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Monday, June 9, 2014

{Undone Strawberry Shortcake Cupcakes}

Strawberries, one of my all time favorite berries!  I could probably eat an entire pound of fresh strawberries in one sitting!  And, one of my all time favorite summertime desserts has to be Strawberry Shortcake! I loved (and still do love) topping sweet spongy cake with mounds of sweet strawberries and piles of cloud like whipped cream!  Simple, yet oh so delicious!

So, imagine how thrilled I was when I found out that Driscolls Berries and The Daily Meal had set up a Strawberry Shortcake competition!  I eagerly jumped at the chance to create my very own version of a beloved childhood dessert!  I knew I wanted to keep my recipe simple but wanted to add a few of my own twists!

I remembered as a little kid loving the little store bought individual round shortcakes, that slightly influenced my decision to bake my shortcake in the form of cupcakes!  The shortcake features a hint of cinnamon and just the right amount of sweetness.  I then took those lovely fresh baked cupcakes and cut them in half and piled them high with fresh whipped cream and strawberries, the best!  This is why I call them an "undone" cupcake!  Finally I finish off the entire dessert with a light drizzle of honey for a little added sweetness.  I had my entire entourage of taste testers try these out this past weekend and gave my shortcake a thumbs up!  I hope you enjoy these little beauties as much as we all did!  Thanks again Driscoll Berries and The Daily Meal for this opportunity!

Undone Strawberry Shortcake Cupcakes 
Brunch N'Cupcakes
Makes 12


1 1/2 Cup Flour 
3/4 Cup Sugar 
3/4 Teaspoon Baking Powder 
3/4 Teaspoon Baking Soda 
1 1/2 Teaspoon Cinnamon 

1/4 Cup Butter Melted 
2 Tablespoons Greek Yogurt (I used 2%) 
1 Egg 
3/4 Cup Almond Milk or Milk of Choice (I used Unsweetened)
2 1/2 Teaspoons Vanilla 

Whipped Cream:
1 Pint Heavy Whipping Cream

1 Lb Strawberries - Quartered 
Honey about 1/4 cup for drizzling

1- In a large bowl whisk together all dry ingredients and set aside. 
2- Grab a smaller bowl and lightly beat your egg.  Add Melted butter, greek yogurt, milk, and vanilla and whisk until combined. 
3- Add wet ingredients to dry ingredients and mix until well incorporated, don't over mix. 
4- Grease a muffing tin and divide batter among 12 muffin cups.  Bake in a 350 degree oven for 20 minutes or until tooth pick inserted comes out clean. 
5-While muffins bake whip up your whipped cream.  Combine heavy whipping cream, powder sugar and vanilla.  Beat with a standing mixer or hand mixer until stiff peaks form.  Place in fridge until cupcakes are baked.    Combine quartered strawberries with 1 tablespoon honey and set aside.

To assemble -
1- Allow cupcakes to cook and remove from muffin tin.
2- Slice cupcakes in half so you have a top and a bottom.
3- Place strawberries on cupcake bottom and top with a generous amount of strawberries and whipped cream.  Place top of cupcake on top (or on the side) and drizzle with honey.  Continue assembling the rest of the "cupcakes" making only as many as you need to serve!  Serve immediately!

Note - You do not want the cupcakes to get soggy, so it is better to keep the shortcakes unassembled until serving.  You can keep the cupcakes for up to a week and the whip cream will last a few days in the fridge.  Just assemble as needed!


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