Strawberry Shortcake Cupcakes

Ingredients:

1 vanilla cake mix
1 c. buttermilk
½ c. vegetable oil
3 eggs
24 white cupcake liners
2 c. strawberries, finely chopped
4 Tbsp sugar
2 Tbsp orange juice
2 tsp. cornstarch
canned whipped cream
24 whole strawberries

Instructions:

1.Get ready cupcakes by consolidating cake blend, buttermilk, vegetable oil, and eggs with an electric blender. Once joined, rub the bowl and blend on medium speed for two minutes. Place cupcake liners into pan(s) and partition hitter equitably. Prepare at 350° for 15-17 minutes, or until light brilliant dark colored. Expel from pan(s) to cool.

2.Plan strawberry filling by joining squeezed orange and cornstarch in a pan. Include diced strawberries and sugar and cook over medium-high warmth until bubbling to break up the sugar.

3.Utilize a melon hotshot to scoop the inside out of every cupcake. Fill every cupcake with around 1 Tablespoon of the strawberry blend. Cover with whipped cream and trimming with a new strawberry. Serve instantly.