Recipe of the Week - Strawberry Lime Stuffed Cupcakes

Week 42

Strawberries are in season! 

Why not use them to stuff a cupcake.

Food Network Kitchens

Strawberry Stuffed Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Lime Frosting

1 1/3 cups confectioners' sugar, sifted
1 1/2 tablespoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
1 drop green food coloring
6 large ripe strawberries, hulled
Green sanding sugar
Fresh mint leaves or candied leaves

Preheat the oven to 350 degrees F. Line a Jumbo muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do not over mix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool completely.

Frosting:  Mix the confectioners' sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but be careful.)  Add drop of food coloring to make a pale pastel green icing.

To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.