STRAWBERRY SHORTCAKE CUPCAKES
Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 21 cupcakes
Number Of Ingredients 11
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.
STRAWBERRY SHORTCAKE CUPCAKES
All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.
Provided by canmcg27
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h50m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 25.3 g, Cholesterol 50.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.8 g, Sodium 158.4 mg, Sugar 16.4 g
STRAWBERRY SHORTCAKE BUTTERFLY CUPCAKES
These whimsical cupcakes are packed with strawberries -- literally. Each has a juicy strawberry center covered with whipped topping and is finished with a super easy-to-make strawberry butterfly.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely.
- Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes.
- For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries.
- Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each. Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly. Repeat, making a pair of antennae for the remaining 23 butterflies.
- To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.
STRAWBERRY SHORTCAKE AS CUPCAKES
After I couldn't find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don't like blueberries loved these! The frosting is great just to dip strawberries in and eat!
Provided by CupcakeMegan
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
- Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
- Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
- Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
- Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
- Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
- Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 31 g, Cholesterol 71.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 195.5 mg, Sugar 19.4 g
STRAWBERRY SHORTCAKE CUPCAKE
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
- Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
- For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
- For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
- Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.
CHOCOLATE STRAWBERRY SHORTCAKE CUPCAKES
Chocolate Strawberry Shortcake Recipe courtesy: Chloe Coscarelli Show: Cupcake Wars Episode: Match Making Party
Provided by ElizabethKnicely
Categories Dessert
Time 1h5m
Yield 16 regular-size cupcakes, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12 cup) muffin pans with paper cupcake liners.
- Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pan for 5 minutes and then transfer to a rack to cool completely.
- Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcakes back on to and add an additional bit of frosting and sliced strawberries. Dust with confectioners' sugar, if using.
- FROSTING:.
- Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
Nutrition Facts : Calories 474.3, Fat 15.9, SaturatedFat 5.1, Sodium 226.2, Carbohydrate 83.6, Fiber 1.2, Sugar 72.8, Protein 1.9
STRAWBERRY SHORTCAKE CUPCAKES
Make and share this Strawberry Shortcake Cupcakes recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 49m
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349, Fat 22.3, SaturatedFat 13.5, Cholesterol 98.7, Sodium 151.5, Carbohydrate 34.6, Fiber 1.4, Sugar 21.8, Protein 3.8
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STRAWBERRY SHORTCAKE CUPCAKES RECIPE - GRACE PARISI
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5/5 (271)Total Time 45 minsAuthor Grace Parisi
- In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
- Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
STRAWBERRY SHORTCAKE CUPCAKES - SALLY'S BAKING ADDICTION
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4.8/5 (11)Category CupcakesServings 12Total Time 3 hrs
- Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In a large bowl, whisk the melted butter and sugar together – mixture will be gritty. Whisk in egg whites, sour cream/yogurt, milk, vanilla extract, and vanilla bean seeds (if using) until combined.
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Category Cakes And Baking
- To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy.
- Place in the fridge for at least 1 hour. Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm/½in star nozzle and put it back in the fridge while you get on with the baking.
- Preheat the oven to 180C/160C Fan/Gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. Add a biscuit to the base of each case, then top that with a whole strawberry, pointy bit facing up.
- To make the cake batter, add the clotted cream and sugar to a mixing bowl and beat together until light and fluffy. Add the eggs one at a time, mixing well after each one.
- Divide the mixture between the 12 cases, making sure that each strawberry is completely covered. Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
- Take out of the oven and leave in the tin for 10 minutes before transferring them to a cooling rack.
- Pipe the icing onto the tops of the shortcake cupcakes and then sprinkle with the freeze-dried strawberries.
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