Strawberry Jam
- Put the fruit into the saucepan, add the sugar. Cook over low heat for about 5 minutes till they look soft.
- Mash them with a potato masher.
- Let them simmer for about 10 minutes more. Be aware to stir once a while with a wooden spoon. You´ll notice it gets a jammy consistency.
- Pass it through a sift if you don´t like the seeds and want to get rid of them, and let cool till room temperature.
Custard
- Separate part of the milk and dissolve the corn starch in it. Then leave aside.
- Pour the rest of the milk into a saucepan and let it simmer over a medium heat. When is about to boil, take it from the hob.
- Add the milk with the corn starch, the condensed milk and the egg yolks. Whisk all that together well till combined.
- Take to the heat again, whisking all the time till it thickens.
- Remove from heat, add the butter whisking to combine. Pour the custard into a clean bowl and covered it with plastic clean film touching the surface to prevent skin.
Strawberry Buttercream
- Put in the standing mixer the butter and beat for about five minutes.
- Add the icing sugar in 2 stages. Mixing in between at low speed.
- Add the strawberry jam and beat for about 5 more minutes to combine well.
- Note: You can keep it 4-5 days in the fridge. Use it at room temperature.
Cakes
- Sift the flour, the sugar, the baking powder, the bicarbonate soda, put it into the mixing bowl together with the soft butter and the 2 eggs. Start mixing at low speed and then increase it. Beat exactly for one minute.
- Lower the speed and add the milk and speed up again for only 30 seconds.
- Transfer the batter into the paper cases that you previously distributed among your cupcake tin.
- Bake it at 170°C for 20 to 22 minutes.
Assembly
- Cut the cupcakes in halves.
- Transfer the custard into a piping bag with a round nozzle and start filling the edges of the cake leaving the center clean without custard. You will fill that whole with some strawberry jam.
- We place the other cupcake half on top of the other and decorate with the buttercream. I used a Wilton 2D nozzle.
- Enjoy!