"ATW80DS" - Swedish Strawberry Cupcakes

You will find me in St. Louis this week and my time is filled with the real Sugar Baby instead of just photos. Today is her momma's birthday and I came to give her a birthday break... We made her favorite cupcakes, cleaned her kitchen, and daddy took momma out for a much needed break filled with Lunch and a movie, while I enjoyed some grandma time. I feel so blessed to be able to have a "Workdesk" where ever I want it to be and today we are virtually in Sweden making Strawberry Funfetti Cupcakes with real homemade Strawberry Curd filling.

Ingredients:

Cupcakes

• 1  2/3 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup salted butter, melted
• 1 large egg
• 1/2 package strawberry flavored jello
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons long rainbow sprinkles 
  Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  Make the cupcakes:  In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg, jello, milk, and vanilla extract until combined. Fill muffin cups and bake 8-10 mins until done. Once cupcakes are totally cool, use piping bag and fill center of cupcake fill strawberry curd. Frost with your favorite frosting. We used homemade butter cream... :)

Strawberry Curd Filling

8 ¼ ounces strawberries, hulled

1 ¼ cup sugar

zest and juice of one small orange

zest and juice of one medium lemon

½ cup (1 stick) butter, cubed and at room temperature

4 eggs

- See more at: http://therunawayspoon.com/blog/2014/05/strawberry-curd-almond-cookies/#sthash.XBgGxHyi.dpuf

• 8 ¼ ounces strawberries, hulled
• 1 ¼ cup sugar
• zest and juice of one medium lemon
• ½ cup (1 stick) butter, cubed and at room temperature
• 4 eggs
  
  

  Place a wire mesh strainer over a medium bowl and set aside close to the stovetop. Puree the strawberries in a blender until very smooth. Pour the strawberry puree into a medium sauce pan and add the sugar, citrus zest and juice (about ¼ cup juice). Whisk to blend and add the butter pieces. Beat the eggs well in a small bowl, then whisk them into the strawberry mixture until combined. Place over medium heat and stir constantly until the butter is melted. (it’s best to switch to a heatproof spatula here to be able to scrape the sides and reach the edges of the pan). Continue cooking until the curd is thickened, about 6- 8 minutes., stirring constantly. Scrape the curd immediately into the strainer set over the bowl. Push the curd through the strainer to remove any cooked egg or lumps. Place a piece of plastic wrap directly on top of the surface of the curd and refrigerate until cold, at least two hours. Transfer to an airtight container. The curd will keep refrigerated up to a week.