Strawberry Shortcake Cupcakes with Boiled Flour Icing

One of the many things I learned from my mother was how to substitute ingredients.  After my dad retired from the Navy and they built our home on three acres my grandparents had given them, grocery stores were not that close and the commissary was almost 30 minutes away.  I know that doesn't seem far in today's standards, but when you have a large family and only one car...you might as well "forget about it!"

The first time my mother made up a batch of "boiled flour" icing was because there wasn't enough confectioners' sugar and she had planned to frost a cake she made for my dad.  I was amazed at how much I loved this icing.  I can only say, it reminds me of an Italian buttercream with half the butter!

Now, for the strawberry shortcake idea...that came from Ari, who thought it would be a great dessert for PopPop's "Father's Day."  When I asked him if he wanted a biscuit cake or a vanilla cake, he answered, "Vanilla!!"  So, we decided to make them into cupcakes...because who doesn't like a cupcake.

Strawberry Shortcake Cupcakes with Boiled Flour Icing
1/2 cup (1 stick) unsalted butter, at room temperature
4 oz. cream cheese
1 1/2 cups granulated sugar
3 large eggs
1 T Vanilla extract
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk

Preheat oven to 350F-degree. Line a 12-cup + a 6-cup muffin pan with 18 cupcake liners and set aside.
In a stand mixer, using the paddle attachment, cream the butter and cream cheese together.  Scrape down the sides of the bowl.  Add the sugar and beat until fluffy.  Add the eggs, one at a time, scraping the sides of the bowl as needed.  Add the vanilla.

Whisk the dry ingredients and add to the batter, alternatively with the milk.  Beat one minute more, then scoop the batter into the prepared baking cups, two-thirds full.  Bake in the preheated oven, 18 to 20 minutes.

In Mimi's house...licking is permissable!! 

Allow the cupcakes to cool about 10 minutes before transferring them to a rack to cool completely.

Boiled Flour Icing
5 T King Arthur all-purpose flour
1 cup milk

Whisk the flour slowly into the milk and cook over medium heat, stirring constantly, until it thickens and forms a ball.  Remove to a bowl, cover with plastic wrap and cool about 30 minutes in the refrigerator.

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 tsp. vanilla or as I used 3 T Strawberry Syrup

In a stand mixer, using the whisk attachment, cream the butter and sugar.  Add the vanilla or Strawberry syrup and whisk again.  Add the cooled flour/milk mixture and whisk until the icing comes together.  Additionally, you can add 2 to 3 drops of red food coloring for appearance.

To assemble:
Use an apple corer to remove a "plug" from the cupcake.  Fill with homemade strawberry jam.

I like to add a part of the "plug" over the jam before frosting it.  Fill a piping bag with the icing and swirl some on top.

Ari helped and didn't do too bad a job with a little help from Me holding the other end so he pushed the icing out the right side.

For serving, I cut strawberries in half, sprinkle with a little sugar, and Brulee them.

Wishing all the dads a happy day; my guys are chilling out--Enjoy!