Beth’s Strawberry Shortcake Cupcakes

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BETH’S STRAWBERRY SHORTCAKE CUPCAKE RECIPE
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

METHOD:
Preheat oven to 350F (175 C) degrees.

Whisk together the flour, salt and baking powder and set aside.

Mix together eggs, sugar, butter, water and vanilla.

Then slowly add the flour mixture to the wet ingredients just until combined, being careful not to over mix! (or your cupcakes will be tough)

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

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.

Bake for 15 mins. It’s done when a toothpick comes out clean. If using the Simply Baked cups it may take up to 20 mins for them to be completely baked since the cupcakes end up being more tightly compacted then a regular muffin tin.

Allow to cool completely.

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

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