If you have not had enough of strawberries this summer, then the chance to continue enjoying them is a easy cupcake recipe. Strawberry Shortcake Cupcakes are a quick and easy, but by no means the less tasty version of the well known Strawberry Shortcake. You don’t believe me? The picture is worth a thousand words.
For the cupcakes:
1 and 2/3 cups (210 g) all-purpose flour (if you don’t have kitchen scale fill the cup with spoon when measure and DO NOT overdo it with 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
For the 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)
- 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 the butter in a small sauce pan over low heat and set aside to cool.
- Visit Strawberry Shortcake Cupcakes @ omgchocolatedesserts.com for full instructions.