Makes 24 Cupcakes
24 White Cupcakes (I use a box mix)
2 C Fresh Strawberries, cut in small dice
2 C Fresh Strawberries, mashed (make sure to mash into small pieces, as your buttercream will not pipe easily with large strawberry chunks)
24 Whole Small Strawberries, stems attached
1 T Grand Marnier
1 T Fresh Mint, chopped fine
2 T Sugar
1 Quart Plain Buttercream
To Prepare Strawberry Filling:
Place finely diced strawberries, grand mariner, sugar and mint into a small bowl. Toss to combine and marinate for at least 20 minutes and up to an hour.
To Prepare the Cupcakes:
Holding your knife at a 45 degree angle, (angled toward the center the cupcake) cut a small circle out of each cupcake. Because you angled your knife, you are left with a cone of cake. Remove the cone and cut the bulk of the cake away from the top, leaving 1/8″ thick cake circle. This creates a “top” to your filled cupcake.
Carefully spoon fresh marinated strawberries into center of each cupcake. Make sure not to overfill.
Top each cupcake with the cake circle.
Mix mashed strawberries with your favorite buttercream recipe.
Pipe on buttercream using a large star tip (if you try to use a small tip, your strawberries will get stuck).
Finish each cupcake with a fresh berry.