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Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes is a modern British recipe for a classic cupcake of a white cupcake batter made with sour cream topped with sweetened cream and finished with sliced strawberries. The full recipe is presented here and I hope you enjoy this classic British version of: Strawberry Shortcake Cupcakes.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
Strawberry Shortcake Cupcakes: A British recipe for a cupcake of a white cupcake made with sour cream topped with sweetened cream and finished with sliced strawberries.
Ingredients:
160g plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
100g unsalted butter, softened
65g granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
180ml sour cream
For the Topping:
1l strawberries, hulled and sliced thickly
65g granulated sugar
1 tbsp lemon juice
360ml double cream, chilled
3 tbsp icing sugar
1 tsp vanilla extract
Method:
Sift together the flour, baking powder, baking soda and salt into a bowl.
In another bowl, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine, then work in the vanilla extract.
Alternately beat the flour mix and the sour cream into the egg mixture until all the ingredients have been added and the batter is thick and smooth.
Spoon the batter into 12 muffin cups lined with baking papers, filling the cups no more than 2/3 full.
Transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until the tops of the cupcakes are golden brown and a toothpick inserted into the centre of a cupcake emerges cleanly.
Remove from the oven and cool in the tin for 5 minutes then transfer the cupcakes to a wire rack to cool completely.
For the topping, toss the strawberries in a bowl with the sugar and lemon juice.
For the frosting, beat together the cream, icing sugar and vanilla until the mixture forms soft peaks.
Now, using a skewer, poke several holes in the tops of the cooked cupcakes. Spoon over some of the cream and icing sugar mix, allowing it to be absorbed into the top of the cupcakes.
Top with the sliced strawberries and garnish with a dollop of cream. Drizzle over any remaining cream and icing sugar mix then serve.
