With the "wintery mix" that blew into NYC this weekend I realize that summer is definitely over. I made these cupcakes at the end of summer for my sister's 22nd Birthday. She doesn't really like frosting so the whipped cream topping was perfect. The cake is dense like classic strawberry shortcake and the jello drizzle adds a little sweetness. Keep these in mind for next summer!
Ingredients
Cupcakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar
- 2 cups self-rising flour (self rising flour already has 1 ½ tsp baking powder per cup of flour and ½ tsp salt per cup of flour - add this if you are using all purpose flour)
- 4 eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy cream
- 4 tablespoons confectioner's sugar, sifted
- 1 teaspoon vanilla extract (preferably clear)
- 4 cups sliced small strawberries
- 4 tablespoons strawberry jell-o
- 1 tablespoon water
1. Preheat oven to 350°, place 18 muffin papers in muffin tin
2. Combine all cupcake ingredients in medium bowl and beat with an electric mixer until smooth and pale (2-3 minutes)
3. Fill muffin tin about 2/3 full. Bake for 20 minutes - remove from oven and cool for 5 minutes. Remove and cool completely on cooling rack
4. For topping: beat heavy cream, confectioners' sugar, and vanilla in small bowl until soft peaks form
5. Spoon onto cupcakes and arrange the strawberries on top
6. In small saucepan heat the jell-o and water until melted
7. Brush (or drizzle) mixture on top of the strawberries
8. Chill until ready to serve
Original recipe from 500 Cupcakes
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