Strawberry Shortcake Cupcakes
From midgelet 15 years ago
- 20 minutes to make
- Serves 12
Delightful cupcake from Food and Wine. I like the idea one can make these ahead of time, These look lovely when frosted!
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour shopping list
- 2 tablespoons cornstarch shopping list
- 1 1/4 teaspoons baking powder shopping list
- 1/8 teaspoon salt shopping list
- 3/4 cup granulated sugar shopping list
- 2 large eggs, at room temperature shopping list
- 1 1/4 teaspoons pure vanilla extract shopping list
- 4 tablespoons unsalted butter, melted shopping list
- 1/4 cup vegetable oil shopping list
- 1/2 cup milk, at room temperature shopping list
- frosting AND TOPPING shopping list
- 6 tablespoons unsalted butter, softened shopping list
- 2 cups confectioners’ sugar, sifted shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- Pinch of salt shopping list
- 2 tablespoons milk or heavy cream shopping list
- strawberry jam shopping list
How to make it
- Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
- In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
- In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
- Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
- Add the dry ingredients and milk in 3 alternating batches, beating well between additions.
- Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
- Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
- Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
- Meanwhile, make the frosting: In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.
- Add the confectioners’ sugar, vanilla extract and salt and beat the mixture at low speed just until combined.
- Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
- Mix the frosting with strawberry jam to taste.
- Spread the frosting on the cooled cupcakes and serve.
- MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.
- The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days.
- Return to room temperature before using.
The Rating
Reviewed by 4 people-
lve anything like this! yum
herby
in Albany loved it
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Yummy, strawberries! I like this recipe a lot.
bluewaterandsand
in GAFFNEY loved it
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good post...nice day...
angieaugusta
in Adelaide loved it
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