Totally luxurious, right? My parents are too cool.
I am home for a week in Colorado and I am baking up a storm and blogging like crazy. I wasn't home for more than 20 minutes before my mom asked me to bake up some cupcakes for a little shindig with her friends. I've been wanting to do a strawberry shortcake cupcake for a while, but it seemed like something that needed to wait until summer. Strawberry shortcake is such a light summery dessert so Ben and I whipped up some delicious cupcakes for my mom to take to her party, and they were totally scrumptious. Plus, I got to bake in my mom's kitchen, which is one of my favorite things. I'm always shocked when my great-grandmother's, ancient cupcake tin bakes cupcakes just as evenly as the hoity-toity, state-of-the-art cupcake tins I got for Christmas. Not to mention, the passion I have for her kitchen aid mixer.
My mom and her friends enjoying some cupcakes and conversation!
SHORTCAKE CUPCAKES:
2 Sticks butter
2 cups sugar
4 eggs
A generous dash of vanilla
3 cups flour
2 t baking powder
1/2 t salt
1 cup milk
2 cups chopped strawberries
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and then the vanilla. Beat until combined. In a separate bowl, sift the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, and blend until combine. Divide among lined cupcake tins and bake at 350 for 20 minutes. Let cool completely before filling or frosting.
Once the cupcakes are cooled, using a small knife (paring knives or grapefruit knives are my favorite) scoop out the middles of the cupcakes.
Fill the cupcakes with the diced strawberries.
WHIPPED CREAM:
1 Pint heavy whipping cream
1 cup powdered sugar
1 splash vanilla
In an electric mixer, whip the cream until almost stiff. Add the powdered sugar and vanilla and whip until stiff. Be careful not to over whip because your whipped cream will get grainy. Pipe onto filled cupcakes. We garnished ours with strawberries and mint for an extra summery flavor.
These cupcakes were really yummy and had the summery taste I was aiming for. I liked the whipped cream instead of my normal butter cream because it was nice and light, which paired nicely with the lightness of the cupcake. These were a bit crumbly since we compromised the structure a bit by cutting a gaping hole in them. But what cupcake isn't messy, right?
Stay cool, guys.
xoxo,
KG
