Shortcake Cupcakes With Berries Recipes

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
• Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

PEACH-BERRY SHORTCAKE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 12 regular-size cupcake liners.
• In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and large mixing bowl), mix the sugar, oil, salt and peaches on medium speed for 30 seconds. Add the eggs and continue mixing on medium speed for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula and mix again on medium speed for 10 seconds. Next, in a blender or food processor, combine the corn and whipping cream and blend for 20 seconds until smooth. Add this creamed corn mixture to the wet ingredients and mix on medium speed until incorporated.
• In a medium bowl, sift the flour and baking powder and stir in the cornmeal. Add to the wet ingredient mixture and mix on low speed until incorporated. Now, add the baking soda, followed by the vinegar for an immediate bubbling action. Add 1/4 cup cold water and mix on low speed for 5 seconds. Scrape the sides and bottom of the bowl one last time to be sure all the ingredients are fully incorporated.
• Fill the cupcake liners two-thirds full with batter and bake for 18 to 20 minutes. Rotate the pan 180 degrees after 9 minutes of baking. Oven heat and times may vary so bake until the tops are no longer wet and spring back upon touching. Cool the cupcakes completely.
• Keep the oven on, but increase the temperature to 400 degrees F.
• For the shortcakes: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), add the flour, sugar, baking powder and salt. Next, use your fingers to break the butter into pea-size pieces and add to the dry ingredients. Mix on low speed for 30 seconds until incorporated. Add the milk, cream, tarragon and vanilla and continue mixing on low speed until the flour is fully incorporated.
• Line a baking sheet with parchment paper. With a spoon, drop heaping spoonfuls of batter onto the baking sheet 2 inches apart and bake for 12 to 15 minutes. Oven heat and times may vary so bake the shortcakes until they are golden brown. Cool the shortcakes completely. With your fingers, break each shortcake into 3 equal pieces and set aside.
• For the compote: In a small bowl, combine the blackberries, peaches and strawberries. Add the sugar and gently fold into mixture. Set aside.
• For the frosting: In the bowl of an electric stand mixer with the paddle attachment (or a standard hand held mixer and medium mixing bowl), whip the heavy cream on medium-high speed for 3 minutes. In a small bowl, sift the powdered sugar. Add the sugar to the whipped cream mixture and mix on medium-high speed until stiff peaks form. The frosting should be able to stand on its own.
• To assemble: Begin assembling the cupcakes by placing a spoonful of peach-berry compote on top of each cupcake. Place the frosting in a piping bag with a round tip or in a gallon-size plastic baggy and snip 1/2-inch off the corner. Next, pipe frosting onto the compote. Place a piece of the tarragon shortcake on top of the frosting. Finally, top with another small spoonful of peach-berry compote. With a tweezer or small tong, delicately place a tarragon leaf on top.

SHORTCAKE CUPCAKES WITH BERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cup muffin tin or line cups with paper liners.
• Pour evaporated milk, flour, 1 cup sugar, eggs, and vanilla extract into a bowl. Stir until there are no chunks. Pour batter into the prepared muffin tin. Use a spoon to make a divot in the center of each cupcake.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 30 minutes. Allow to cool completely, about 30 minutes more. Cut cupcakes in half horizontally.
• Spread 1/2 cup of whipped cream on the cut surface of the bottom half of each cupcake. Replace the top of each cupcake. Refrigerate filled cupcakes for 10 minutes.
• Combine strawberries, blueberries, and blackberries in a bowl. Mix in remaining 1 cup sugar and remaining 1 cup whipped cream. Spread mixture equally on top of the cupcakes. Refrigerate for 10 minutes. Serve chilled.

THREE-BERRY SHORTCAKES

Steps:

• Sprinkle fruit with 1/3 cup granulated sugar; let stand 1 hour.
• Heat oven to 425°F.
• Stir Bisquick mix, milk, 3 tablespoons granulated sugar and the butter until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter.
• Bake on ungreased cookie sheet 10 to 12 minutes or until golden brown.
• Mix sour cream and brown sugar. Split shortcakes; spoon fruit between halves and over tops. Top with sour cream mixture.

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

FRESH BERRY SHORTCAKES

Steps:

• In a small bowl, combine the strawberries, sugar and orange juice; set aside. , For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes., For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Cupcakes: Heat oven to 350 degrees F.
• Line 12 standard muffin cups with paper liners.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt.
• In large bowl with mixer on medium, beat butter and sugar until light and creamy.
• Beat in eggs, 1 at a time, then vanilla.
• With mixer on low, alternately beat in flour mixture and sour cream until combined.
• Continue to beat on medium until batter is thick and smooth.
• Spoon batter into a Ziploc bag.
• Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
• Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
• Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
• Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
• In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
• Use a skewer to poke several holes into the top of each cupcake.
• Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
• Top with sliced berries and a dollop of cream.
• Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• In a medium bowl, gently mix sliced strawberries and 4 tbsp. granulated sugar. Cover and place in refrigerator for at least an hour.
• Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in 18 standard-sized muffin tins.
• In a large mixing bowl, beat eggs at medium speed for four minutes until pale yellow and fluffy.
• Add sugar and continue beating for another four minutes or so until light and fluffy. Add the vanilla and beat for another few seconds.
• In a separate medium bowl, sift together the flour, baking powder, and salt.
• In a saucepan or in the microwave using low heat, melt the butter then add the milk and heat just until lukewarm.
• With the mixer on low speed, add the dry ingredients, followed by the milk and butter mixture. Beat just until combined. Batter will be fairly runny.
• Divide the batter evenly between 18 muffin cups.
• Bake for 15 - 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes stand in pan for 10 minutes, then remove the cupcakes from the pan and place on a wire rack. Cool completely.
• Make the whipped cream frosting. Beat the whipping cream with a stand mixer or hand mixer (affixed with the whisk attachment if you have one), until stiff peaks begin to form. Sprinkle in the sugar and vanilla and beat for another few seconds. Set aside.
• With a sharp serrated knife, slice off the tops of the cupcakes and set aside.
• Poke just the cupcake (not the top) five to six times with a bamboo skewer. Remove the strawberries from the refrigerator and spoon the liquid from the strawberries over each poked cupcake, about a teaspoon or two each.
• Spoon whipped cream over each cupcake, then, using your fingers, add a layer of sliced strawberries one by one. Carefully place the top back on the cupcake, then top with more whipped cream and more strawberries. Garnish with a tiny whole strawberry, if desired.
• Best served within two hours of assembling.