Strawberry Cupcakes with Filling of Whipped Mousse
These Luscious Strawberry Mousse Cupcakes are filled with a strawberry mousse filling that is so decadent. Add a chocolate drizzled strawberry on top.
- 1 1/2 cup cake flour
- 3/4 cup all purpose flour
- 1/2 ts baking soda
- 1 1/4 ts baking powder
- 1 ts salt
- 1 stick unsalted butter
- 1 cup granulated sugar
- 3 whole eggs
- 1 Egg Yolk
- 1 cup buttermilk
- 1 ts vanilla extract
Strawberry Mousse Filling
- 16 oz heavy whipping cream
- 2 ts strawberry jam
- 1/4 cup confectioners sugar
- (I used mousse from a cake supply store, but this will work fine)
- 1 stick of room temp butter unsalted
- 3 cups of sifted confectioners sugar
- 1 ts of vanilla extract
- 1 ts of salt
- Recipe adapted from Martha Stewart
Preheat over to 350 degrees, line your cupcake pan with cupcake liners.
Put both flours, baking powder, baking soda, and salt in a bowl and whisk to sift.
Put butter and sugar in a mixer and start beating. Add eggs one at a time.
Add the flour mixer in three batches with the buttermilk in between. Then add the vanilla extract. Scoop your batter into liners with an ice cream scoop. Bake 18 to 20 minutes. Check often, don't overbake. Remove from oven and let cool. Once cooled - use an apple corer and core out the middle of the cupcake.
Mousse whipping cream:
Put the heavy whipping cream into a bowl with whisk attached and add confectioners sugar and whip until medium stiff peaks. Add strawberry jam and whip until blended. Put in pastry bag and fill cupcakes.
Place butter in mixer and add 1 cup of sifted confectioners sugar at a time. Then add vanilla and salt. You can also add a drop of food coloring if you prefer. Fill a pastry bag and use a 1M tip by Wilton and swirl around the top of the cupcake.
Serving: 1g | Calories: 438kcal | Carbohydrates: 68g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 492mg | Potassium: 147mg | Sugar: 49g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.8mg