Because of their health benefits, flavor and overall appeal, strawberries
add vibrant color to almost any kind of salad. Not only that, they can add depth and
sweetness to enhance more traditional salad dressings.
Strawberry Banana Cupcake
These cupcakes are so gorgeous that you just might be tempted to not eat them and use them as a centerpiece!
Banana Cupcake Batter
6 tablespoons butter
3/4 cup sugar
1 medium ripe banana
1 teaspoon vanilla
1 egg yolk
1 cup + 1 tablespoon flour
1/3 teaspoon baking powder
1/3 teaspoon baking soda
pinch of salt
6 tablespoons milk
3 cups frozen strawberries
1/4 cup sugar
2 tablespoons corn starch
Cream Cheese Frosting
4 ounces cream cheese, softened
3 tablespoons butter, softened
4 cups powdered sugar
2 teaspoons vanilla
2-3 tablespoons heavy cream
To make strawberry filling, place strawberries in a small saucepan and heat over medium heat. Let heat until juice begins to extract from strawberries and fill the bottom of the pan. Stir frequently, adding in sugar and cornstarch. The sauce will begin to thicken and if should be consistency of pudding (the sauce will thicken as it cools.) If the sauce is too thick before cooling, add a spoonful of sugar. Scrap into a separate bowl and set aside to cool.
Preheat oven to 350°.
In a small bowl, sift dry ingredients and set aside.
In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in egg and vanilla, continue to beat until incorporated. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrape down sides and repeat. Add remaining flour and mix until batter is combined- don't over mix.
Divide batter into 12 cupcakes and bake for 15-18 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
Once cupcakes are cooled, combine butter, powdered sugar, cream cheese and vanilla in a bowl. Using a paddle attachment, beat frosting, adding enough of the whipping cream to achieve a spreadable consistency, adding more powdered sugar if frosting is not thick enough.
To fill the cupcakes, scoop filling into large piping bag with a coupler on the end. Cut an X into the cupcake and place the end of the coupler inside - squeeze until strawberry filling comes out of the top of the cupcake (cupcake will hold together as long as you don't over fill it!)
Swirl with frosting as desired!