Strawberry Shortcake Cupcakes
We love a good mash-up, be it a remix of our favorite songs or our favorite foods. Take our recipe for strawberry shortcake cupcakes. It's basically two desserts in one. The biscuit-like batter is poured into a muffin tin and filled with lightly sweetened fresh strawberries. Then the finished cupcakes are topped with whipped cream and, of course, more berries. The whole process takes less than an hour, so you can get on to more important things, like eating these cupcakes.
1 cup chopped strawberries
¼ cup brown sugar
1 cup sugar
1 teaspoon pure vanilla extract
1¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup heavy cream
1¼ cups heavy cream
⅓ cup confectioners' sugar
6 strawberries, stemmed and halved
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Make the Cupcakes: In a medium bowl, toss the strawberries with the brown sugar. Let the mixture sit while you prepare the cake batter.
3. In the bowl of an electric mixer fitted with the whip attachment, whip the eggs with the sugar on medium speed until pale and thick, 3 to 4 minutes.
4. Add the flour, baking powder and salt, and mix until fully incorporated. Add the heavy cream and mix until the batter is smooth.
5. Scoop batter into each muffin cup, filling it about two-thirds of the way full. Spoon 2 tablespoons of the strawberry mixture into the center of each cup, then gently spoon a little more batter over the strawberries so they are covered.
6. Bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely. (The cupcakes can be made up to this point and stored in an airtight container for up to three days.)
7. Make the Finishing: In the bowl of an electric mixer fitted with the whip attachment, whip the cream while gradually adding the confectioners' sugar; continue whipping to medium peaks. Dollop about ¼ cup whipped cream on top of each cupcake and finish with a strawberry half. Serve immediately.