Great White Cupcakes with Strawberry “Chum” Filling
The most perfect white cupcakes are filled with fresh strawberry filling. Whether you bake these for Shark Week or any other cupcake worth celebration, everyone will fall in love with these delicious morsels.
4ounces(1 stick) unsalted butter, cut into ½-inch cubes, at room temperature
2large eggsat room temperature
Buttercream:
4ounces(1 stick) unsalted butter, at room temperature
2 ½cupsconfectioners’ sugar
1teaspoonpure vanilla extract
2 to 4tablespoonsmilk
Blue liquid gel food coloringas needed
Instructions
To make the filling: Add all the ingredients to a medium saucepan over medium heat and stir occasionally for about 5 to 7 minutes until the mixture thickens. It will actually become a more vibrant red color once this step is achieved. Cool the filling completely in the refrigerator until ready to use.
To make the cupcakes: Position a rack in the lower third of the oven and preheat the oven to 350°F. Line 12 cupcake cups with paper liners.
In a measuring cup or small bowl, mix together the milk and vanilla; set aside
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt, and mix on low speed for 2 to 3 minutes, until thoroughly combined. With the mixer on low speed, add the cubed butter a few pieces at a time, mixing for about 2 minutes, until the mixture resembles coarse sand.
With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Turn the speed to low and gradually add the milk and vanilla, then mix for another 1 to 2 minutes.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
With a large ice cream scoop or spoon, scoop the batter into the prepared cupcake cups, filling each about two-thirds full. Bake for 20 to 25 minutes, until a cake tester inserted into the center comes out clean. Let cool for at least 20 minutes.
To make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment beat the butter until fluffy. Add the confectioners’ sugar ½ cup at a time, and continue to beat until smooth. Add the vanilla extract, 2 tablespoons of milk, and a couple drops of the blue gel food coloring and beat until smooth. If the frosting is too thick, add a bit more milk. If you desire a darker blue color, add another drop or two of the food coloring. Continue to beat until smooth.
To assemble: Use a melon baller or paring knife to scoop or cut out the center of each cupcake about 1-inch deep and 1-inch wide. Use either a piping bag or small spoon to fill the cavities with the strawberry filling. Transfer the buttercream into a piping bag fitted with a decorative tip and pipe frosting on top of the cupcakes to hide the filling.