strawberry shortcake cupcakes

Lynnda Cloutier


These shortcake cupcakes are just bursting with delicious strawberry flavor. from a cupcake cookbookSource: Unknown

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two and half cups baking mix such as bisquick
2/3 cup granulated sugar
1 cup whipping cream
6 tablespoons butter, melted
paper baking cups
vegetable cooking spray
coarse sparkling sugar
whipping cream, optional
one recipe fresh whipped cream, recipe follows
2 cups sliced fresh strawberries

Directions Step-By-Step

preheat oven to 425°. Combine baking mix and granulated sugar in a large bowl. Add cream and butter, stirring until a soft dough forms. Place paper baking cups into muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full. Sprinkle tops of each with sparkling sugar before baking.
Bake at 425° for 12 minutes or until Golden Brown. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. To serve, place each cupcake in a small bowl and top with a splash of whipping cream, if desired. Top with 2 to 3 tablespoons fresh whipped cream, sliced strawberries and a sprinkling of sparkling sugar. Makes 24 cupcakes
Fresh whipped cream

1 1/2 cups whipping cream, chilled
2 teaspoons vanilla extract
1/4 cup powdered sugar

beat whipping cream at high speed with electric mixer until soft peaks form. Add vanilla and sugar and beat until stiff peaks form. Store in refrigerator until ready to use. Makes 3 cups

About this Recipe

Course/Dish: Cakes