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Before you jump to Strawberry Shortcake Cupcakes recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
We are very mindful that eating healthy foods can help us really feel better inside our bodies. We have a tendency to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of processed foods. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Choosing healthier food choices can be tough when it’s snack time. You can spend hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Why not try some of the following healthy snacks the next time you need some extra energy?
Whole grain meals are an superb choice for a fast balanced snack. Starting your day with a piece of whole grain toast can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Deciding on whole grain food items is always better than eating the highly processed grains we commonly find in our grocery stores.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to strawberry shortcake cupcakes recipe. To cook strawberry shortcake cupcakes you need 17 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Strawberry Shortcake Cupcakes:
- Get vanilla cupcakes
- You need butter, softened
- Take sugar
- Prepare eggs
- Prepare vanilla extract
- Get all-purpose flour
- Take baking powder
- You need salt
- Prepare buttermilk
- Use strawberry filling
- Take strawberries, finely diced
- Get granulated sugar
- Provide cornstarch
- You need whipped cream frosting
- Use cold heavy cream
- You need granulated sugar
- Get vanilla extract
Instructions to make Strawberry Shortcake Cupcakes:
- Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool.
- While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl mix together all dry cupcake ingredients.
- Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined.
- Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean.
- Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece.
- Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed.
- To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately.
- Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry.
- Serve immediately, or store in refrigerator until ready to eat.
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