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1
Begin by making the strawberry filling.
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2
Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly.
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3
Add in the sugar and cornstarch, and stir for another 2 minutes.
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4
Remove from heat, and let cool.
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5
While the filling cools, make the cupcakes.
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6
Preheat oven to 350F.
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7
In a large bowl, cream together butter and sugar.
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8
Add eggs one at a time, beating well after each addition.
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9
Stir in vanilla extract.
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10
In a separate bowl mix together all dry cupcake ingredients.
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11
Slowly add the flour mixture to the egg mixture.
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12
Add the buttermilk, and mix until well combined.
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13
Fill 12 greased or paper lined muffin cups about 3/4 from the top.
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14
Bake for 18-24 minutes or until a toothpick comes out clean.
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15
Let cupcakes cool on a wire rack.
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16
Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece.
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17
Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed.
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18
To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form.
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19
It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using.
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20
This way, all ingredients stay cold.
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21
Refrigerate the whipped cream if not using immediately.
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22
Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry.
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23
Serve immediately, or store in refrigerator until ready to eat.
