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strawberry short cake cupcakes

strawberry short cake cupcakes

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A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake
designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

history of cupcakes

The earliest extant description of what is now often
called a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.

strawberry short cake cupcakes
strawberry short cake cupcakes

In the early 19th century, there were two different uses for the term cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of “cupcake” is now given to any small, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate frosting.

history of other kinds of cupcakes

The other kind of “cup cake” referred to a cake whose ingredients were
measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were
measured using a standard-sized cup could also be
baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly
established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake.

The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement.

common recipes for strawberry short cake cupcakes

A standard strawberry short cake cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be
used to bake strawberry short cake cupcakes. The cake batter used for strawberry short cake cupcakes may be
flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips.

Because their small size is more efficient for heat conduction, strawberry short cake cupcakes bake much faster than a normal layered cake. During baking, the volume of the batter initially increases due to the production of carbon dioxide, then decreases upon cooling due to the release of leavening gases.

strawberry short cake cupcakes
strawberry short cake cupcakes

strawberry short cake cupcakes may be
topped with frosting or other cake decorations. Elaborately decorated strawberry short cake cupcakes may be
made for special occasions.

They may be
filled with frosting, fruit, or pastry cream. For bakers making a small number of filled strawberry short cake cupcakes, this is usually
accomplished by using a spoon or knife to scoop a small hole in the top of the cupcake. Another method is to just insert the pastry bag in the middle of the cupcake. In commercial bakeries, the filling may be
injected using a syringe.

Pans and liners for strawberry short cake cupcakes

Originally, strawberry short cake cupcakes were
baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, large tea cups, or other small ovenproof pottery-type dishes for baking strawberry short cake cupcakes.

strawberry short cake cupcakes are usually
baked in muffin tins. These pans are most often
made from metal, with or without a non-stick surface, and generally have six or twelve depressions or “cups”. They may also be
made from stoneware, silicone rubber, or other materials. A standard size cup is 3 inches (76 mm) in diameter and holds about 4 ounces (110 g), although pans for both miniature and jumbo size strawberry short cake cupcakes exist. Specialty pans may offer many different sizes and shapes.

strawberry short cake cupcakes
strawberry short cake cupcakes

Individual patty cases, or cupcake liners, may be
used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake more moist, and reduce the effort needed to clean the pan. The use of liners is
also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.

more about Pans and liners for strawberry short cake cupcakes

In addition to paper, cupcake liners may be
made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be
used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not
fluted and are
made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.

Liners, which are also
called paper cases, come in a variety of sizes. Slightly different sizes are considered “standard” in different countries. Miniature cases are commonly 27 to 30 millimetres (1.1 to 1.2 in) in diameter at the base and 20 millimetres (0.79 in) tall. Standard-size cases range from 45 to 53 millimetres (1.8 to 2.1 in) in diameter at the base and are 30 to 35 millimetres (1.2 to 1.4 in) tall. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

strawberry short cake cupcakes

A favorite summer dessert in a new form, these strawberry shortcake cupcakes are
filled with homemade strawberry filling and topped with strawberry whipped cream made with real strawberries. It’s like eating strawberry shortcake cake, but without a fork!



Sweetened Cream Cheese:

Whipped Cream:


strawberry short cake cupcakes
strawberry short cake cupcakes


Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.

Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.

Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.

Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.

Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.

Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners’ sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.

Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Cook’s Notes:

Place cupcakes in refrigerator to cool faster.

For the topping try a strawberry first and if it’s not sweet enough, sprinkle a small amount of sugar on each.

Be sure to not overbake the cupcakes.

The cupcakes can be
prepped the day ahead, as well as the macerated berries, but not the whipped cream. Prepare the whipped cream no later than 2 hours before serving cupcakes.

Be sure the beaters, bowl, and cream are all very cold or the cream will not whip. If you prefer a sweeter whipped cream, add more sugar, though the berries should be sweet on their own.

Cupcakes can be
made ahead 1 day in advance, covered, and stored at room temperature. Whipped cream and filling can also be
made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Unfrosted cupcakes can be
frozen up to 2-3 months. Thaw overnight in the refrigerator.

Nutrition Facts

313 calories; protein 3.6g; carbohydrates 31g; fat 19.9g; cholesterol 71.3mg; sodium 195.5mg.

Why you’ll love these cupcakes

Flavor: Vanilla cake, sweet strawberries, and vanilla whipped cream frosting. An incredible combination!

Texture: Tender cupcakes with a tight crumb paired with juicy fruit and velvety smooth frosting.

Appearance: These cupcakes are a show stopper! Not only are they beautiful on the outside, but that strawberry surprise on the inside makes them extra appealing, too.


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