Today’s recipe is one of my favorites and it all happened because of an unfortunate mistake. We’ll get to that fun story in just a minute. First, let me tell you about my Fluffy White Cupcakes with Strawberry Filling. These cupcakes are definitely a special occasion treat. There are a few extra steps to create these soft, delicate cupcakes and their sweet fruity filling. Not to mention the creamy, slightly tangy cream cheese frosting. But it’s all worth it, I promise!
Once upon a time, several years ago, my husband and I got married. We decided to have a small party with our closest friends and family to celebrate. When it came time to pick out our wedding cake, we went to a cake tasting and decided on a white cake with fresh strawberry filling. I looked forward to that cake for months! It was going to be the cherry on top of the amazing evening we had planned.
Fast forward to our party, when we cut into our precious wedding cake. It was small, but it was pretty and just what we wanted. We pull out a slice to find – wait for it – a bright pink cake with white filling! Upon closer inspection, we found that they had flipped our order around by mistake, and made us an artificially flavored strawberry cake with white buttercream filling. Something you might find at a child’s birthday party. But instead, that was our wedding cake.
I was so upset. Luckily, the next day my wonderful husband went to the bakery, receipt and cake sample in hand, and explained what happened. Long story short they were MORTIFIED and immediately gave us our money back. They offered to make us a new cake but we declined.
Recreating the Cake
Almost one year later, I considered going to the bakery and buying a small cake with the proper cake flavors to celebrate our anniversary. Instead, I decided to try and recreate it myself. And why not? I love to bake, I could make a white cake. After doing some research, I came up with a recipe that included cake flour and egg whites.
Cake flour is a flour that is slightly lower in protein content than all-purpose flour. It creates a more tender cake. In my local grocery stores, I can find Swans Down cake flour right beside the all-purpose flour. I think it’s worth it to keep on hand for cake recipes.
Egg whites will make your cake light and fluffy. I was looking for a soft and light cake, and egg whites definitely did the trick.
As for the strawberry filling, my husband asked the bakery how they made their filling. Shockingly, they told him! They may have felt bad after messing up our cake, who knows. They use chopped fresh strawberries mixed with a pre-made strawberry pie glaze. I used Marzetti’s Strawberry Glaze, which can be found in the produce section near the strawberries. With all the work that goes into the cupcakes, I don’t mind that this filling is simple to make!
To top it all off, I decided to use a cream cheese buttercream frosting. I like cream cheese buttercream as opposed to a plain buttercream because it is a little less sweet. It’s also my husband’s favorite, and since this is our “anniversary cupcake” it just made sense. You are welcome to try a regular buttercream, or even a whipped cream frosting to top off your cupcakes. I think they would all make an excellent choice.