These vanilla cupcakes are filled with freshly made strawberry and rose jam, and topped with a gentle cream made with cream cheese, butter and lemon zest. The cupcakes alone are very fluffy and last up to several days. The strawberry filling keeps them juicy, and the lemon cream complements their delicate texture and the delicate aroma of roses, which I add to the jam. An ethereal, fresh and very fragrant spring dessert that invites you to prepare and try.
With the first Bulgarian strawberries of the season, I get in the mood to cook with them. They are really tasty and fragrant, Danny and I love to eat them and natural, but I also love to add them to salads or desserts. Strawberries have always been the first fruit of the year to tell me that warmer weather is coming, which is why the mood is more uplifting.
I really want to include them in some dessert and you can even follow all the ones described in this blog so far, before I present you another application of the spring fruit, which I adore.
I decided to offer you an easy recipe for vanilla cupcakes, which are filled with freshly made strawberry jam. I also add rose water for fragrance, because I like the combination, and the month of May, in addition to strawberries, is also the month of roses.
I cover the cupcakes with fluffy and very tasty cream, which is prepared from only three ingredients and has no heat treatment. It consists of full-fat cream cheese, butter and powdered sugar. It is prepared quickly, provided that the products are at room temperature for excellent homogenization, but I will tell you that I also found a way to mix for a perfectly smooth cream.
In principle, all the ingredients for it are beaten with a mixer until a homogeneous mixture is obtained, but sometimes, if the butter is too warm and the cream cheese is a little colder or vice versa, lumps remain in the cream, which are difficult to break later. The technique I found that always works with this cream for its creaminess is breaking it into a food processor. This always guarantees me a smooth and fluffy cream.
I now add grated lemon peel to the cream for freshness, and also because its aroma goes very well with vanilla cupcakes and strawberry jam with roses.
Vanilla cupcakes with strawberry filling and lemon cream
I adapt the recipe for the juicy cupcakes from recipetineats.com and decide to fill them with jam from my favorite strawberries, to which I also add rose water. The jam can be prepared a few days in advance and stored in the refrigerator. Some of it remains, which can be stored in the refrigerator and used for other purposes.
The cream with which I finish the cupcakes is light and very pleasant with them, and it is prepared extremely quickly. I flavor it with lemon peel. It can be prepared from the day before and stored in the refrigerator.
The finished cupcakes are stored well covered in the refrigerator for up to 5 days. It is desirable that the final decoration of fresh strawberries, candied rose petals and pistachios is done before serving.
For 16 pieces.
For the cupcakes:
- 150 g of flour
- 1 teaspoon baking powder
- ⅛ teaspoon ground sea salt
- 60 g butter
- 125 ml of fresh milk
- 2 teaspoons vanilla extract
- 1 teaspoon grape seed oil or other taste-neutral vegetable oil
- 2 large eggs, at room temperature
- 150 g of fine granulated sugar
For strawberry jam:
- 300 g of fresh strawberries, peeled and diced
- 150 g of sugar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons rose water
For the cream:
- 260 g full-fat cream cheese at room temperature
- 140 g soft butter
- 80 g powdered sugar
- 1 teaspoon vanilla extract
- grated rind of 1 lemon
For decoration:
- fresh strawberries
- candied rose petals
- finely chopped pistachios
Making cupcakes
The oven is heated to 180ºC with the option of upper and lower reotan. Prepare 16 muffin nests in which paper muffin caps are placed and sprayed with baking spray.
In a bowl, mix the flour, baking powder and salt. They are set aside.
Separately in a saucepan mix the butter and milk. Heat on a moderate heat until the butter melts, but the milk should not boil. Remove from the heat and allow to cool slightly. (The mixture may be warm but not hot.) Vanilla extract and oil are added to them. They are set aside.
Beat the eggs and sugar with a mixer until they thicken and become voluminous. Add the flour mixture to them and mix with a spatula. In the empty bowl of the flour mixture pour the mixture with butter and milk. About 1/3 of the egg mixture is added to it and mix well. This mixture returns to the larger amount and mix everything well with a spatula until smooth. The mixture will be relatively liquid, with a consistency like boza.
Using an ice cream scoop, distribute the cupcake mixture into the prepared muffin nests, filling на of their volume. Place on medium heat in a preheated oven and bake for 22 minutes or until golden on the surface. They are checked for readiness with a wooden skewer, which, stuck in the center of the cupcake, should come out dry.
Remove the finished cupcakes from the oven and leave for 3-4 minutes in the muffin tins. Then remove from the molds and leave on a wire rack until completely cooled.
Preparation of strawberry jam
Put the sliced strawberries in a saucepan, mix with the sugar and leave for about 30 minutes. During this time, they will release their juice. Stir well and place on a medium heat to boil. Boil for 15-20 minutes or until the juices thicken. The foam that forms on the surface is rubbed periodically with a spoon.
When the jam is ready, add the lemon juice and rose water. Cool completely and store in the refrigerator. It can be prepared in advance.
Preparation of cream
In a food processor, mix all the cream ingredients and beat until smooth. The cream is placed in a pastry bag with an open star tip and stored in the refrigerator until it is time to use.
Assembling the cupcakes
The cooled cupcakes are carved in the center with a melon spoon or a small sharp knife. The clippings are kept whole. The resulting holes are filled with strawberry jam and the cut parts are returned on top. The remaining jam is stored in a jar in the refrigerator and used for other purposes within a month.
Sprinkle cream over the filled cupcakes. Decorate with fresh strawberries, candied rose petals and pistachios. Store well covered in the refrigerator for up to 5 days, and it is recommended that the final decoration of strawberries, rose petals and pistachios be done before serving.
