Fresh Strawberry Shortcake Cupcakes Food

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
• Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
• Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
• Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
• Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
• Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

FRESH STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Whisk flour, baking powder, and salt together in a bowl.
• Combine butter and 1 cup sugar in a bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very briefly after each addition.
• Pour batter evenly into the lined cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Combine cream cheese, 1/3 cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer until creamy.
• Slice off the sides of 8 strawberries to remove seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture until fully incorporated.
• Cut a small hole in the center of each cooled cupcake; scoop out about 1/2 inch of cake. Fill each gap with a spoonful of the cream cheese frosting.
• Top each cupcake with a swirl of whipped cream. Place 1 strawberry slice in the center of each cupcake.

GRILLED STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Prepare a grill for medium-high heat.
• Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool.
• Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside.
• Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip.
• Slice the remaining strawberries lengthwise, either in half or quarters.
• Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Cupcakes: Heat oven to 350 degrees F.
• Line 12 standard muffin cups with paper liners.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt.
• In large bowl with mixer on medium, beat butter and sugar until light and creamy.
• Beat in eggs, 1 at a time, then vanilla.
• With mixer on low, alternately beat in flour mixture and sour cream until combined.
• Continue to beat on medium until batter is thick and smooth.
• Spoon batter into a Ziploc bag.
• Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
• Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
• Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
• Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
• In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
• Use a skewer to poke several holes into the top of each cupcake.
• Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
• Top with sliced berries and a dollop of cream.
• Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• For the filling:
• In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes.
• In another large bowl, sift together the flour and the cornstarch.
• Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth.
• In a medium saucepan, warm the milk on medium heat, just until it starts to boil.
• Switch your mixer to the whisk attachment, then add the hot milk slowly to the mixer, and whisk continuously at medium speed while pouring the milk, to keep the mixture smooth, without lumps or curdles.
• Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes.
• Then pour the mixture back into the saucepan and cook over medium heat until it boils. Note: It must be hand-whisked constantly during this time. After it reaches boiling, whisk for 2 more minutes, until it thickens.
• Remove from heat. Let it come to room temperature before pouring in a bowl. Refrigerate for at least 2 hours to chill.
• For the cupcakes:
• Preheat the oven to 350°F. Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Combine the vanilla extract and milk in a large liquid measuring cup. Carefully scrape the vanilla bean seeds from the milk.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
• Using a spatula, gently fold into the strawberries.
• Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean. Transfer the pans to a wire rack to cool completely.
• For the frosting:
• Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
• To assemble:
• Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise. Add a tablespoon of the filling on top of the bottom half of the strawberry cupcake; add a layer of sliced strawberries; cover with the top to make a cupcake "sandwich"; then frost with a swirl and garnish with a strawberry slice.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.