Strawberry Shortcake Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Mix the cornstarch and warm water in a small bowl with a fork until the cornstarch dissolves into a thick mixture.
2. Warm the strawberries and sugar in a small saucepan over medium heat, stirring and breaking up some of the strawberries as they cook. Bring to a simmer.
3. Stir in the cornstarch mixture and simmer for 5 minutes, stirring constantly.
4. Remove from the heat, stir in the lemon zest and let the filling cool completely; it thickens as it cools. Moving it to a bowl and refrigerating it speeds this up. You should have about 1 and 1/4 cups (about 340g) of filling.
5. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and line a second pan with 3 liners or bake in batches. The recipe makes about 15 cupcakes.
6. In a large bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, whisk the melted butter and sugar, then whisk in the egg whites, sour cream, milk and vanilla until combined.
7. Pour the wet ingredients into the dry and whisk until smooth; a few small lumps are fine.
8. Fill each liner two-thirds full with batter. You should have enough for about 15 cupcakes.
9. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
10. Cool the cupcakes in the pan for 10 minutes, then move them to a wire rack to cool completely before filling and topping.
11. Set aside 1/2 cup (120g) of the filling for the cream. Cut a 1-inch-deep cone-shaped hole in the center of each cooled cupcake, spoon in 1-2 teaspoons of cooled filling, then cut the point off the removed cone piece and press the round piece back on top.
12. Whip the cream, sugar and vanilla on medium-high speed until medium peaks form, about 3-4 minutes. If the cream looks curdled, add a little cold cream and fold gently by hand. Fold in the reserved 1/2 cup of filling. Use immediately or chill for up to 24 hours.
13. Frost the cooled cupcakes with the whipped cream, piling it high, and garnish with sliced strawberries and/or mint. Serve immediately or refrigerate; leftovers keep in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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