Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes (Adapted from Food and Wine)

For the cupcakes

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla
4 tablespoons unsalted butter, melted
1/4 cup canola oil
1/2 cup milk, at room temperature

For the frosting

6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, sifted
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons cream
strawberry jam to taste

To prepare the cupcakes

Preheat oven to 350

In a medium bowl, whisk together flour, cornstarch, baking powder and salt.

In a large mixing bowl, beat together sugar, eggs and vanilla until smooth and thickened slightly, about 3 minutes. Add butter and oil - beat until well combined. Add the dry ingredients and milk in 3 alternating batches, beginning and ending with the flour mixture.

Evenly divide the batter between the wells of a 12 cup muffin tin lined with paper liners (they will be about two-thirds full). Place in the oven and bake until the centers spring back when lightly touched, about 18 to 22 minutes. Remove and let cool slightly before transferring them to a wire rack to cool completely.

To prepare the frosting

In a medium bowl, beat the butter until smooth. Add the confectioners’ sugar, vanilla and salt - beat on low just until combined. Increase speed to medium and mix until smooth. Pour in cream - beat until light and fluffy, about 2 minutes. Mix in strawberry jam to taste. Spread or pipe the frosting over the cooled cupcakes.

Makes 12 cupcakes.

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