Strawberry Shortcake Cupcakes

By srumbel

As for the cake itself, whenever you need it to be the usual vanilla cake, I always go for the beautiful Very Vanilla Cupcake which I found a long time ago on my favorite blog Sally Baking Addiction. After you bake these tasty cupcakes, you need to leave them to cool off a while, and then make holes and plece the strawberries inside. Now, when the base is ready, frosting will really not be a problem. Just mix in the heavy whipping cream, put in it the small pieces of strawberry that you have cut and choose the way you will frost the cupcakes. Even if you are not a fan of doing it, you can simply put the whip cream over the cake and your Strawberry Shortcake Cupcakes will be ready for serving.
from lilluna.com

Ingredients

• Cupcakes:
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter- melted
• 1 cup sugar
• 2 egg whites
• 3/4 cup milk
• 1/4 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 12 medium strawberries- hulled
• Whipped cream frosting:
• 1 1/2 cup heavy whipping cream
• 1 1/2 teaspoon vanilla
• 3-4 tablespoon powdered sugar (or more to taste)
• 1/2 cup strawberries chopped into really small pieces (or it will stuck into the piping tip)

Preparation

Step 1

Preheat oven to 350F, line standard cupcake pan with 12 liners and set aside.
In a bowl combine flour, baking powder, baking soda and salt; set aside.
Melt butter in the microwave, or if you don’t have microwave do it in a small sauce pan over low heat and set aside to cool.
Transfer melted bitter to a large bowl and whisk in sugar (it will be grainy), then whisk in egg whites, milk, yogurt and vanilla. Whisk by hand or use electric mixer on a low speed.
Slowly add dry ingredients into egg mixture and mix on low speed until combined (the batter should be thick). Divide the batter into 12 cupcake liner (it will be about ¾ full) and bake 20 minutes (until the toothpick inserted in the center comes out clean). Let them cool in the pan for 10 minutes then transfer to a rack to cool completely.
With a sharp knife hollow out the center of the cupcake and insert the strawberry inside.
To make the frosting in a large bowl beat the heavy cream until soft peaks form, then add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form. Stir in chopped strawberries and pipe onto cooled cupcakes. Store in the fridge. Garnish with strawberries before serving.
Serves: 12