Hello friends,
Here we are with another cupcake recipe! I have been craving a strawberry shortcake for some time now and decided to make it in a cupcake form. Strawberries are one of the first fruits of summer and were traditionally used to mark the beginning of summer. In fact, shortcake parties were popular summer social gatherings in the 1840s and 1850s. While shortcake parties are no longer a fad, I still have been classically conditioned to eat them this time of year. To find out how I made a strawberry shortcake cupcake, see my recipe below. Happy baking!
Recipe:
Ingredients
- 1 box white OR yellow cake mix
- 1 cup of sour cream
- 1 and 1/4 cups of powdered sugar
- 1 package of cream cheese (room temperature)
- 1 stick of butter (room temperature)
- 1 teaspoon of vanilla
- 1 teaspoon of almond
- 2 egg whites
- 1 carton of strawberries
- 1 cup (or more) of granulated sugar
Directions
- Mix cake as directed on the box AND add the sour cream into the mix before baking. Then bake the cake as directed on the box. The sour cream will help to make the cake fluffier and have a softer texture.
- While cupcakes are in the oven, mix cream cheese and butter until well blended.
- Add in egg whites, vanilla extract, and almond extract until blended. Adding in the egg whites will help the icing to be feel lighter and smoother.
- Mix in the powdered sugar about 1/4 a cup at a time. Refrigerate icing for a couple hours before icing.
- Cut carton of strawberries up into slices and place in a bowl. Add sugar into bowl and stir. This will sweeten the strawberries and create a strawberry syrup. If more than a cup of sugar is needed to sweeten the sugar, then slowly add in extra sugar until they are sweet enough for you.
- When the cupcakes are done and the icing has firmed up, ice the cupcakes. TIP: ice the cupcakes so that the icing forms a circular dome with a hole in the middle (this will be where you place your strawberries so they do not slide off).
- To finish, place strawberries in the center of the cupcake and drizzle strawberry syrup over the cupcake. NOTE: do not add the strawberries until you are ready to eat the cupcake(s). The syrup will soak into the cupcake and make it soggy if left on for an extended amount of time.
Additional Comments
- This recipe made 24 cupcakes and I had enough icing for all of them.
- Like my Mint Chocolate previous cupcakes, these cupcakes should be stored in a refrigerated area because they have cream cheese icing.
- This is probably one of my favorite cupcake recipes because the cake and icing are so light and fluffy!
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