that we prepared earlier.

Step 17

Fill up your piping bag that’s fitted with a Wilton 1M star tip with the frosting. To easily fill the piping bag, place it in a cup that’s large enough to hold it. Apply even pressure while decorating your cupcakes.

Step 18

Pat dry 12 maraschino cherries. Place them on top of the cupcakes.