I need to make some vanilla cupcakes with strawberry filling. Does anyone make a strawberry filling from scratch, and if so is there a good recipe for using frozen strawberries? Fresh ones aren't available here right now, and I need a recipe that won't completely absorb into the cupcake and make it soggy. The alternative is to use strawberry jam, but I'm hoping for something a little better than that.
I actually bake my strawberry filling into the cupcakes. Weird, but it works.
I make it using the frozen- puree sugar, strawberries, a bit of cornstarch and strawberry gelatin, then cook until thickened.
Then I just stick some in the middle of the batter and cook it.
Works with raspberry too!
Interesting idea. Do you just mix up the filling til the consistency is right? Do you drop the filling on the cupcake once the full amount of batter is in the cup and then it sinks or do you put some batter, then the filling, then some more batter?
I'm a cook at heart- so forgive me that my recipes aren't really "baking" recipes- I operate with a pinch of this, pinch of that mentality, which drives most people crazy!
I make sure the filling when blended doesn't lighten much in color- that means too much cornstarch.
As far as filling them, I fill the muffin cup, then spoon a bit of filling on top, the poke it in with my finger.
Real scientific, right?
Jenmat, I like that old school! aA pinch of this, a pinch of that, make a hole with your finger. Not scientific but authentic
I used the Wilton recipe once. My notes on it say that the filling was really runny and I had to keep the filled cake refrigerated or it would run out of the cake.
Funny how two people can have such different experiences, isn't it?
I use frozen when they don't look good in the produce dept. A frozen fruit is always superior in taste to an out-of-season fruit in a store.
I puree them after they are thawed and just use the puree as fresh. You can let them drain in a collander or through cheesecloth if you want them less runny. This won't add any extra sweetness to the buttercream or filling. They look just like fresh with the little red specks.
I also have on hand all of the organic extracts for fruits. If I feel my flavor needs a boost after a max of berries are added, I use the extract. This way, my end result is still natural.
My most requested cake filling is my strawberry buttercream and people say wow yumm this is great the whole time they are eating it! First I make a delicious buttercream using real butter almond and vanilla flavoring.. Instead of milk or water I use French vanilla coffee creamer..I buy frozen strawberries when fresh are out of season and I have done this with frozen a few plus times...I defrost my strawberries in the microwave don't let them get hot and add them to your buttercream when they are cool ...I mix the heck out of the frozen strawberries and buttercream then just for added flavor I put in like a tablespoon of high quality strawberry preserves... The mix of the 2 of them takes this frosting to a whole new level! Using artificial fruit flavorings frequently leave a fake aftertaste! But do this frosting and go by feel the strawberries are kind of wet so delete some liquid or add more powdered sugar..this is truly my most loved most requested cake and frosting flavor ...I call it my strawberries and cream cake...I use the strawberry buttercream on a delicious Madagascar vanilla
cake and it is so delicious! Only fill the cakes with this frosting and do not use on the outside of cake as it will make your fondant lumpy...I cover the outsides of cake with a fluffy delicious vanilla buttercream and that to give it the strAwberry and cream flavor ...the delicious high quality preserves add a delicious natural strawberry note to the frozen strawberries...good luck
I think I should clarify... the extract in the store taste like artificial candy to me even though they say pure. Mine are pricey, pure organic extracts. If you put a drop on your tongue, it tastes exactly like the fruit. The colors are even pure. The strawberry and raspberry are slightly brownish as they would be, not garish red.
I also use gourmet jams and preserves, but they will not give a fresh strawberry flavor which is light and mellow. That is why I didn't mention it. The taste from jams is just that... a jam flavor, not pure fruit.
This may sound weird, but I tend to use jam in the cold months because it is robust and packed with flavor. But for a real strawberry taste in warmer months, I use real strawberries, fresh or frozen.
I've haven't used this yet. But my cousin SWEARS by the wilton strawberry filling. I think this just might be what you're looking for - http://www.wilton.com/recipe/Strawberry-Filling-1. HTH.
I've used this several times and it's amazing and I don't even like strawberries!
I used it in a friend's wedding cake once and didn't put a thin layer of frosting down per layer so my cake was a little soggy, but no one cared. Out of a 4 tier cake with 2 tiers (8" & 10") being vanilla cake with this strawberry filling, the bottom tier (12") being apple-nut spice cake with apple filling, and a chocolate (14") groom's cake with raspberry filling, the vanilla with strawberry filling tiers were gone first!
I also use the Wilton's strawberry filling, but use a little less liquid than is suggested. The filling comes out firm and doesn't sog up my cake. I have used it with a white chocolate cake and white chocolate buttercream. It would also be really good with a pink champagne cake and white chocolate ganache.
This is our favorite strawberry filling. So yummy!
Thank you so much for this recipe! I have been searching the internet for a "Strawberry filling for my cake.. I'm going to give this one a try.. I may even make my Swiss butter cream recipe and mix the 2 together.. yum!! -Angie