Strawberry Shortcake Cupcakes Food

MARTHA'S STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
• Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
• Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
• Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.

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 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.

STRAWBERRY SHORTCAKE BUTTERFLY CUPCAKES

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 CUPCAKES

Steps:

• In a medium bowl, gently mix sliced strawberries and 4 tbsp. granulated sugar. Cover and place in refrigerator for at least an hour.
• Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in 18 standard-sized muffin tins.
• In a large mixing bowl, beat eggs at medium speed for four minutes until pale yellow and fluffy.
• Add sugar and continue beating for another four minutes or so until light and fluffy. Add the vanilla and beat for another few seconds.
• In a separate medium bowl, sift together the flour, baking powder, and salt.
• In a saucepan or in the microwave using low heat, melt the butter then add the milk and heat just until lukewarm.
• With the mixer on low speed, add the dry ingredients, followed by the milk and butter mixture. Beat just until combined. Batter will be fairly runny.
• Divide the batter evenly between 18 muffin cups.
• Bake for 15 - 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes stand in pan for 10 minutes, then remove the cupcakes from the pan and place on a wire rack. Cool completely.
• Make the whipped cream frosting. Beat the whipping cream with a stand mixer or hand mixer (affixed with the whisk attachment if you have one), until stiff peaks begin to form. Sprinkle in the sugar and vanilla and beat for another few seconds. Set aside.
• With a sharp serrated knife, slice off the tops of the cupcakes and set aside.
• Poke just the cupcake (not the top) five to six times with a bamboo skewer. Remove the strawberries from the refrigerator and spoon the liquid from the strawberries over each poked cupcake, about a teaspoon or two each.
• Spoon whipped cream over each cupcake, then, using your fingers, add a layer of sliced strawberries one by one. Carefully place the top back on the cupcake, then top with more whipped cream and more strawberries. Garnish with a tiny whole strawberry, if desired.
• Best served within two hours of assembling.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• 1. Bake cupcakes as directed per cake mix. Adjust your water, oil and egg whites accordingly. I use Duncan Hines.
• 2. While cupcakes are baking. Dice 2 cups of strawberries in 1/8- 1/4 inch in size. Add sugar to taste. Refrigerate until ready to fill.
• 3. When cupcakes are cool, take a spoon or melon ballers work great and scoop out the center of the cupcake. Do not go too deep. You are creating a pocket for your filling.
• 4. Drain excess syrup from strawberry filling and fill cupcake pockets.
• 5. Whip together whipping cream, powdered sugar, pudding mix and vanilla until stiff peaks form. Do not over whip.
• 6. Pipe on frosting or apply with spatula. We prefer a lot of frosting on our cupcakes.
• 7. Garnish with fresh strawberries and raw sugar ;if desired.
• 8. These cupcakes need to be refrigerated and do not store longer than a few days...if they last that long.
• 9. Enjoy!

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.

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.

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:

• Preheat oven to 350F, line standard cupcake pan with 12 liners and set aside.
• In a bowl combine flour, baking powder, baking soda and salt; set aside.
• Melt the butter in a small sauce pan over low heat and set aside to cool.
• Transfer melted butter to a large bowl and whisk in sugar (it will be grainy), then whisk in egg whites, milk, yogurt and vanilla. Whisk by hand or use electric mixer on a low speed.
• Slowly add dry ingredients into egg mixture and mix on low speed until combined (the batter should be thick). Divide the batter into 12 cupcake liner (it will be about 3/4 full) and bake 20 minutes (until the toothpick inserted in the center comes out clean). Let them cool in the pan for 10 minutes then transfer to a rack to cool completely.
• With a sharp knife hollow out the center of the cupcake and insert the strawberry inside.
• To make the frosting in a large bowl beat heavy cream until soft peaks form, then add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form. Stir in strawberries chopped into really fine pieces.Pipe the frosting onto cooled cupcakes.
• Store in the fridge. Garnish with strawberries before serving.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
• In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
• Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
• To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
• Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
• To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.

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.