Strawberry Shortcake Cupcakes

12 standard portions

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Ingredients

• ¾ cup granulated sugar
• ½ cup canola oil
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract
• 1¼ cups all-purpose flour
• ½ cup whole milk
• 3 tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon salt
• 10 ounces fresh strawberries (chopped)
• ½ cup granulated sugar
• ½ tablespoon cornstarch
• 1¾ cups heavy whipping cream
• 1 teaspoon unflavored gelatin powder
• ½ cup powdered sugar
• 12 fresh strawberries (whole)

Method

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the sugar, canola oil, eggs, and vanilla extract until smooth.
3. Add the flour, milk, cornstarch, baking powder, and salt. Stir until just combined.
4. Fill each cupcake liner about ¾ full with batter.
5. Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. To make the filling, place the chopped strawberries, sugar, and cornstarch in a saucepan.
7. Cook over medium-high heat, stirring constantly, until the mixture boils and thickens, about 4-5 minutes. Remove from heat and cool completely.
8. In a small microwave-safe bowl, combine 2 tablespoons of the heavy cream with the gelatin powder. Let sit for a few minutes to hydrate.
9. Microwave the gelatin mixture for 5-10 seconds, just until melted and liquefied.
10. In a large bowl, whip the remaining cream on high speed until soft peaks form.
11. Add the powdered sugar and liquefied gelatin. Continue whipping until stiff peaks form.
12. Use a small spoon or knife to scoop out the center of each cooled cupcake. Fill with strawberry filling.
13. Pipe or spoon the stabilized whipped cream on top of each cupcake and garnish with a whole strawberry.