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For Vanilla Cupcakes
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Preheat Oven to 375 Degrees Fahrenheit
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Line a 12 muffin tin with muffin liners
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In a bowl place the flour, salt and baking powder. Mix
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In another bowl, place the butter and sugar. Mix with a mixer on medium high speed for 3-4 minutes
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Add the eggs one at a time and mix well after each addition
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Now alternate by adding the buttermilk and flour mixture in 2-3 additions starting and ending with the flour. Mix well
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Finally add the vanilla extract
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Divide de batter between the muffin tins filling them ¾ of the way
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Bake for 16-19 minutes or until springy to the touch
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Remove from heat and let the cupcakes cool on a cooling rack
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For Vanilla Buttercream
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In a mixer, add the butter and sugar and mix on high speed until the mixture becomes fluffy
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Add the vanilla, salt and heavy cream slowly until desired consistency is reached
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For Strawberry Coulis
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In a heavy saucepan, place the strawberries, sugar and 2 tablespoons of water. Cook on medium heat until the mixture starts to boil. Lower the heat
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Cover and cook until the strawberries are tender. About 8-10 minutes. Taste for sweetness. If the mixture is too tart add a tablespoon more of sugar
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In a small bowl place 2 tablespoons of water and 2 tablespoons of cornstarch. Mix until the cornstarch has dissolved
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Pour the cornstarch mixture over the strawberry until the coulis thickens
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Remove from heat and let it cool
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Place the mixture in the blender or food processor. Blend until smooth
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Let it cool completely
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Assembly
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Place cooled cupcakes on a rack
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With a syringe or a turkey baster, fill the cupcake centers with strawberry coulis
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Frost with buttercream
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Sprinkle some coulis on top of the buttercream
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Fill syringes with coulis and place them on top of the cupcake
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Enjoy!