One of the better things about South Florida is how soon strawberry season arrives.
In February, my family and I are often already making our first trip to the very popular Knauss Berry Farm in Homestead for shakes, cinnamon rolls and some strawberry picking. It’s soon after though, that I find myself with too many berries and searching for creative ways in which to use them. One of my favorites is Whipped Strawberry Frosting atop Vanilla Cupcakes. The cake is dense and buttery, but it’s the whipped topping, with it’s fresh strawberry flavor and light and airy texture that really make this great.
Ingredients
1lb Strawberries
2tbsps Triple Sec
¼ Cup and 2tbsps of Sugar
2 Cups Heavy Whipping Cream
Ingredients for Vanilla Cupcake
3 Cups Self Rising Flour
¼tsp Salt
1 Cup Unsalted Butter
1tsp Vanilla Extract
2 Cups White Sugar
1 Cup Whole Milk
4 Eggs
Method
1. Wash and hull strawberries, then toss in a bowl with Triple Sec and two tablespoons of sugar. Refrigerate for at least two hours.
2. Preheat oven to 350°F.
3. Sift together salt and flour into a bowl.
4. In another bowl, beat the butter and sugar together.
5. Beat in eggs one at a time. Stir in vanilla extract.
6. Fill cupcake liners and bake until toothpick inserted in middle comes out clean, approximately 15 to 20 minutes.
7. Let cupcakes cool completely on rack.
8. For topping, whip together heavy cream and 1/4 cup of sugar in a bowl until stiff peaks form.
9. Take strawberry mixture and blend smooth, then fold into whipped cream.
10. Dollop whipped strawberry topping on cupcakes.