Strawberry shortcake is a tasty dessert that's light and fit-friendly. This twist on the classic sweet treat is a great way to end a summer picnic or serve at your next neighborhood get-together. Try this tasty cupcake as a simple Mother's Day dessert. Check out the simple recipe from Laura in the Kitchen and tell us how you liked it:
For this recipe you'll need:
Cupcake:
2/3 cup granulated sugar
1/2 cup of unsalted butter, softened
2 eggs
2 teaspoons baking powder
1/8 teaspoon salt
1-1/2 cups all purpose flour
1/2 cup whole milk
Zest from one orange
Juice from 1/2 of an orange
2 teaspoons vanilla paste
Cupcake:
2/3 cup granulated sugar
1/2 cup of unsalted butter, softened
2 eggs
2 teaspoons baking powder
1/8 teaspoon salt
1-1/2 cups all purpose flour
1/2 cup whole milk
Zest from one orange
Juice from 1/2 of an orange
2 teaspoons vanilla paste
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Strawberry Mixture:
1-1/2 cups of fresh strawberries, finely chopped
2 tablespoons of sugar
Zest of 1/2 an orange
1 teaspoon corn starch
1 tablespoon orange juice or water
1-1/2 cups of fresh strawberries, finely chopped
2 tablespoons of sugar
Zest of 1/2 an orange
1 teaspoon corn starch
1 tablespoon orange juice or water
Whipped Cream:
1-1/4 cup of heavy cream
1 tsp of vanilla extract
3 tablespoons of confectioner sugar
1/2 teaspoon of orange zest, optional
1-1/4 cup of heavy cream
1 tsp of vanilla extract
3 tablespoons of confectioner sugar
1/2 teaspoon of orange zest, optional
Preheat your oven to 350 degrees and spray a non-stick cupcake tin with a non-stick spray. Set aside.
Cream together your butter and sugar in a large mixing bowl. When the mixture is smooth add your eggs and vanilla paste. Feel free to substitute vanilla extract if you don't have paste on hand. The paste just offers a stronger vanilla flavor to the cake. Mix well.
After scraping the bowl with a spatula, mix in your orange zest and juice. The orange is optional, so you can leave it out if you don't like the flavor.
Blend well and then add all of your dry ingredients to the mixing bowl. Mix on low until the dry ingredients are incorporated and then add in your milk. Blend until smooth. Divide your batter into your cupcake tins and bake in the oven for 15 to 18 minutes.
While your cupcakes are baking, put your strawberries and orange zest into a large saucepan. Add your sugar and cornstarch and simmer on low until the strawberries cook down. Keep the temperature at medium or low to avoid burning the sugar. Remove your filling from the heat and set aside.
To make the whipped cream, combine heavy cream, vanilla, orange zest and powdered sugar. Whisk until fluffy. Set aside.
After your cupcakes have cooled completely, hollow out a section in the middle of each cupcake. You can use a small ice cream scoop or a knife. Using a spoon or small ice cream scoop, put some of your strawberry filling into the center of each cupcake.
Top each cupcake with your whipped cream and decorate with a whole strawberry or other decoration of choice.
This tasty treat offers a sweet bite of whipped cream and vanilla cake with tangy strawberries. This simple recipe is a fun twist on a traditional spring dessert. Tell us what you think about this cupcake in the comments below.
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