Source: Spork or Foon
Strawberry Shortcake Cupcakes
(cupcake recipe adapted from Billy's Bakery via Martha Stewart)
1 3/4 cup cake flour (not self-rising)
1 1/4 cup unbleached all-purpose flour
2 cups sugar
3/4 tsp salt
1 cup unsalted butter (2 sticks), cut into 1-inch cubes
4 large eggs
1 cup whole milk
2 tsp pure vanilla extract
1/2 pint fresh strawberries, cut into a small dice
12 tsbp unsalted butter, softened
4 cups confectioner's sugar, sifted
1 tsp pure vanilla extract
2-3 tbsps milk
For the cupcakes:
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Once the cupcakes have cooled, use a small, serrated knife (I actually like to use the hollow end of a piping tip) to cut the centers out of the cupcakes (about 1/2" in diameter). Be careful not to go all of the way through the cupcakes. You want to cut the hole about 2/3 of the way down the cupcakes. Fill the cupcakes with diced strawberries. Repeat with remaining cupcakes.
Frost the tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
For the frosting:
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 and beat until light and fluffy, about 2 minutes. Mix the frosting and the jam, to taste.