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Before you jump to Strawberry Shortcake Cupcakes recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Mostly, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. Often, if your comfort food is essentially candy or other junk foods, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are several foods that, when you eat them, may improve your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.
Cold water fish are great for eating if you wish to combat depression. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all loaded with omega-3 and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: chomping on a tuna fish sandwich can really help you fight back depression.
So you see, you don’t need to eat junk food or foods that are bad for you to feel better! Try some of these hints instead.
We hope you got insight from reading it, now let’s go back to strawberry shortcake cupcakes recipe. To cook strawberry shortcake cupcakes you only need 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Strawberry Shortcake Cupcakes:
- You need vanilla cupcakes
- You need 1/2 cup butter, softened
- You need 1 cup sugar
- Use 2 large eggs
- Take 2 tsp vanilla extract
- Use 1 1/2 cup all-purpose flour
- Prepare 1/2 tsp baking powder
- Provide 1/4 tsp salt
- Take 2/3 cup buttermilk
- Prepare strawberry filling
- Provide 2 cup strawberries, finely diced
- Prepare 1/2 cup granulated sugar
- Get 2 tbsp cornstarch
- You need whipped cream frosting
- Take 1 cup cold heavy cream
- Get 2 tbsp granulated sugar
- Take 1/2 tsp vanilla extract
Steps 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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