Strawberry Cupcakes with a Basil Buttercream!
 
Prep time
Cook time
Total time
 
This deliciously sophisticated strawberry cupcakes combine flavors perfectly. The light cupcake with roasted strawberries and hint of balsamic are divine. The creamy basil buttercream, rounds out this delectable treat amazingly.
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 2 cups cake flower
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 16 oz. hulled strawberries
  • 3 tablespoons light corn syrup
  • ½ cup milk whole - room temp
  • 3 egg whites
  • 2 tsp vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter – room temp
  • ¼ cup Mascarpone – room temp
  • ¼ cup balsamic vinegar reduction
  • Basil Buttercream:
  • 4 to 5 fresh basil leaves
  • 8 oz. mascarpone
  • 1 cup butter ( 2 sticks) melted
  • 3 to 4 cups powdered sugar
  • 3-5 tbsp. of heavy cream
  • 2 tsp. vanilla extract
Instructions
  1. Pre-heat oven to 300 degrees. Line a baking sheet with foil and set aside.
  2. Hull the strawberries and toss with corn syrup. Spread out over the baking sheet into a single layer. Roast for about a 1 hour to hour and half. Strawberries will be deep in color and shrink in size with their juices running. Once done place strawberries and the syrup from their juices into a bowl to cool and set aside.
  3. Heat the balsamic vinegar of over medium heat until reduced to ¼ cup. About 15 minutes. Should be syrupy consistency. Or store bought will be just as good.
  4. Using a potato masher, mash up the strawberries until the large chunks are gone and jam like consistency. Add the reduced balsamic to the strawberries and stir to combine. Strain through fine mesh strainer. Set aside.
  5. Line a 12-cupcake pan with liners and set aside. Increase oven temp to 350 degrees.
  6. In a medium sized bowl combine the flower, salt, baking powder and baking soda and set aside.
  7. In the bowl of a stand mixer fitted with the paddle attachment. Cream the soften butter until light and creamy about 2 to 3 minutes.
  8. Add the sugar and continue to cream until light and airy about 5 minutes.
  9. Add the egg whites one at time and beat well after each addition. Add in the vanilla.
  10. Next beat in the mascarpone and beat until combined. Scrape down sides of bowl as needed. Slowly add in half of the dry ingredients until incorporated. Add the whole milk, scrape down sides of bowl. Add the remaining dry ingredients and mix until just combined don’t overmix.
  11. Take a 1 cup of the balsamic/strawberry mixture and gently stir into the batter.
  12. Fill each of the cupcake liners ⅔ of the way full. Place in the oven on middle rack. Bake for about 16 to 18 minutes until toothpick inserted comes out clean. Remove to cool on wire racks in pan for 10 minutes, remove from pan and allow to cool completely on racks.
  13. For the Buttercream:
  14. In a medium sauce pan muddle the basil leaves. Add in the butter and heat until melted, bring to just a boil stirring. Reduce heat to low and continue to cook for about 5 minutes. Remove from heat allow basil to steep in butter for about 10 minutes. Strain into bowl. Place in freezer for about 10 minutes until firmed slightly but still soft.
  15. In the bowl of a stand mixer fitted with paddle attachment add the butter and mascarpone and combine until fully incorporated and light and fluffy. Add vanilla extract. Slowly add in the powdered sugar one cup at time. Add in the cream until you have reached your desired consistency.
  16. Frost cooled cupcakes and top with a strawberry and basil leaf.
Recipe by Social Buttercream at http://socialbuttercream.com/2018/03/10/strawberry-balsamic-cupcakes-with-a-basil-buttercream/