Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 473 milliliters confectioners sugar, sifted; 2 Tbsps cornstarch; 2 larges eggs, at room temperature; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 2 Tbsps milk or heavy cream; 118 milliliters milk, at room temperature; 0 teaspoons salt; 1 pinch Pinch of salt; 12 servings Strawberry jam; 4 Tbsps unsalted butter, melted; 6 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract; 1 teaspoons pure vanilla extract; 59 milliliters vegetable oil

The recipe Strawberry Shortcake Cupcakes is ready in around 45 minutes and is definitely a super vegetarian option for lovers of American food. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 16g of fat, and a total of 375 calories. This recipe serves 12. It works well as a cheap dessert for Mother's Day. Head to the store and pick up granulated sugar, butter, vegetable oil, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line a 12-cup muffin tin with paper or foil liners.

Equipment you will use

Muffin Tray

Aluminum Foil

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

Ingredients you will need

Corn Starch

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vanilla Extract

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Milk

Equipment you will use

Muffin Tray

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.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Wire Rack

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Powdered Sugar