SHORTCAKE VANILLA CUPCAKES
Ingredients
Vanilla Cupcakes
- 2 (130 g) eggs, large size room temperature
- 150 g (2/3 cup) caster sugar or regular white sugar
- 2 tsp vanilla extract
- 150 g (1/2 cup + 2 tbsp) milk room temperature
- 60 g (4 tbsp) unsalted butter
- 15 g (1 tbsp) vegetable oil
- 1/4 tsp baking powder
- 180 g (1+1/2 cup) all purpose flour
- 1/8 tsp salt
Strawberry Filling
- 180 g (6 oz) strawberries washed, cleaned and chopped
- 40 g (3 tbsp) caster sugar
- 1+1/2 tsp fresh lemon juice
- 4 g (1 tsp) cornstarch
Vanilla Frosting
- 250 g (8,5 oz) Mascarpone cheese chilled; if you can't find it, substitute it with cream cheese like Philadelphia
- 200 ml (3/4 cup+2tbsp) whipping cream chilled; or heavey cream
- 60 g (1/2 cup) powdered sugar
- 2 tsp vanilla paste
Instructions
Vanilla Cupcakes
- In a large bowl place eggs, sugar, vanilla and mix with a handmixer for about 5 minutes or until become lighter and double in size, but not too thick (you don't need to get the ribbon stage).
- Heat milk and butter in microwave or bain marie until butter is completely melted and add it (when still hot) to the egg mix.
- Add vegetable oil and mix slowly as little as you can, just until combined.
- In a medium size bowl sift together flour, salt, baking powder and mix it.
- Incorporate flour mix into the egg mix and slowly mix as little as you can: don't overbeat it, mix just until combined or your cupcakes won't turn out soft. You can switch hand mixer for a whisk and a spatula.
- Divide the batter into 12 lined muffin molds.
- Bake in preheated oven (upper and lower heat, no fan) at 180°C-350°F for about 17 minutes.
- Remove from the oven and cool down completely on a wire rack.
Strawberry Filling
- Place chopped strawberries, sugar, cornstarch and lemon juice into a small saucepan.
- Cook over medium-low heat until boiling (stirring often) and keep on simmering over low heat for about 10 minutes or a bit more, until thicken a bit.
- Transfer into a chilled bowl and cool down completely. You can prepare this filling the day before and keep it in refrigerator.
Vanilla Frosting
- In a large bowl place Mascarpone, powdered sugar, vanilla, whipping cream and mix with a hand mixer for few minutes until become smooth and fluffy: be careful to stop at the right consistency, don't overbeat or you'll get buttery taste.
Assembly
- Make a hole in the center of every cupcake using a knife or the back of a large piping tip.
- Fill cupcakes with the chilled strawberry filling.
- Pipe the Vanilla Frosting using a 1M star tip.
- You can keep in refrigerator about 30-60 minutes before serve it if your frosting turned out a bit loose or if you live in a very hot climate.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
You can customize these cupcakes using your favourite fruit: just substitute fresh strawberries (and adjust the sugar amount according to your taste) and you can get a mango, blueberry, raspberry compote filling…that features perfecly with these Vanilla cupcakes!
Of course you can also use Nutella, a chocolate ganache or caramel as ready-to-go filling.
You can easily turn these Shortcake Vanilla Cupcakes into an EGGLESS recipe substituting the Vanilla Cupcake recipe with my Eggless Vanilla Cupcake recipe you can find in my video on YouTube.
