Strawberry Shortcake Cupcakes

Ingredients:

• 1 dozen vanilla cupcakes (recipe for Magnolia Bakery cupcakes follows)
• 1 cup Strawberry Gelée (Recipe follows)
• Strawberry Mascarpone Frosting (recipe follows)

Directions:

1. Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.
2. Spoon about a teaspoon of strawberry gelée filling into each cupcake and top with the cone top.
3. Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.

Magnolia Bakery’s ^[2] Vanilla Cupcakes

Ingredients:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
2. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
3. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, frost as desired.

Makes about 2 dozen cupcakes.

Strawberry Gelée

Ingredients:

• 1 cup strawberry puree
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cold water
• 1/2 envelope unflavored powdered gelatin
• 1/2 cup diced, fresh strawberries

Directions:

1. Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.
2. Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
3. Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
4. Stir in diced strawberries and chill until set.

Strawberry Mascarpone Frosting

Ingredients:

• 1/4 cup softened butter
• 1 8-ounce container mascarpone, at room temperature
  
• 1 8-ounce brick cream cheese, softened
• 1/2 cup fresh strawberries, pureed
• 2 tablespoons strawberry jam
• 4-5 cups powdered sugar

Directions:

1. Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.
2. Add the strawberries and jam. Mix until combined.
3. Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.
4. Chill until ready to use.