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Before you jump to Strawberry Shortcake Cupcakes recipe, you may want to read this short interesting healthy tips about The Foods You Select To Consume Will Effect Your Health.
When it comes to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. You should also comprehend that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. You will see that the nutrition in these sorts of is non existent and the unwanted side effects can be really bad. You will be pleased to know that we are going to let you know a few of the foods that you ought to be consuming every day.
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For those who want to start living a much healthier life the tips above are able to help you do that. Also if you cut out all the processed foods that you shouldn’t be eating anyway, you may find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to strawberry shortcake cupcakes recipe. You can cook strawberry shortcake cupcakes using 17 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Strawberry Shortcake Cupcakes:
- Prepare vanilla cupcakes
- Prepare butter, softened
- Provide sugar
- Use eggs
- You need vanilla extract
- Use all-purpose flour
- Take baking powder
- Provide salt
- Prepare buttermilk
- You need strawberry filling
- Take strawberries, finely diced
- Prepare granulated sugar
- Prepare cornstarch
- Take whipped cream frosting
- Provide cold heavy cream
- You need granulated sugar
- Use 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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