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Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Strawberry Shortcake Cupcakes

Are you looking for a delicious summer treat?  These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

 

It’s been a minute since I’ve posted a new recipe.  Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.

There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake.  I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.

When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream.  These cupcakes could be no exception.

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor.  When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes.   They are simple to make and oh so yummy!

Strawberry Shortcake Cupcakes | The JavaCupcake Blog https://javacupcake.com

Happy Baking!!

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cupcakes

  • 2 1/4 cup all-purpose flour
  • 1/4 cup corn starch
  • 2 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 1 1/2 cups fresh strawberries, diced

Strawberry Whipped Cream

  • 10 strawberries, diced
  • 2 Tbsp water
  • 1/4 cup sugar
  • 2 cups heavy whipping cream
  • 3-4 Tbsp sugar
  • 18 strawberries, halved

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
  2. In a large bowl sift together the flour, cornstarch, baking powder and salt.
  3. In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
  4. Add the vegetable oil and melted butter and mix until combined.
  5. In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
  6. Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
  7. Add strawberries and gently fold by hand to combine.
  8. Fill the cupcake liners 2/3 full with batter.
  9. Bake 18-20 minutes or until a toothpick comes out clean.
  10. Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.

Strawberry Whipped Cream

  1. In a shallow pan, combine the water, 1/4 cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
  2. With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
  3. Cook over medium high heat until the sauce thickens and reduces by about half.
  4. Immediately strain the sauce to remove any chunks of berry that remains.
  5. Allow the remaining syrup to cool completely in the refrigerator.
  6. In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
  7. Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.

Assembly

  1. Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
  2. Topped each cupcake with half a strawberry.
  3. Serve immediately or store chilled for up to 2 days.

 

Orange Crush Soda Cupcakes

Greetings from Lisa Keys from Good Grief Cook. I’m here today as a guest blogger, but before I share my recipe, for Orange Crush Soda Cupcakes, I thought I would tell you a little bit about myself. I have been an award-winning self-taught home cook since 1990, when I began entering recipe contests. Recently, I became a Food Network CHOPPED Champion, here today as a guest blogger.

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I started my blog, Good Grief Cook after losing my son William in an accident in 2011, to follow in his light and share my thoughts about life, love and the healing power of food. Cooking and baking are very therapeutic for me. Since I started Good Grief Cook, I’ve been able to celebrate my son in a most unique way, with recipes inspired by the places I’ve been and the people I love.

Speaking of love, here comes Valentine’s Day. It is one of those love-hate holidays for most. Hopefully, you have a “crush” on someone and here is a simple way to show it.

Buy a can of Orange Crush soda and with a Sharpie, pen a sweet message on the can. Then…..print out this recipe and give it to them so they can bake you these cupcakes.

I prefer baking from scratch and cooking with seasonal ingredients. During the winter months citrus is at its peak. Oranges are hands down one of the best ways to add a fresh and zesty spin to cupcakes.

Using all parts of the orange (zest, juice and fresh slices) add up to one fun and refreshing treat.

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Orange Crush Soda Cupcakes

Yield: 16 cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • For the cupcakes
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon fresh orange zest
  • 1/8 teaspoon orange oil
  • 2 eggs
  • 2 cups cake flour
  • 1/4 tsp. baking soda
  • ¼ teaspoon salt
  • ¾ cup orange Crush soda
  • For the Frosting:
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon grated orange zest
  • 2 drops orange oil
  • Pinch of salt
  • 2-3 teaspoons fresh orange juice
  • Touch of orange food coloring

Instructions

  1. To make the cupcakes: Heat oven 350F. Line cupcake tin with paper liners. Cream butter, sugar, zest and orange oil with electric mixer until light and fluffy.
  2. Add eggs, one at a time beating until well incorporated. Mix flour, baking soda and salt.
  3. Gradually add in dry ingredients alternating with orange soda, scraping down sides of bowl as needed. Beat one minute until all is thoroughly mixed.
  4. Scoop batter into prepared liners filling ¾ full. Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool and frost.
  5. To make the frosting: Beat all ingredients together adding just enough orange juice to make a fluffy frosting.

 

Black Forest Cupcakes

Made with an authentic recipe & German ingredients, these Black Forest Cupcakes are a delicious alternative to the traditional Schwarzwälder Kirschtorte or Black Forest Cake of Germany!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

You can’t be in Germany without eating Black Forest Cake at least once, if not dozens of times. For almost 100 years, this cake has been a favorite of Germans and chocolate & cherry lovers around the world.

The cake gets it’s name from the region it was created in, the Black Forest and features one of the areas biggest crops. Cherries! The Schwarzwälder Kirschtorte or Black Forest Cake is made with layers of chocolate cake filled with cherries soaked in a cherry brandy (Kirschwasser) and fresh whipped cream topped with cherries and chocolate shavings.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

There is a mandate in Germany that states that if Kirschwasser is not used in this cake, it can not be called a Black Forest Cake. In fact, most people who make Black Forest Cakes or cupcakes in the United States aren’t actually making an authentic BFC. In the USA, a basic chocolate cake, canned cherry filling and whipped cream or buttercream frosting are typically used but are a poor substitute for what should really be in a Black Forest Cake.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

The chocolate cake in an authentic Black Forest Cake is made with egg whites, very little chocolate and no butter.   It’s not overly sweet, yet still rich, moist and full of flavor.  The filling begins with sour cherries from the Black Forest region of Germany that have been soaked in a clear cherry brandy called Kirschwasser.  And finally, the whipped cream is light, not too sweet and is garnished with chocolate shavings and a cherry.

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A traditional cake is made in layers, but since I was transforming this recipe into a cupcake, I decided layers might not be so easy.  To assemble these cupcakes, I cored the center of each cupcake with a small serrated knife (1).  I then filled each hole in the cupcakes with the Kirschwasser soaked cherries until they were overflowing (2).  Fresh whipped cream was piped onto the top of each cupcake then then rimmed with chocolate shavings (3).  Finally, a fresh, locally grown cherry was placed on top of the whipped cream (4).

How to assemble authentic Black Forest Cupcakes | JavaCupcake.com #blackforest #germanbaking #cupcakes #recipe

I shared these cupcakes with my next door neighbor is who German and she said they were her favorite dessert I’ve shared with her so far.  And I’ve shared a lot of things!  She said the flavor and texture were exactly how they were supposed to be… not overly sweet, full of that authentic Kirshwasser and cherry flavor.  Yay! If I could impress my German friend with these, I know they’re a winner!

Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com  Authentic Black Forest Cupcakes - made with a traditional recipe & German ingredients | JavaCupcake.com

A note about the ingredients:  The only ingredients that may be hard to find are the sour cherries and Kirshwasser.  If you can’t find any of the clear liquor at your local store, try substituting a clear cherry brandy instead.  They key here is to use a clear, cherry flavored liquor to soak the cherries in.  As for the cherries themselves, DO NOT use cherry pie filling.  Try finding sour cherries that are sold in a jar in cherry juice.  You don’t want filling or any of the canned cherry pie goup on your cherries.  These are two of the biggest mistakes made when Americans replicate this recipe.

With that being said, these cupcakes are OUT OF THIS WORLD amazing and I really hope you try them!

Happy Baking!

Black Forest Cupcakes

Black Forest Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

Cupcakes

  • 8 medium egg whites
  • 200g super fine sugar
  • 1/4 tsp cream of tartar
  • 200g all-purpose flour (minus 3 Tbsp)
  • 3 Tbsp dark chocolate cocoa powder
  • 1/2 tsp baking powder
  • 8 medium egg yolks
  • 1 Tbsp Kirschwasser

Filling

  • 680g jar of sour cherries in juice, divided
  • 1/3 cup cherry juice from the jar
  • 3 Tbsp corn starch
  • 45g super fine sugar
  • 1/4 cup Kirschwasser

Topping

  • 800ml heavy whipping cream, very cold
  • 1 packet powder gelatin
  • 3 Tbsp cold water
  • 40g powdered sugar
  • 3 Tbsp Kirschwasser
  • 1 cup chocolate shavings
  • 24 fresh cherries
  • Disposable piping bag fitted with a large closed star tip

Instructions

Cupcakes

  1. Preheat oven to 350F degrees. Line 2 cupcake pans with liners.
  2. In a medium bowl, measure out 200g of flour. Remove 3 Tablespoons of flour and replace with 3 Tablespoons of the cocoa powder. Add the baking powder. Sift all three ingredients together two times. Set aside.
  3. In another medium bowl, whisk the egg yolks together with the Kirschwasser. Set aside.
  4. In the bowl of your stand mixer with the whisk attachment, whip the egg whites on medium-high speed until it begins to foam. Add the cream of tartar and continue whipping.
  5. One Tablespoon at a time, add the sugar, mixing for 10-15 seconds between each addition.
  6. Continue to whip the eggs until glossy and stiff peaks have formed.
  7. Gently add the egg yolks and flour mixture to the whipped egg whites. Fold until combined but do not overmix and deflate the batter.
  8. Fill cupcake liners at least 3/4 full. The cupcakes will puff up nicely, but will slightly deflate with cooled, so you want to make sure you get them pretty full with batter.
  9. Bake for 13-15 minutes or until a toothpick comes out clean.
  10. Allow cupcakes to cool in the pan for at least 5 minutes before removing to a wire rack to cool completely. Cupcakes will feel very light and be fragile... handle with care!

Filling

  1. Drain the juice from the cherries into a bowl and set aside.
  2. Whisk together 1/3 cup of the cherry juice from the jar and the sugar in a large pan and bring to a gentle simmer.
  3. Add the corn starch and whisk until combined.
  4. Add the cherries and bring to a boil, gently stirring. Remove from the heat as soon as it begins to boil and thicken.
  5. Stir gently a few times to coat all the cherries. Pour in the Kirschwasser and stir to combine. Allow the mixture to come to room temperature and thicken.

Topping

  1. In a small sauce pan, whisk together the gelatin packet and cold water and let sit for 10 minutes. After 10 minutes, heat pan on low and whisk until gelatin is dissolved. Remove from the heat and allow to cool for a few minutes.
  2. In the bowl of your stand mixer fitted with the whisk attachment, add the cold heavy cream. Begin to whip the cream on medium high speed. NOTE: You may need a splash guard because the cream will get EVERYWHERE if you whip too fast!
  3. Once the cream begins to get fluffy, slowly add powdered sugar. Mix in the kirschwasser and gelatin.
  4. Whip the cream until stiff then fill the piping bag with the whipped cream.

Assembly

  1. Core the center of each cupcake using a knife with a serrated edge.
  2. Fill the hole generously with the cherry filling. It's okay if it comes out the top!
  3. Pipe a single swirl onto the cupcake. Sprinkle chocolate shavings onto the edges of the swirl. Pipe one large, round dollop of frosting on top of that first swirl.
  4. Garnish with a fresh cherry.
  5. Keep in refrigerator until ready to serve! They will stay fresh for 2 days!

Notes

Recipe slightly adapted from Bavarian Kitchen .

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Easy Strawberry Lemon Cupcakes

Need a quick cupcake that is not only delicious, but will impress? Try these Easy Strawberry Lemon Cupcakes made with box cake mix, strawberry jam and a simple frosting recipe! Perfect for Spring!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

Tonight is my first Troop FRG Meeting as the FRG Leader.  Though out the deployment we had Squadron meetings which I was just an attendee… not running.  So it’s a big night for me!  If you’re not farmiliar with the FRG, it stands for Family Readiness Group.  Basically, the FRG supports the families of the soldiers in the unit.  We provide support in many ways from providing community information and unit information to hosting social events and fundraisers.  We also provide resources for spouses, children and parents of our soldiers.

The picture below was taken earlier this week at the 2/2 CR Volunteer Recognition Reception where all of the lovely ladies here (including me!) were recognized for their service to the unit during our recent deployment. A fabulous group of women doing all kinds of amazing things for the soldiers and their families.  A true honor to be able to know & serve with them.

Fox Troop, 2/2 CR FRG Volunteers 2013-2014

I’ve been the FRG Leader in every unit that Dave has been in since we’ve been married and the first meeting is always a big deal for me.  It’s my introduction to the soldiers and their families and I always like to make a great impression with them! What better way to make a good impress than with cupcakes?

I didn’t want to spend hours on a difficult recipe, so I used a box cake mix for the cupcakes (can’t get much easier than that!), a jar of my favorite strawberry jam for the filling and whipped up a lemon frosting that required little work to make!

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

What makes a simple-to-bake cupcake impressive?  Presentation! To make these Strawberry Lemon Cupcakes special, I used yellow quarterfoil grease-proof liners from Sweets & Treats Boutiqe to bake the cupcakes in.  This created a super cute base for the cupcakes, plus it set the color theme for the cupcakes!

Next, I used a Wilton 1M piping tip to pipe the frosting onto the cupcake.  This is my favorite way to decorate the cupcakes with little work but great impact!  Perfect swirls every time with this piping tip. Finally, I sprinkled the top of the cupcakes with sugar balls in yellow.

Easy Strawberry Lemon Cupcakes | JavaCupcake.com #recipe #lemon #strawberry #cupcakes #easy

A little bit of work creates a super delicious cupcake!  I’m sure everyone at the meeting will enjoy these tonight!

Happy Baking!

Easy Strawberry Lemon Cupcakes

Easy Strawberry Lemon Cupcakes

Yield: 2 dozen cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Cupcakes

  • 1 box Vanilla/White Cake Mix + ingredients on box

Filling

  • 1 jar of your favorite strawberry jam

Lemon Frosting

  • 1 cup unsalted butter, soft
  • 2lbs powdered sugar
  • 1/2 cup heavy cream (plus up to 1/4 cup more)
  • 1 Tbsp lemon extract
  • pinch of salt
  • 2-3 drops Wilton yellow food gel coloring
  • yellow sugar candies, for garnish

Instructions

Cupcakes

  1. Prepare the cake batter as instructed on the box. Bake as cupcakes according to the box directions.
  2. Cool completely before filling & frosting.

Filling

  1. Core cooled cupcakes & fill with your favorite strawberry jam.

Lemon Frosting

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until incorporated.
  3. Mix in the lemon extract and half the heavy cream and beat until smooth.
  4. Add the remaining powdered sugar and salt and mix until incorporated.
  5. Beat on high for 30 seconds.
  6. Add the rest of the heavy cream, food gel coloring and beat for 2-3 minutes or until the frosting is light and fluffy. Add more heavy cream if you want a thinner, softer frosting.
  7. Using a Wilton 1M tip attached to a piping bag, fill the bag with frosting then pipe swirls of frosting onto each filled cupcake. Top with yellow sugar candies for garnish.

 

Raspberry Mojito Cupcakes | JavaCupcake.com

Raspberry Mojito Cupcakes

Tart lime caked filled with rum infused raspberry filling topped with fresh mint buttercream make these Raspberry Mojito Cupcakes the perfect treat! Raspberry Mojito Cupcakes | JavaCupcake.com My neighbors are getting ready to move back to the USA are downsizing a lot of their stuff before they leave… including their alcohol supply.  SCORE for us! They gave us a giant bottle of Bacardi rum and over the weekend, my husband made his favorite drink with the rum… Mojitos! Raspberry Mojitos - Fresh lime, mint, raspberry and rum! | JavaCupcake.comI’m not sure how he came across the recipe for raspberry mojitos, but while we were cooking dinner last night, Dave hands me one (get the recipe here!).  Oh. Em. Gee it was delicious! And it got me to thinking!  I bet I could transform these flavors into a cupcake! Lime, raspberry, mint and rum.  That’s too easy!  Plus, I have’t been posting too many cupcakes on my blog and I was about due for a new recipe. Raspberry Mojito Cupcakes | JavaCupcake.comSo… the idea for a these Raspberry Mojito Cupcakes was born! The cake is packed full of lime flavor including sugar that was infused with oils of lime zest and freshly squeezed lime juice.  The raspberry filling was made with rum and reduced over heat to cook off all the alcohol. Topping the cupcake is a mint buttercream which is whipped to airy perfection.  The entire cupcake is topped with a fresh mint sprig and a whole raspberry. Raspberry Mojito Cupcakes | JavaCupcake.comCupcake Awesomeness! If you’re worried about the alcohol content in these cupcakes, don’t be.  There is a very small amount of rum in the raspberry filling and it should all cook off when you make it.  So if you wanted to make these cupcakes for a family friendly party… no worries!  The flavor of rum is subtle by design! Raspberry Mojito Cupcakes | JavaCupcake.com Before I even had a chance to take pictures of these cupcakes, my husband was scheming to get his hands on them!  They’re pretty darn delicious. Seriously delicious.  Like, I couldn’t just eat one, delicious.  Like, I’d probably eat a dozen of them myself if I didn’t need to fit into a ball gown this weekend! hehe Raspberry Mojito Cupcakes | JavaCupcake.com

Happy Baking!

Love the liners on my cupcakes?  They’re grease-proof liners from Sweets & Treats Boutique.  These are my new favorite pattern, quarterfoil! Make sure to stop by Sweets & Treats Boutique and pick up a pack for yourself!

Raspberry Mojito Cupcakes

Raspberry Mojito Cupcakes

Yield: 16-18 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

Lime Cupcakes

  • 1 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • zest of 2 limes
  • 1/2 cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • 3/4 cup buttermilk
  • Wilton Leaf Green Gel Food Coloring

Rum Raspberry Filling

  • 2 cups fresh raspberries
  • 3 Tbsp white rum (I used Bacardi)
  • 1 Tbsp Chambord raspberry liquor (optional)
  • 1/4 cup sugar
  • pinch of salt

Whipped Mint Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening (I used Crisco)
  • 1lb powdered sugar
  • 1 tsp mint extract
  • 1/2 cup heavy whipping cream
  • pinch of salt
  • mint sprigs (enough to top each cupcake)
  • fresh raspberries (enough to top each cupcake)

Instructions

Lime Cupcakes

  1. Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
  2. Preheat your oven to 350F degrees and line your cupcake pan with liners.
  3. Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
  4. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
  6. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
  7. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
  8. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
  9. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
  10. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
  11. Fill cupcake liners 2/3 full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.

Rum Raspberry Filling

  1. While the cupcakes are cooling, prepare the raspberry rum filling.
  2. In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
  3. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
  4. Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process.
  5. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.

Whipped Mint Buttercream

  1. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
  2. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
  3. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
  4. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.

Assembly

  1. Core the center of each cupcake using and apple corer.
  2. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
  3. Fill a piping bag fitted with a round piping tip with the buttercream.
  4. Pipe a swirl of buttercream onto each cupcake.
  5. Garnish with a mint sprig and fresh raspberry.
  6. Serve immediately.

Peaches n' Cream Cupcakes | JavaCupcake.com

Peaches n’ Cream Cupcakes

Bloggers helping bloggers. It’s a great thing.  Last month, I had six amazing posts from some super bloggers step in for me here on JavaCupcake while my family transitioned to live without our soldier.   This time… it’s my turn to help out another blogger.

Peaches n' Cream Cupcakes | JavaCupcake.com

Mallory of Total Noms got married this past weekend.  I love weddings.  Maybe, it’s because I never had one… maybe it’s because I love the idea of sharing the love you have for another person openly, in front of everyone who matters to you… professing your commitment to that person.   Everything about that… I love.  So, when Mallory reached out to the blogging community for guest posts on her blog while she went on her honeymoon… I jumped at the chance to help her out!

10lbs of tart mini white peaches | JavaCupcake.com

A couple weeks ago the peaches here in Germany were literally falling from the trees.  There were so many that were ripe for the picking and my friend Mareile did just that.  She brought me a bag of the “extra” peaches that she couldn’t use… the extras equaled about 20lbs worth of peaches.  So… I made a peach crumble pie and I made Peaches n’ Cream Cupcakes.  But, these cupcakes were going to be special, for Mallory and her readers.

So… head on over to Total Noms and check out the Peaches n’ Cream Cupcakes I made for Mallory.  Tell her I sent ya and please, wish her a big CONGRATULATIONS on her marriage!

I can’t wait to see the pictures of your wedding Mallory!!

Peaches n' Cream Cupcakes | JavaCupcake.com

 

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