Posts tagged ‘Strawberry shortcake cupcakes’

September 22, 2011

Strawberry Shortcake Cupcakes with Strawberry Cream Cheese Frosting

A couple weeks ago, I was asked by one of my co-workers to make cupcakes for her daughter-in-law’s baby shower.  Since they knew the baby was going to be a girl, of course a pink themed cupcake was a must!  I did some regular vanilla and chocolate cupcakes with pink buttercream – but the “icing on the cake” was definitely these strawberry shortcake cupcakes with homemade strawberry cream cheese frosting!  If you love strawberries, keep reading for your double dose.

The original recipe idea came from Elinor Klivans in her “cupcakes!” recipe book, however I changed it up a bit.  Before you start, please note that this recipe only makes 12 cupcakes.

The delicious ingredients:

  • 2/3 cup whole milk
  • 1 cup flour
  • 1 teaspoon baking powder
  • 4 large eggs
  • 1 and 1/3 cups of sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon pure almond extract
  • 12 fresh strawberry slices

How to do it:

  • Line 12 muffin cups with cupcake liners, and spray the liners with non-stick cooking spray.  If you don’t spray the liners, you will definitely have trouble peeling the cupcake wrappers off later!
  • Position a rack in the center of your oven and preheat it to 350.
  • First, heat the milk in a medium saucepan over low heat for just a couple minutes until it gets hot – then remove it from the heat and set it aside for later.  Don’t let it start to boil or curdle!
  • Combine the flour and baking powder together in a bowl and set aside.  This is another recipe that calls for salt, but since I don’t cook with it – I won’t be adding it in!  Any recipes I post will be no or very low sodium.
  • Using an electric mixer, beat the eggs and sugar until thickened and lightened to a cream color – about 3 minutes. Then mix in the vanilla and almond extracts.  On low speed, mix in the flour mixture until well incorporated – then slowly add in the milk.  Mix for about another 30 seconds until your batter is smooth, and don’t be alarmed – it will be very thin and liquidy.
  • Fill each cupcake liner with about ½ cup of the batter.
  • This is something I added in on my own – take one strawberry slice for each cupcake, and place it on top of the batter in the cups.  You will be baking in a fresh strawberry!

  • Bake for 16 minutes and then cool for at least 10 on a wire rack before you take the liners out of the pan.  Then let the cupcakes cool some more.

At this point Elinor Klivans goes into something entirely different – and while I’m sure it tasted great, I didn’t want to lose the idea of keeping my cupcakes as cupcakes – so I just left them as is.  Klivans actually goes into removing the wrappers and actually creating mini strawberry shortcakes with fresh whipped cream to be served immediately.  If that’s what you’re looking for – you won’t find that here, you’ll have to look up her original recipe!  But if you are looking for real strawberry shortcake cupcakes in wrappers – this is what you’ll need to make the strawberry cream cheese frosting for them (courtesy of Anne Byrn – The Cake Mix Doctor):

  • 1 package (8 oz.) cream cheese at room temperature
  • 4 tablespoons of butter (1/2 cup) also at room temperature
  • 3 to 3 and ½ cups confectioner’s sugar
  • ½ cup of mashed and drained fresh strawberries (I used my food processor and it worked great!)

Place the softened cream cheese and butter in a large mixing bowl, and blend together in an electric mixer on low speed for about 30 seconds – until combined.  Stop the machine and add 3 cups of confectioner’s sugar and the drained strawberries.  Blend on low until everything is incorporated, about 1 minute. Then increase your mixer speed to medium and blend until your frosting is fluffy – 45 seconds longer or so.  If the frosting needs to be thicker so it’s more spreadable – add the other ½ cup of confectioner’s sugar.  It’s definitely better to start with less and add more if needed later on so you don’t risk ruining your frosting! 

Once your cupcakes have cooled and your frosting is done – take a pastry bag and a decorating tip of your choice and make them look pretty!  Below is my final product, which I topped with large sugar crystals for extra sweetness:

Strawberry shortcake cupcakes