I love strawberries, don’t you? The only person I know who doesn’t like them is my old Uni housemate – weird!
This recipe came about thanks to an abundance of fresh strawberries, and my lack of shortcake making ability. Hey, cupcakes are WAY easier!
Whilst you enjoy making these later I am going to be sweating it out teaching children, and then sat in an interview room #sonervous #somethingsgottagive #thisgirlisbroke
Strawberry Shortcake Cupcakes
Makes – 12
200g fresh strawberries, diced
2 tsp sweetener
1 tbsp lemon juice
100g plain flour
100g caster sugar
1 tsp baking powder
250g butter (for frosting)
375g icing sugar
1 tsp vanilla extract
Pre-heat the oven to gas mark 6 and line a 12 hole muffin pan.
Put the strawberries in a bowl and add the sweetener and lemon juice, mix. Leave to macerate for at least 2 hours. You can even leave this overnight.
Cream together the butter and caster sugar. Once light and fluffy, around 5 minutes, add the eggs. Sift in the flour and baking powder and stir until well combined.
Spoon the mixture into cases and bake for 15-20 minutes. When lightly browned, take out of the oven and leave to cool on a wire rack.
Strain the strawberries. Macerating them draws a lot of the juice out. You want to get rid of this, because no-one likes soggy cupcakes.
When the cakes are cool cut a hole in the top, but don’t throw away the lid! Spoon a teaspoon of the strawberries into each cake and replace the lids.
Mix together the butter, icing sugar and vanilla extract until light and fluffy. Pipe onto the cupcakes and top with a piece of strawberry.
As an extra special treat, yes on top of cupcakes, I have the pleasure of introducing you to this little Lady today. Say hello to Tess.
You have to check out her bump! Seriously she has the cutest baby bump EVER. Plus she and her hubby have the sweetest love story. I even think she may be sweeter than the afore mentioned cupcakes.