Strawberry Filling
1/2 c sugar
1 tbs cornstarch
3 tbs cool water
1 qt strawberries, sliced
Combine sugar and cornstarch in a saucepan.
Stir in water.
Add strawberries and bring to boil over medium-high heat, stirring constantly.
Once boiling, reduce heat to medium and simmer until clear and thickened, about 4 minutes.
Remove from heat and puree in a blender until smooth.
Cover and refrigerate until chilled. (Can be stored up to a week)
Frosting
Make your favorite buttercream frosting and add some of the strawberry filling to it.
Cupcakes
1 1/4c salted butter
1 1/4c sugar
2 ts vanilla extract
2 large eggs, room temparature
2 large egg whites, room temp
1 c milk
1/4 c sour cream
3 cups flour
2 ts xantham gum
2 1/2 ts baking powder
1 ts baking soda
1/2 ts salt
* Use Gluten Free vanilla, flour, baking powder, and baking soda, if needed
Preheat oven to 350.
With electric mixer, cream butter and sugar together until fluffy, then add vanilla.
Add eggs one at a time, while mixing.
Add milk and sour cream, mixing until well blended.
In another bowl, combine flour, xantham gum, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and mix at a low speed for 10 seconds.
Scrape bowl sides and blend at high speed for 5 seconds.
Divide batter into lined cupcake trays and bake for 25 minutes.
Allow cupcakes to cook in the tins for 10 minutes, then remove and allow to cool completely.
Once cupcakes are cool, cut an inverted cone into the tops that is about 1 1/2 in diameter and 1 in deep. Safe the top to serve as a lid.
Fill each cupcake with about 2 ts of filling and place the cones back onto each cupcake.
Use a small palette knife to spread frosting onto each cupcake.
