Although these Strawberry Cupcakes Sundae Style have nothing to do with ice cream they really reminded me of a double strawberry ice cream sundae!
Now some of my A+ Students of Gretchen’s Bakery may already be asking, “What about putting these into the refrigerator since they have whipped cream on them? You taught us about butter cakes getting hard in the refrigerator!?”
Excellent questions from excellent students, click here for What is Cake? to get in on that conversation!
But I will tell you my observations with this cake recipe.
I do not feel this cake is offensive if it is eaten straight out of the refrigerator, but this is a personal preference and one you should decide for yourself, do a test with one cupcake out of the refrigerator and see what you think!
If you find it is too cold to serve you can always switch up the whipped cream for buttercream icing instead and this way you can leave them out at room temperature for much longer.
One little trick I will share with you~ the Instant Pudding Variation of my Whipped Cream Recipe is super stable and held up at room temperature for over 2 hours before these little cakes were gobbled up!
That time out of the refrigerator was perfect to get everything back to perfect edible state and wow were they more than edible!
They were gone in less than 5 minutes!
As you may have noticed, I have been obsessing lately with the Jumbo Cupcake Tins to make my specialty cupcakes (like the Bananas Foster) so this ain’t your standard cupcake~ this is a cupcake dessert that requires a fork!
- 2 Cups Heavy Cream
- 20g Sugar Free Instant Jell-O pudding OR Stabilized Whipped Cream Recipe
- ¼ Recipe Ganache
- 1lb Fresh Strawberries
- For the Cake Batter
- Unsalted Butter 8 Tablespoons (112g)
- Granulated Sugar 1 cup (200g)
- Eggs large 2 (100g)
- Strawberry Puree ½ cup (120ml)
- Vanilla Extract 1 teaspoon (5ml)
- Strawberry Flavor Extract 2 teaspoons (10ml)
- Salt ¼ teaspoon
- All Purpose Flour 1 cup (125g)
- Cake Flour ½ cup (65g)
- Baking Powder 1½ teaspoons (7g)
- Separate the best looking strawberries to use for garnish on the finished cupcakes.
- Prepare the strawberry compote by chopping up the rest of the strawberries with 1 tablespoon of water in a small sauce pot and cook over low heat just until the strawberries start to break down & you have a sauce-like mixture, it will thicken slightly upon cooling.
- Cream the room temperature butter with the granulated sugar until light and fluffy (about 5 minutes)
- Sift both flours with the baking powder and salt.
- Combine the eggs and vanilla with the strawberry flavor *if using and mix well
- Slowly add the egg mixture while mixing on low- medium speed
- Scrape the bottom and sides of the bowl as needed.
- Add ½ of the flour mixture and blend just until combined
- Add the strawberry puree and mix just to combine and then add the remaining flour last.
- Add 3-4 drops of red gel paste color and mix well
- Portion batter evenly into 6 well greased jumbo cupcake cavities -filling about half way
- Bake in preheated 350° F oven for approximately 24 - 30 minutes or until they are done they will be springy to the touch when pressed gently in the center
- Cool completely then hollow out the centers and fill with cooled strawberry compote
- Spread ganache over the cupcake tops then ice with Pudding thickened Whipped Cream
- A ganache dipped strawberry for the garnish and serve immediately
* See note in main text of the blog post