Remember those fresh strawberries we blogged about earlier? Yup, we did more with them! We made a white cupcake with a strawberry filling and a buttercream icing (YUMMMM!) To those who have attended our kids birthday parties, you may know that strawberry filled cupcakes were the FIRST ‘real’ cupcakes I ever made. It started back in 2011 at Chloee’s 2nd Minnie Mouse birthday! This was before I knew that cupcake tip 1M existed. (Seriously, who knew there were so many decorating tips?!) They turned out great, though! And now, we use the strawberry filling frequently. It’s so simple to make, and you can change it up with different fruits. Give it a try to liven up a cupcake or cake! Kids especially love this filling! 🙂
1 lb fresh or frozen strawberries
1/3 cup granulated sugar
3 tbsp cornstarch
1 tsp lemon juice
Smash strawberries and reserve juices. Add enough water to juice to equal 1 1/4 cups. Add strawberry liquid, sugar, cornstarch, and lemon juice to pan. Heat and stir until mixture boils and thickens. Cool completely and then add leftover strawberry pieces.
TIP: You can spoon the mixture into the cupcake OR fill a pastry bag/Ziploc bag with the filling and then cut the end off and squeeze it into the holes!
Check out the difference in piping on these cupcakes. Before I knew a 1M tip existed and after….