strawberry shortcake cupcake

Makes 12 Cupcakes

ingREDIENTS:
1 ½ cups (180g) flour
1 tsp (2.5 ml)  salt
1 tsp (2.5 ml) baking powder
3 eggs, room temperature
¾ cup (150 g) sugar
½ cup (120 ml) melted butter
½ cup (120 ml) water
2 tsp (10 ml) vanilla
1 cup (150 g) chopped strawberries
1 tsp (5 ml) fresh lemon zest
12 whole strawberries, on the small side

FOR FROSTING:
2 cups (480 ml) heavy cream
3 tbsp (45 ml) confectioners sugar
1 tsp (5 ml) vanilla

用料  

strawberry shortcake cupcake的做法  

1. Toss chopped strawberries with 1 tsp of lemon zest, and set aside

2. in a bowl, mix together eggs, sugar, butter, water and vanilla.

3. slowly add the flour, salt and baking powder to the wet ingredients just until combined
   
   !! be careful not to over mix! (or your cupcakes will be tough)

4. Spoon batter into muffins cups 1/3 of the way, then add 1 tbsp of chopped strawberries on top, then top with more batter until 2/3 of the way full.

5. Bake at 350F for 15 mins.  
   
   It's done when a toothpick comes out clean.

6. Allow to cool completely.

7. For the frosting, combine cream, sugar and vanilla in a bowl and whip on high until stiff peaks form.  Transfer whipped cream to a pastry bag fitted with a star tip.  
   
   
   Pipe a round rosette of frosting, and top with a whole strawberry.

8. Keep refrigerated until ready to serve.  
   
   Best eaten the day they are made