Strawberry Shortcake Cupcakes with Swiss Buttercream Frosting

(makes about 20)

Strawberry Jelly Filling

• 2 c sliced strawberries
• 1/4 c water
• 3 tbsp sugar
• 3 tsp cornstarch, mixed with 1 tbsp cold water

1. Cook the berries, water, and sugar in a small saucepan (uncovered) over medium heat for about 10 minutes, or until berries are softened. Stir occassionally
2. Add cornstarch and water mixture and cook for another minute, stirring constantly.  Mixture will thicken considerably
3. Remove from heat and cool to room temperature.  Chill in refrigerator while making cupcakes (filling will continue to thicken as it cools)

Cupcakes

• 1 1/2 c granulated sugar
• 3/4 c canola oil
• 3 eggs
• 3/4 c milk
• 2 tsp vanilla extract
• 2 c all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F, line cupcake tins with liners.
2. Beat together the sugar and oil, then cream in eggs until light and fluffy.  Stir in milk and vanilla.
3. In a separate bowl, mix together flour, baking powder, and salt.
4. Gradually beat the dry ingredients into the wet.  Stir until just combined- MAKE SURE NOT TO OVER-MIX!!
5. Fill each cupcake liner about half full of batter (about 1 1/2 tbsp).  Add about a tablespoon of jelly filling to each, then add about another tbsp of batter to cover the jelly.
6.  Bake for 20-22 mins or until light golden around edges and a toothpick comes out clean.
7. Cool for 5 mins in baking tin, then remove to wire rack to finish cooling. Cool completely before icing.

Swiss Buttercream Frosting

• 3 large egg whites
• 1 c confectioner's sugar
• pinch of salt
• 3 sticks unsalted butter, softened
• 1 tsp vanilla extract

Egg White/Sugar mixture before adding butter

1. In a double boiler, whisk together egg whites and sugar.  Heat until sugar is dissolved and the mixture is warm (about 140F), whisking frequently.  Should take about 3-5 mins.
2. Transfer egg and sugar mixture to a mixing bowl, with whisk attachment.  Add a pinch of salt and beat of high speed until the mixture is thick and glossy (5-7 mins).  Gradually add softened butter (about 1 tbsp at a time) while beating, then beat in vanilla.
3. Stop beating when buttercream is thick and smooth.
4. Frost cupcakes and ENJOY!!!