With the exception of Vanilla vs. Chocolate, there is no greater food debate than Pie vs. Cake.
For C., pie always wins. For me, it’s cake – no matter what (unless it’s angel food, gross).
Somehow, we manage to make it work.
This week was his birthday and I knew I had to do something special. We got a group of our friends together for a sweaty, intense round of archery tag. If you haven’t played it yet, see if there is a spot in your city. It’s a blast, super competitive and a great shoulder workout.
Our game was followed by drinks and snacks in a nearby bar. Luckily, they let me bring in my own cupcakes. I opted for cupcakes over cake because I know cake is an extra hassle for servers and kitchens.
Because C. wanted a birthday pie, but I knew it would be much more difficult to orchestrate, these Strawberry Pie Cupcakes were my compromise.
These are at the intersection of pie and cupcake. They are filled with a fresh strawberry jam filling, topped with vanilla buttercream, sprinkled with crushed up Golden Oreos (the “crust”) and given a little extra strawberry love on top.
I couldn’t be happier with how these beauties turned out.
They are like delicious bite of summer goodness – without waiting for June berries!
C. was most definitely happy with the compromise. And they go pretty well with beer and burgers!
For all of their many parts, these Strawberry Pie Cupcakes are actually SO easy to make.
They are made with a simple, fluffy vanilla base. I went with one of my FAVOURITE blogger’s recipes – this Very Vanilla Cupcake base from Sally’s Baking Addiction. I changed her recipe in that I did not use a vanilla bean and I only used 1/2 cup of sugar.
If you don’t feel like making these from scratch (but, c’mon, they’re easy!) you can always use a vanilla cake mix as the base. Or, if you have a favourite classic white or vanilla cake recipe, feel free to use that one. Of course, you have to share it with me because I collect classic cupcake recipes.
The strawberry jam component was made with frozen berries. You don’t have to wait for fresh summer berries and you don’t have to suffer through those hulking monstrosities they ship up to Canada from California. Frozen will work just fine, but you can always use fresh if you have them!
The buttercream and the Golden Oreos go so well together. I used a food processor to pulse mine into little bits, but you certainly can crush them in a Ziploc bag with a rolling pin if you prefer. I recommend using the Golden Oreo Thins. They are much easier to crush! You can always used crushed graham cracker crumbs in a pinch.
I’m in love with these cupcakes.
I can’t wait to try them in the summer. Maybe with a blueberry lemon twist?
Happy Long Weekend, lovers!
Strawberry Pie Cupcakes
- 1 cup frozen strawberries
- 2 tbsp water
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp corn starch mixed with 3 tbsp water
- Batch of 12 vanilla cupcakes (I used this one, but I only used 1/2 cup of sugar and omitted the vanilla bean)
- 1/2 cup butter, room temperature
- 2 cups icing sugar
- 2 tbsp milk
- 1 pinch salt
- 2 tsp vanilla
- 12 Oreo Thins, crushed, or 1/3 cup of graham crumbs
- In a medium-sized pot on the stove, on medium heat, add your strawberries, water, sugar and lemon juice. Stir until strawberries are broken down and water is red. Crush strawberries with a fork or potato masher. Add corn starch and water. Stir until thickened and the consistency of jam. Set aside to cool completely.
- Prepare your frosting by blending butter and one cup of icing sugar together. Add milk and vanilla. Mix completely and add remaining icing sugar and salt. Put in a piping bag with the tip of your choice. Round will work well!
- Using an apple corer or a small knife, cut a hole in each cupcake. Spoon cooled jam into each hole. With a butter knife or frosting knife, spread a very thin layer of frosting over the top of the cupcake. With your piping bag, pipe frosting around the outside of the cupcake, leaving a dip in the middle.
- Sprinkle Golden Oreo or graham crumbs around the outside on top of your frosting. Press some in gently if you need. Spoon a small amount of jam into the hole on the top of each cupcake.