There's nothing sweeter than strawberries on an early summer morning. One of the first berries to grow and ripen reminds us that summer is on the way and we look forward to enjoying the beauty of the blooms, then the sweetness of the berries fresh from the vine and especially added to all our favourite cupcakes.
Jamie Kay is introducing their brand new collection, Strawberry Fields, and we couldn't be more in love. Whimsical floral patterns and stitching are featured on the most dreamy colours and quality materials. Each item reminds us of early summer days and the name, Strawberry Fields, is oh so fitting. The colour palette reminds us of golden hour in the prairies-- warm, golden tones, deep reds and pastel pinks. Is there anything better?
Inspired by the Strawberry Fields collection by Jamie Kay, we are sharing with you our Strawberry Fields cupcake recipe! Make these now or wait until fresh strawberries are available for that truly irresistible taste of summer.
Strawberry Fields Cupcakes
Makes 16 Cupcakes
Vanilla Cupcake Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature, cut into cubes
1/3 cup egg whites (about 2 eggs)
1/4 cup sour cream
1/2 cup whole (3.25%) milk
1 tablespoon pure vanilla
Strawberry Compote Ingredients
3 cups hulled and sliced fresh strawberries
2 tablespoons granulated sugar
2 tablespoons water
1 teaspoon fresh lemon juice
Strawberry Buttercream Ingredients
2 cups unsalted butter, room temperature
3 cups icing sugar
1 1/2 teaspoons vanilla bean paste
1/2 batch Strawberry Compote
Toppings
Strawberries, halved
Cherries
Method
Strawberry Compote
- In a small saucepan over low heat, simmer the strawberries, sugar, water, and lemon juice, stirring frequently, until the mixture has reduced by about half. Transfer to a bowl of a food processor and pulse until smooth.
- Transfer the mixture to an airtight container and place in the fridge to cool.
Vanilla Cupcakes
- Preheat the oven to 350F. Line 2 cupcake pans with 16 cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed for 30 seconds. Add the butter and continue to mix on low speed for 2 minutes, or until the mixture has the texture of wet sand. Do not overtax. Slowly pour in the egg whites and mix until just combined. Scrape down the sides of the bowl. Add the sour cream and mix until combined.
- In a measuring cup, whisk together the milk and vanilla. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy.
- Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15-18 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.
Strawberry Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Increase the speed to high and whip for 2 minutes. Reduce the speed to medium and add the icing sugar. Whip for an additional 30 seconds. Add the vanilla bean paste. Increase the speed to high and whip for 2 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl.
- Add half of the compote to the buttercream and whip on medium speed until well combined.
Assembly
- Transfer the remaining strawberry compote to a piping bag and cut off the tip. Wearing a glove, use a finger to poke a hole in the centre of each cupcake. Pipe strawberry compote into each hole.
- Transfer the Strawberry buttercream to a piping bag fitted with a No. 8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean finish.
- Top each cupcake with half of a fresh strawberry and a fresh cherry. Sprinkle glitter, sprinkles or any other decorative touches on top.
- For maximum freshness and deliciousness, serve cupcakes on the day they are made. If you want to bake the cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.
Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.
