Monday, June 4, 2012

Strawberry Banana Cupcakes

The arrival of June means strawberry season is in fully swing and I plan on taking full advantage of it. As a child, my mother and grandmother would take us to pick strawberries out in the fields at George Schmidt Berry Farm. Tupperware in hand, we would brave the summer sun and gather over 10 lbs of delicious berries, just in time for my birthday. This year, I vote for re-instating that tradition!

A few months ago, a very special guy brought me a bottle of Bols Strawberry Liqueur from Amsterdam. I've been saving it for the perfect occasion and in the process, dreaming up the right recipe. With fresh berries finally in season, the perfect time has arrived!

A play on traditional strawberry shortcake, I wanted to capture some of the same flavors in a fun and festive cupcake. A sweet strawberry, liqueur infused gelée invades a basic yellow cake base, while hints of banana buttercream frosting burst through each bite. Delicious and refreshing...hope you enjoy them!

Strawberry Gelée Filled Cupcakes with Banana Buttercream Frosting

For the cupcakes:

Adapted via EdibleCommunities


1 1/2 cups all purpose flour
1 1/4 cups self rising flour
2 cups sugar
2 sticks butter softened
3 extra large eggs
1 cup milk
1 tsp coconut extract


-Preheat oven to 350* and line cupcake pan with liners (makes about 24)
-Combine the flours in a small bowl and set aside
-Using an electric mixer, cream the butter until light and fluffy
-Slowly add the sugar and beat for 3 mins
-Add eggs one at a time, beating well after each addition
-Add remaining dry ingredients, alternating flour mixture with milk
-Add coconut extract
-Beat until well combined and then divide batter evenly among cupcake liners
-Bake for 13-15 minutes and let cool completely

For the Strawberry Gelée:

Adapted via EdibleCommunities


1 cup Smuckers strawberry preserves, low sugar
1/4 cup sugar
1 tbsp lemon juice
4 tbsp Bols strawberry liqueur
2 tbsp cold water
1 envelope Knox gelatin, unflavored
1/4 cup fresh strawberries, diced


-Heat preserves and sugar on stove top until it comes to a slight boil
-Stir in lemon juice and liqueur, then remove from heat
-In a small bowl, add the cold water, and sprinkle gelatin on top, leave sit for 5 mins
-Add puree mixture to the bowl with gelatin and stir
-Add fresh strawberries, then place in the fridge until set

For the Banana Frosting


1/2 cup solid shortening
1 stick butter, softened
3 1/2 cups confectioner's sugar
1 tsp vanilla extract
1/2 mashed banana
2 tbsp milk


-Cream the shortening and butter together until light and fluffy
-Add vanilla extract
-Add mashed banana
-Slowly add sugar and milk until desired consistency is achieved

To Assemble...

-Core the center of each cupcake and fill with a spoonful of strawberry gelée.
-Using a piping bag, finish each cake with a mound of buttercream frosting
-Decorate with rainbow sprinkles or decorations of your choosing. Be Creative!

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