Yield: Makes 12 cupcakes
Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of lightly sweetened heavy cream and mascarpone, which stabilizes the heavy cream so the frosting will keep its shape and not weep like ordinary whipped cream.
Make Ahead Tips
The cupcakes are best when frosted and eaten the day they’re baked. Serve slightly chilled but not cold.
The condensed strawberry purée can be made, covered, and refrigerated for up to 2 days before using.
The strawberry cream frosting can be made, covered, and refrigerated up to 1 day ahead.
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These are amazing. If you're thinking of cheating and using jam instead of the puree, don't, you will be happier with the results if you follow the instructions. The mascarpone makes the frosting sturdy enough for a south Florida picnic, as long as they are chilled, as suggested. These are amazing!
To put this recipe 'over-the-top' I added 1 Tablespoon of strawberry preserves to the top of each cupcake before baking. This gives a 'filled' cupcake. Delicious. :-D
After my raving success with Abigail Johnson Dodge coconut cupcakes, I am of course psyched to try this strawberry cupcake rendition. I don't know if this is the right place to ask a question, but I would be interested in hearing the reason for water in the batter recipe, versus a dairy substance such as milk, buttermilk, or sour cream. Can't wait to try them.
Easy to make. Excellent taste!!!
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