Week 19: Strawberry Shortcake Cupcakes!

Hello!  Now a few of my family members have hinted quite a bit that they wanted cupcakes when they came up for my graduation.  They of course had to pick the craziest weekend to want cupcakes.   I did ask my mother what cupcake she would prefer because it was mother’s day that Sunday.  Her request was Strawberry Shortcake.   To make this happen, I made the cupcakes Thursday night before class and then got up at 5:00am on Friday to make the icing for the cupcakes and put them together.   Now for those who don’t know me I am not much of a morning person, so this was all out of love.  Even though I had to get up early these cupcakes were totally worth it, and were amazing!   I also do want to note that as much as I love Pinterest, this was the first recipe that I did not find through Pinterest!

I got the original recipe from: Delish.com

Strawberry Shortcake Cupcakes

Yields: 24 Cupcakes

Topping- (if you can make the night before topping)

2 quarts strawberries (hulled, thickly sliced)

2/3 cup sugar

2 tablespoons lemon juice

Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.

Cupcakes-

2 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, room temperature

1 1/3 cups sugar

4 large eggs

3 teaspoons vanilla extract

1 1/3 cup sour cream

Heat oven to 350 degree F.  Line 24 cupcake cups with paper liners and set aside.  In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large mixer on medium, beat butter and sugar until light and creamy.  Beat in eggs, one at a time, then the vanilla.  With mixer on low, alternately beat in flour mixture and sour cream until combined.  Continue to beat on medium until batter is thick and smooth.

Fill cupcake cups until about 2/3 filled.  Bake for 24 to 26 minutes, until lightly golden and pick inserted comes out clean.  Cool in pan on wire rack for 5 minutes, remove cupcakes from pan and allow to cool completely.

Icing-

3 cups cold heavy cream

6 tablespoons confectioner’s sugar

2 tablespoons vanilla extract

In a large bowl, beat cream confectioner’s sugar, and vanilla until soft peaks form.  Use a skewer to poke several holes into top of each cupcake.  Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.  Top with sliced strawberries and a dollop of cream.  Arrange a few sliced berries in cream and drizzle with remaining syrup.  You can layer it however you would like to do it.

Love always, aloterella :)