1 8-ounce container mascarpone, at room temperature
1 8-ounce brick cream cheese, softened
1/2 cup fresh strawberries, pureed
2 tablespoons strawberry jam
4 to 5 cups powdered sugar
Strawberry Gelée
1 cup strawberry puree
1/4 cup sugar
1 tablespoon lemon juice
Cupcakes
1 teaspoon pure vanilla extract
Strawberry Gelée
1/2 envelope unflavored powdered gelatin
1/2 cup diced, fresh strawberries
Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
Instructions
Cupcakes
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, frost as desired.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Strawberry Gelée
Stir in diced strawberries and chill until set.
Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
Put water in a small bowl and sprinkle gelatin on top. Let sit for 5 minutes.
Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar. Stir in lemon juice and remove from heat.
Strawberry Mascarpone Frosting
Chill until ready to use.
Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.
Add the strawberries and jam. Mix until combined.
Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.
Assemble
Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.
Spoon about a teaspoon of strawberry gelée filling into each cupcake and top with the cone top.
Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.
