Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Yield: Makes 24 cupcakes
Ingredients: 2 large egg yolks; 1/4 cup sugar; 1/4 cup sifted all-purpose flour; 1/4 cup cornstarch; 1 cup whole milk; 2 tablespoons heavy cream; 1/4 teaspoon rum extract; 1 teaspoon pure vanilla extract; Seeds from 1 vanilla bean; 2 1/2 cups sifted all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 8 tablespoons unsalted butter; 1 3/4 cups sugar; 2 large eggs; 2 1/4 teaspoons pure vanilla extract; 1 1/4 cups whole milk; Seeds from 1 vanilla bean; 1 cup fresh strawberries, diced; 16 tablespoons unsalted butter; 4 cups sifted confectioners’ sugar; 1 teaspoon whole milk; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1/2 cup diced strawberries; 24 fresh strawberries, sliced

By Katherine Kallinis Berman and Sophie Kallinis LaMontagne

February 1, 2017

Image may contain Food Creme Dessert Cream and Ice Cream

Photo by Dayna Smith

This cupcake is a twist on Babee’s Strawberry Shortbread Cookies, and is the perfect dessert for a Valentine’s Day party or a romantic dinner for two! The filling can be prepared the night before and stored in the refrigerator.

Recipe notes

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