Best 2 Ice Cream Truck Style Strawberry Shortcake Cupcakes Recipes
Indulge in the nostalgic flavors of summer with our delectable Ice Cream Truck Style Strawberry Shortcake Cupcakes. These delightful treats combine the classic taste of strawberry shortcake with the irresistible fun of an ice cream truck treat. Each cupcake features a moist and fluffy vanilla cake base, generously filled with a luscious homemade strawberry filling and topped with a creamy vanilla frosting. To complete the ice cream truck experience, the cupcakes are adorned with colorful sprinkles, a mini ice cream cone, and a strawberry on top.
This article provides two variations of the recipe: a classic version made from scratch and a simplified version using a cake mix. Both recipes are easy to follow and yield delicious results. The classic recipe offers a more traditional approach, allowing you to control every aspect of the baking process. The simplified version, on the other hand, provides a convenient shortcut for busy bakers who still want to enjoy these delightful cupcakes.
Whether you choose the classic or simplified recipe, the result is sure to impress. These Ice Cream Truck Style Strawberry Shortcake Cupcakes are perfect for birthday parties, summer gatherings, or simply as a sweet treat to enjoy on a warm afternoon. Their vibrant colors and playful presentation make them a hit with people of all ages. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
STRAWBERRY SHORTCAKE BUTTERFLY CUPCAKES
These whimsical cupcakes are packed with strawberries -- literally. Each has a juicy strawberry center covered with whipped topping and is finished with a super easy-to-make strawberry butterfly.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 6
Steps:
- For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely.
- Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes.
- For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries.
- Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each. Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly. Repeat, making a pair of antennae for the remaining 23 butterflies.
- To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.
COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING
Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.
Provided by thymeforpineapple
Categories Desserts
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg
Tips:
- For the cupcakes, use fresh strawberries. This will give the cupcakes the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- To make the frosting, use heavy cream instead of milk. This will make the frosting richer and creamier.
- If you don't have a piping bag, you can use a ziploc bag with the corner cut off.
- To decorate the cupcakes, use fresh strawberries, whipped cream, and sprinkles.
Conclusion:
These ice cream truck-style strawberry shortcake cupcakes are the perfect summer treat. They're easy to make and always a hit with kids and adults alike. So next time you're craving something sweet, give these cupcakes a try. You won't be disappointed!
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