Combine all ingredients in a medium sauce pan and bring to a boil, stirring constantly.
Allow to boil for about 3 minutes or until mixtures begins to thicken. Continue to stir constantly.
Place in fridge and allow to cool (approximately 1 1/2 hours. If needed you can place in freezer to speed up cooling time, just remember to check on it and stir occasionally)
Vanilla strawberry Swirl Cupcake
Preheat oven to 350 F and line muffin tins for 16 cupcakes. You can use two standard 12-cup tins and leave some empty.
Whish together the flour, baking powder, and salt in a small bowl,
In another bowl, use and electric mixer to beat together the eggs and sugar until light and slightly foamy. Continue beating and slowly add the butter and vanilla.
On a low speed, slowly add half of the flour mixture. Once combined, add the milk and then the rest of the flour mixture. Mix until just combined.
Fill each cupcake tin a little less than half way. Add about a tablespoon of the cooled strawberry filling to each cupcake. Top with more batter until the tins are filled about 3/4 full. Using a small spoon, swirl the batter and strawberry filling just slightly.
Bake for 20-25 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for about 5-10 minutes and then remove the cupcakes from the tins to cool completely before icing.
Strawberry Champagne Buttercream
In a large bowl cream together the butter and shortening until light and fluffy, then add the vanilla
Slowly add sugar, 1 cup at time, mixing and scraping down the side of the bowl. Icing will appear to be slightly dry at this point.
Mix in the champagne and strawberry filling, beating on medium speed until light and fluffy.
Add to piping bad with desired tip, place in fridge for 10 minutes. This will now be the perfect consistency to ice the cooled cupcakes. Enjoy!