strawberry shortcake cupcakes
Author: Rachel Schultz
Serves: 24
- 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
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/05/23/strawberry-shortcake-cupcakes/
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