Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I wanted to share
with you my recipe for strawberry shortcake cupcakes, now if you've been following me
for a long time then you'll know, every year the first week of May we go to a strawberry
festival in Pennsylvania and the thing I look forward to more than any other treat is the
strawberry shortcake.
It's delicious and I have made a strawberry shortcake recipe before but I figured, let's
make a cupcake version of it because it's really pretty yo look at, perfect for spring
perfect for entertaining and great for Mother's Day.
If you're looking for something to make for your mom or for yourself or for your family.
This one's really pretty and it's got a really great flavor then these are it.
Let me take you over the ingredients so we can get this thing started.
You'll need some all purpose flower, baking powder and salt, granulated sugar, I've got
eggs, some orange zest and orange juice, unsalted butter that's been softened at room temperature,
little bit of milk, I've got some vanilla paste, some fresh chopped strawberries, additional
little bit of orange zest some corn starch, sugar and orange juice.
Now these four ingredients back here, or five technically, those are going to be for a really
lovely like strawberry compote we are gonna put in the middle of these cupcakes because
instead of putting jam, the thing I love personally about strawberry shortcake is that it's got
real strawberries in it so I wanted to make up my own version of that and then I'm gonna
stick them in the middle of the cupcakes and it'll be divine.
The first thing you wanna do is get your oven preheated to 350, what I have here is my muffin
tin that's non stick that I've sprayed with non stick spray.
You can put liners in here if yours is not non-stick, I'm not gonna put liners in here
today because I don't want them to ruin the presentation and if I spray it really well,
they'll come out beautifully so I'm not worried about that at all.
Ok, let's get started.
The first thing I'm gonna do, I'm gonna cream together my butter and sugar and I'm doing
it in my big standing mixer.
As always.
Now you could do a strawberry cupcake but that I'll show you in a different recipe,
a different episode.
But for me, strawberry shortcake is a classic like vanilla scone or pound cake depending
on where you get it, and then you've got your strawberry mixture and whipped cream.
So that's what we're gonna do a play on because that's my favorite strawberry shortcake.
So, it's gonna be a good one!
Gonna add my eggs and some vanilla paste, you can use vanilla extract of course but
I'm kinda obsessed with vanilla paste and when I want a really strong vanilla flavor,
I go for the vanilla paste because it definitely provides that for me.
So I'm just gonna put some of that in there.
And then let them go I'm gonna give it a scrape with my spatula in just a minute and make
sure everything's well combined so that we can add in our next ingredient.
Just adding in my orange zest and juice, if you don't want to add orange, by all means,
don't.
I really really love it and I think it just gives you such a beautiful flavor, I don't
know why you wouldn't want to add it, if you don't want to you don't have to.
Going to also add my dry ingredients.
And mix them together just briefly.
Smells like Spring, like fresh, bright, like fabuouslessness, I'm gonna get that mixed
in and while that's happening I'm going to slowly drizzle in my milk.
That looks beautiful, look at all the specks of vanilla and the orange that you know that's
just gonna taste wonderful.
I am going to just use my ice cream scoop and divide my batter evenly as evenly as I
can manage in my prepared muffin tin.
I'm just gonna pop these in my preheated oven at 350 between 15 and 18 minutes or until
they're completely cooked through but in the meantime we're going to make our fresh strawberry
compote to put in the middle of these.
I'm gonna pop these in clean up and get going on that.
Now to make our compote, I'm going to take our chopped strawberries and orange zest,
put them into my sauce pan.
Let's get that little tiny piece in there.
And again, if you don't want the orange, don't put it in there, but I promise you it makes
a big difference.
I'm also adding in some sugar and I'm just gonna cook these two together until the strawberries
cook down and the mixture becomes a bit jammy looking and then I will show you want that
looks like when it's there.
But just keep it over about medium low heat because you don't want to burn the sugar,
you want this to happen really nice and slowly but it will happen quickly.
Smells amazing already.
My cupcakes cooked and cooled completely, and then all I did, I just took a small ice
cream scoop and I'll show you what I did here.
And I just kinda made a little indent in each one, that's where we're going to put in our
strawberry filling - and don't worry, I'll keep eating that.
Ok, here I've got some heavy cream, to the heavy cream I'm gonna add in just a small
splash of vanilla, we're adding in a touch more orange zest, again, this is optional
and then we're gonna add in some confectioners sugar.
And then all I'm gonna do is whisk this up until it becomes really nice and has stiff
peaks.
That looks beautiful.
Okie Dokie artichokie, let's make some room, shall we?
The first thing I should probably do is get my cupcakes outta here.
Oops Let's see there we are.
They should pop right out.
Okie doke, so we have that, we have our whipped cream and we have our strawberries, let's
get to putting everything together.
I use that same little ice cream scoop that I used to hollow them out, to refill them.
See ice cream scoops - tell me why they're called ice cream scoops.
I mean they're so much more versatile than just scooping out ice cream.
Am I right or am I Right?
I'm just gonna continue to fill these up I'm gonna go back and fill some of them up in
a bit more once I'm done like one layer.
Now I'm just gonna top them with my delicious and flavorful whipped cream.
Now I"m just gonna top each one with a little strawberry and you don't have to do this,
I just happen to have some on hand.
So that's why I'm doing it you don't have to.
Just gonna set this aside because I really want to open this up so you can see - This
is gonna be so messy.
Aaahhh.
Can you hear the baking angels singing?
Mmm.
Why go for strawberry shortcake when you can have strawberry shortcake cupcake?
It's all I'm saying!
All the beautiful traditional flavors of a really good strawberry shortcake in a little
cupcake version.
Look at the strawberries, they're jammy and lovely but you can still see that they keep
their shape, therefore they're a really nice pop of tartness in your mouth but still sweet
and well balanced with the whipped cream and the really flavorful sponge from the cupcake.
Go to LauraintheKitchen.com to get this recipe let me know what cupcake you wanna see next
and I will see you next time!
Bye bye!