 Strawberry Short Cupcake
Makes 18 cupcakes
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Image © Publications International, Ltd.
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Strawberry Short Cupcake
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Ingredients
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2
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cups all-purpose flour
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2-1/2
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teaspoons baking powder
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1/2
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teaspoon salt
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1
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cup milk
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1
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teaspoon vanilla
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1-1/2
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cups plus 3 tablespoons sugar, divided
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1/2
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cup (1 stick) butter, softened
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3
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eggs
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1-1/2
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cups cold whipping cream
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2
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quarts fresh strawberries, sliced
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1. Preheat oven to 350°F. Spray 18 standard (2-1/2-inch) muffin cups with nonstick cooking spray.
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2. Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat 1-1/2 cups sugar and butter in large bowl with electric mixer at medium speed about 3 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk mixture, beating until well blended. Spoon batter into prepared muffin cups, filling about three-fourths full.
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3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 10 minutes. Remove from pans; cool completely on wire racks.
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4. Beat cream in large bowl with electric mixer at high speed until soft peaks form. Gradually add remaining 3 tablespoons sugar; beat until stiff peaks form.
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5. Cut cupcakes in half crosswise. Top each bottom half with about 2 tablespoons whipped cream and strawberries. Top with top half of cupcake, whipped cream and additional strawberries.
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© Publications International, Ltd.
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Printed
from fbnr.com
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