January 2, 2019

Strawberry shortcake cupcakes

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Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 cupcakes

Ingredients
  

For the cupcakes

  • 125 g all-purpose flour [1 cup]
  • 1 tsp baking powder
  • 2 eggs
  • 100 g sugar [1 cup]
  • 80 g melted butter [1/4 cup+2 tbsp]
  • 80 ml water [1/4 cup+2 tbsp]
  • 1 tsp vanilla essence

For the strawberry compote

  • 80 g strawberries
  • 6-7 tsp sugar
  • 2 tbsp water

For the whipped cream frosting

  • 1 cup whipping cream

Instructions
 

For the cupcakes

  • In a bowl, add the eggs, sugar, melted butter, water and vanilla essence
  • Give it a good whisk.
  • Sift in the flour and baking powder, and mix well.
  • Bake at 180ÂșC for 15-17 minutes, or until a toothpick inserted comes out clean

For the strawberry compote

    In a saucepan, add in chopped strawberries, sugar and water

    • Cook on medium heat until it gets thick and sticky
    • Cool completely before using

    For the whipped cream frosting

    • Add the whipping cream in a large bowl, and using a hand beater, beat for 5-7 minutes, until it forms stiff peaks

    For assembling

    • After cooling the cupcakes, scoop out a bit of the cake- about 2 tsp- from the middle
    • Add in the strawberry compote and cover it again with the scooped out cake
    • Frost the cupcakes with whipped cream frosting and top it with freshly chopped strawberries. 

    This strawberry cupcake recipe is one of the simplest recipes ever!

    And it makes the amazingly moist and soft cupcakes- just like the classic strawberry shortcake!

    The strawberry compote filling gives these cupcakes the perfect balance of sweet and sour it needs.

    And the whipped cream frosting is the icing on the cake! (quite literally)

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