Recipe Reviews

Recipe Review Strawberry Shortcake:

By: Autumn Callister

Cupcake Strawberry Shortcake By: Martha Stewart

Find it here at: https://www.marthastewart.com/1134147/strawberry-shortcake-cupcakes

INGREDIENTS:

1 1/2 cups all-purpose flour, plus 2 tablespoons

1 1/2 teaspoons baking powder

1 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 teaspoon pure vanilla extract

4 large eggs, room temperature

6 tablespoons sour cream, room temperature

2 tablespoons good-quality strawberry jam

12 ounces strawberries, finely chopped, plus more thinly sliced, for topping

Lightly sweetened whipped cream, for topping

DIRECTIONS

Preheat oven to 325F or 162C. 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.
2. 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.
3. 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 whip cream serve immediately.

Review:

By: Autumn Callister

This recipe is good for party dessert. It was definitely one of my favorite desserts. The cupcake was soft and moist, and the whip cream was delicious! I recommend this dessert for nice dinners or you could do it instead of a birthday cake! It wasn’t too hard to make which was great!

Tips:

For cream use 3 cups of whipping cream, 1 cup of powder sugar, and a 1 teaspoon of vanilla

Mix whipping cream until you see high peaks and put it in the fridge until ready to serve

Use strawberry sauce instead of jam

Instead of making, as the recipe says to create a hole in the cupcake to put the sauce. Drizzle the sauce/ jam on top it on top

When making sauce, mix strawberries and sugar on a stove in frying pan.

Delicious Healthy Recipes:

Find at: https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-fruit-smoothies-recipe-1914927

1 frozen banana, peeled and sliced

2 cups frozen strawberries, raspberries, or cherries

1 cup milk

1/2 cup plain or vanilla yogurt

1/2 cup freshly squeezed orange juice

2 to 3 tablespoons honey or to taste

Reviews:

Healthy Banana Peanut Butter Muffin:

Find at: https://www.foxandbriar.com/healthy-peanut-butter-banana-muffins/

Ingredients

2 ripe large bananas mashed
¼ cup pure maple syrup
1/2 cup whole milk Plain Greek Yogurt
1 large egg
1/2 cup whole milk
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 ¾ cups white whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth.
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.

Notes

Allow to cool completely before freezing. Muffins will keep well in the freezer for up to 3 months, or in an airtight container at room temperature for up to 3 days.

Nutrition

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