Strawberry Shortcake As Cupcakes Recipes

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.

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.

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.

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.

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.

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.