STRAWBERRY SHORTCAKE CUPCAKES
This cupcake is the perfect balance of sweet and creamy. It just screams summer! Use your favorite white cake mix for convenience or by all means substitute your favorite recipe. Either way you can't go wrong.
Provided by Robynne Glenn
Categories Cakes
Time 50m
Number Of Ingredients 14
Steps:
- 1. Bake cupcakes as directed per cake mix. Adjust your water, oil and egg whites accordingly. I use Duncan Hines.
- 2. While cupcakes are baking. Dice 2 cups of strawberries in 1/8- 1/4 inch in size. Add sugar to taste. Refrigerate until ready to fill.
- 3. When cupcakes are cool, take a spoon or melon ballers work great and scoop out the center of the cupcake. Do not go too deep. You are creating a pocket for your filling.
- 4. Drain excess syrup from strawberry filling and fill cupcake pockets.
- 5. Whip together whipping cream, powdered sugar, pudding mix and vanilla until stiff peaks form. Do not over whip.
- 6. Pipe on frosting or apply with spatula. We prefer a lot of frosting on our cupcakes.
- 7. Garnish with fresh strawberries and raw sugar ;if desired.
- 8. These cupcakes need to be refrigerated and do not store longer than a few days...if they last that long.
- 9. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #cupcakes #desserts #fruit #american #oven #finger-food #kid-friendly #spring #summer #cakes #dietary #low-sodium #seasonal #low-in-something #berries #strawberries #taste-mood #sweet #equipment #number-of-servings #presentation
You'll also love
