Name: Fruit Tart Cupcakes
Yield: 24 cupcakes
Ingredients: Vanilla Cupcakes; 2 1/2 cups all-purpose flour; 1 cup cake flour (not self-rising); 2 teaspoons baking powder; 1 teaspoon salt; 1 cup milk; 2/3 cup heavy cream; 1 1/2 tablespoons vanilla extract; 2 3/4 cups sugar; 3 eggs; Vanilla Pastry Cream; 1 1/2 cups heavy cream; 1 1/2 cups half-and-half; 6 egg yolks; 3/4 cup sugar; 3 tablespoons corn starch; 1 tablespoon vanilla extract; Pinch of salt; Whipped Cream Frosting; 2 cups heavy cream, well chilled; 1 cup confectioner's sugar; 1 teaspoon vanilla extract; Garnish; Fresh fruit of your choice

Summer is officially over, but I felt like I needed my last fix of fresh berries before they went out of season! This fruit tart cupcake is perfect for anyone that wants a light refreshing dessert.

I call this a fruit tart cupcake, as it has a lovely, smooth pastry cream that can be found in the center. Paired with the whipped cream frosting and the fresh berries, it is sure to leave any fruit tart lover satisfied after any meal.

I chose to use fresh strawberries, raspberries, and blueberries for the top of my cupcakes, but really any fruits would taste amazing. For a tropical twist, try fruits like mango, pineapple and kiwi! What makes this recipe so wonderful is the versatility and the ability to use whatever fruits you want to make it your own. Give it a try!

Fruit Tart Cupcakes

Yield: 24 cupcakes

Ingredients

Vanilla Cupcakes

2 1/2 cups all-purpose flour
1 cup cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2/3 cup heavy cream
1 1/2 tablespoons vanilla extract
2 3/4 cups sugar
3 eggs

Vanilla Pastry Cream

1 1/2 cups heavy cream
1 1/2 cups half-and-half
6 egg yolks
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon vanilla extract
Pinch of salt

Whipped Cream Frosting

2 cups heavy cream, well chilled
1 cup confectioner's sugar
1 teaspoon vanilla extract

Garnish

Fresh fruit of your choice

Instructions

Vanilla Pastry Cream

Put the heavy cream, half-and-half and vanilla extract in a small saucepan over medium and bring mixture to a boil.
Immediately remove the pan from the heat and cover with a piece of aliminum foil, and let the mixture steep for 15 minutes.
Meanwhile, combine the egg yolks and sugar in a medium bowl and whisk until smooth. Sift corn starch into the mixture, add the salt, and whisk until perfectly smooth.
When the cream has finished steeping, temper the egg mixture by slowly adding 1 cup of the hot cream to the eggs while whisking constantly. Then pour the egg mixture back into the saucepan that has the remaining cream, and whisk well.
Set the pan over medium heat and cook, whisking constantly, until the pastry cream gets thick and begins to bubble. (The consistency should resemble mayonnaise). It should be thick, smooth, and glossy. Once ready, pour into a clean bowl.
Press down a piece of saran wrap to cover the surface of the pastry cream. This will prevent a skin from forming on the top of your pastry cream. Put in the refrigerator to chill.

Vanilla Cupcakes

Preheat the oven to 350° F and line 24 muffin cups with paper liners.
In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.
Combine the milk, heavy cream, and vanilla extract in a large measuring cup with a spout.
Cream together the butter and sugar in the bowl of a stand mixer using the paddle attachment until smooth and creamy, for about 1 minute.
Add the eggs one at a time, mixing well and scraping the bowl until incorporated.
Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Do this with the mixer at a low speed. Scrape the bowl and paddle until everything is incorporated and the batter is smooth.
Let the batter rest for 15 minutes. Stir gently before use.
Bake for about 20 minutes. The cupcakes should still be very pale and turn golden on the edges. Let cupcakes cool in the pans for 5 minutes before transferring to a cooling rack.

Whipped Cream Frosting