Strawberry Shortcake Cupcakes have become one of my favourite cupcakes simply because they taste amazing and they look incredible with the contrasting colours from the bright pink icing and the mini chocolate chips to the deep red of the strawberry slice and the yellow of the cupcake. They would make a beautiful party food or just as something delicious and decorative. Strawberry Shortcake Cupcakes are something that everyone should try at least once and honestly, you will find yourself making them time and time again when you're craving something sweet and strawberry flavoured.
Ingredients For the Shortcake Cupcakes 1 & 1/4 cups of plain flour, sifted
2 tablespoons of cornstarch
1 & 1/4 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of granulated white sugar
2 large eggs, at room temperature
1 & 1/4 teaspoons of vanilla extract
1/4 cup of butter, melted but slightly cooled
1/4 cup of vegetable or canola oil,
1/2 cup of full cream milk, at room temperature
12 teaspoons of strawberry jam
For the Strawberry Frosting 450g Betty Crocker Strawberry Flavoured Frosting (you can use homemade strawberry frosting if you prefer),
1/4 cup of mini chocolate chips
4-5 strawberries, de-stemmed and sliced thinly
Method For the Strawberry Shortcake Cupcakes:
Preheat the oven to 180 degrees C, making sure that the racks are placed towards the centre of the oven, and line a muffin tray with 12 paper cupcake cups.
In a medium sized bowl, whisk together the plain flour, cornstarch, baking powder and salt until it it's combined and set aside.
In a separate larger bowl, mix together the eggs, sugar and vanilla on a medium speed until it has turned a light and pale colour and has slightly thickened.
Mix in the melted butter and the oil until combined.
Beat in 1/3 of the flour mixture until combined and beat in 1/2 of the milk until it has combined. Repeat until both the dry ingredients and milk have been fully incorporated. Make sure that you begin and end with adding the flour.
Pour the batter into the cupcake cups until they are approximately 2/3 full.
*Bake in the oven for approximately 19-24 minutes, or until a toothpick inserted into the cupcakes comes out clean. Set aside to cool completely before frosting.
Once cooled, use a sharp knife to cut a small cone from the centre of each of the cupcakes.
Spoon approximately 1 teaspoon of strawberry jam into the centre of each of the cupcakes.
Push the cone shaped pieces of cupcake back into the cupcake and set aside to be frosted.
For the Strawberry Frosting:
Frost the cupcakes with approximately 1-2 tablespoons of Betty Crocker's Strawberry Flavoured Icing.
Sprinkle each cupcake with chocolate chips and then insert a strawberry slice into the icing.