Strawberry Peach Basil Cupcakes


We had a bakoff at work and I wanted to make a cupcake with a creative flavor combination. To get inspiration I decided to flip through the Iron Cupcake Earth Flickr pool. There are some great cupcake photos in there! I could spend hours just browsing through that photo pool… I came across this recipe and thought it sounded perfect. I’ve made lemon blueberry basil cupcakes before that were delicious.

I used the recipe from Take the Cannoli as inspiration for the flavor combo but just used my own recipes. The cupcakes are Martha Stewart’s yellow buttermilk cupcakes that I made recently with rave reviews.

For the filling, I used the peach jam I just made. I stirred in about two cups of fresh strawberries and reduced it on the stove until it thickened up even more. Then I let the jam mixture cool.

Once the jam was completely cool, I strained some of it through the strainer to get out any pulp and seeds. That strained off version is the sauce that I added to the top of the cupcakes for some additional color. I added some thinly sliced fresh basil to the remaining jam mixture to use to fill the cupcakes.

For the frosting, I used the same base recipe that I posted yesterday, using french vanilla pudding. This base frosting recipe is great and very easy to mix up. Once it was mixed, I added some of the jam filling to the frosting until it got enough of a hint of the fruit and basil without being over powering. Then I added another pinch of the freshly chopped basil just for good measure. I enjoy this type of frosting best at room temperature, so while I do store these cupcakes overnight in the fridge, definitely let them warm up a bit before serving.

I’m happy to announce that I did win the Innovation Award for most creative flavor combination. All the hard work and taste testing paid off!

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th! You could win some cute cupcake liners like the red ones seen in this post!

Check out my week of cupcakes here.

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Vanilla Frosting

Ingredients:

1/2 lb. unsalted butter (2 sticks), softened
1 stick salted butter, softened
1/2 pkg french vanilla instant pudding mix
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions:

In mixer set on medium speed, beat the butter until smooth and silky.

Turn the speed to low and add the pudding mix, when it is all incorporated, slowly add the cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes.

Turn speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar.

Bring back down to low speed and beat for a while that way to get rid of air bubbles.

Recipe from Fields of Cake

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16 Responses to “Strawberry Champagne Layer Cake”

  1. #
    1
    Sabina — December 20, 2013 at 1:34 pm

    it looks delicious!

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    2
    Tracy | Pale Yellow — December 21, 2013 at 4:48 pm

    Beautiful cake! I can’t get over the ending either, too soon!

    • beantownbaker — December 26th, 2013 @ 10:56 am

      Right! It happens every year, but I feel like this year flew by especially quickly.

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    3
    Megan {Country Cleaver} — December 22, 2013 at 7:06 pm

    Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!

    • beantownbaker — December 26th, 2013 @ 10:58 am

      Happy Holidays to you too!

  4. #
    4
    Nutmeg Nanny — December 23, 2013 at 10:13 pm

    This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!

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    Shannon — December 27, 2013 at 3:11 pm

    definitely perfect for new years! i can’t believe this year is almost over, either- crazy!

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    Jennifer Essad — December 30, 2013 at 3:12 pm

    this is perfect for our holiday-the Florida strawberries have been so sweet – thank you

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      I wish I lived somewhere where the strawberry season was longer than a few weeks…

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    Jennifer Essad — December 30, 2013 at 3:16 pm

    I was just thinking, what if we made this w/pink champagne?

    • beantownbaker — January 2nd, 2014 @ 1:30 pm

      I think it would be great with pink champagne!

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    Jennifer Essad — January 2, 2014 at 1:40 pm

    I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.

    • beantownbaker — January 4th, 2014 @ 10:38 am

      Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.

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    9
    sell my car bristol — January 29, 2014 at 1:21 am

    Woah, thanks a bunch for sharing!

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    10
    Jason — April 2, 2016 at 10:21 pm

    I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!

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    Breda Fuller — December 27, 2016 at 4:58 pm

    This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!

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