Adapted from recipe from Billy’s Bakery in The Plaza Food Hall publication – p.33
Yield: about 2 1/2 dozen
FOR CUPCAKES:
Ingredients:
2 cups all purpose flour
1 cup cake flour
2 1/4 tsp baking powder
1 tblsp pink food coloring
1 1/2 cups strawberry puree, fresh or store bought
8 oz butter, room temp
2 cups granulated sugar
1/2 tsp salt
1 1/2 tsp vanilla extract
1/4 cup sour cream
4 eggs
1 quart strawberries for arranging on top of finished cupcakes, cut as desired
warm apricot jam for glazing, if desired
Preheat oven to 300F. In a mixing bowl, sift together the flours and baking powder and set aside. Add the pink food coloring to the strawberry puree and set aside. In a large mixing bowl, combine butter, sugar, salt and vanilla. Cream together in an electric mixer with a paddle on medium speed until light and fluffy, about 2-5 minutes. Scrape down the sides of the mixing bowl and add sour cream. Bring back to medium speed until incorporated. Add eggs one at a time, scraping down the sides of the mixing bowl in between each addition. Add 1/3 of the strawberry mixture and 1/3 of the flour mixture and combine on low speed until barely incorporated. Repeat 2 more times until all the ingredients are together. Scrape the mixing bowl and paddle very well and mix on medium speed for an additional 30 seconds to 1 minute to eliminate any lumps. Scoop the batter into a lined cupcake pan, filling each cup about 2/3 of the way full. Bake 10 minutes, rotate, and then bake another 10 minutes or until just done. Let cupcakes cool completely before icing.
For Fresh Strawberry Puree:
blend fresh or frozen strawberries in food processor or blender until smooth
FOR LEMON CURD:
Yield: about one cup
1/2 cup butter
3/4 cup fresh lemon juice
4 eggs
4 egg yolks
1 3/4 cups sugar
4 tblsp cornstarch dissolved in mixture of 1/4 cup water and 1/4 cup lemon juice
1 tblsp lemon zest
Combine butter and lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat, about 130F. Combine eggs, egg yolks, sugar and cornstarch mixture. Whisk until smooth. Slowly stream the warm butter and lemon juice mixture into the egg mixture while constantly stirring. Return mixture to saucepan and put back on heat. Stir constantly until lemon curd thickens and begins to set. Strain through a fine mesh strainer and add lemon zest. Cover with plastic wrap touching the curd to prevent a skin. Cool in refrigerator for at least 30 minutes before using. Lemon curd will keep for 3 days in refrigerator or 3 weeks in freezer.
FOR LEMON BUTTERCREAM:
Yields about 1 quart
1 pound unsalted butter, room temperature
20 cups confectioners’ sugar
3/4 cup to 1 cup lemon curd
1 to 2 drops yellow food coloring, if desired
Cream the butter in an electric mixer on medium speed until soft. Slowly add sugar in small additions, alternating with the lemon curd until preferred taste and texture is reached. Add food coloring, if desired.
TO ICE AND DECORATE CUPCAKES:
Spread about 1/4 cup buttercream on each cooled cupcake. Create a small indent in the center with a spatula or the back of a spoon, and pipe or spoon lemon curd into the indent. Top with cut, fresh strawberries in design to your liking. Brush scant amount of warm apricot jam just on berries, if desired.