STRAWBERRY SHORTCAKE CUPCAKES
Serves 24
2 cups flour
1 and 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 and 1/4 cups butter, softened
1/3 cup milk
2 teaspoons vanilla
24 strawberries
Whip cream
Preheat oven to 350 degrees. Stir together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, cream eggs, butter, milk, and vanilla with a hand mixer. Slow incorporate dry and wet ingredients, forming a thick batter. Spoon batter into a lined muffin tin.
Bake for 20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool thoroughly. Hollow out a portion of the center of the cupcake. Place de-stemed strawberry inside.
Top with whip cream frosting.
strawberry shortcake cupcakes
Author: Rachel Schultz
Serves: 24
Ingredients
- 2 cups flour
- 1 and ½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 1 and ¼ cups butter, softened
- ⅓ cup milk
- 2 teaspoons vanilla
- 24 strawberries
- Whip cream
Instructions
- Preheat oven to 350 degrees.
- Stir together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, cream eggs, butter, milk, and vanilla with a hand mixer.
- Slow incorporate dry and wet ingredients, forming a thick batter.
- Spoon batter into a lined muffin tin.
- Bake for 20 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool thoroughly. Hollow out a portion of the center of the cupcake. Place de-stemed strawberry inside.
- Top with whip cream frosting.
Adapted from Lady Behind the Curtain.
