One great way to de-stress during finals season is baking! With summer approaching, these strawberry shortcakes cupcakes are a great seasonal treat. Take an hour off from studying to make them- you’ll be super popular if you bring extras back to the library!
Here’s the recipe:
Cupcakes
Ingredients:
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1 ½ cups all purpose flour
1tsp baking powder
½ tsp salt
1/3 cup milk
1 tsp vanilla extract
1 ½ cups fresh strawberries, sliced very thin and chopped into small pieces.
Preheat the oven to 350 degrees. Insert cupcake liners into a cupcake pan. Beat together the butter and sugar with an electric mixer until fluffy- this will take between 3 and 5 minutes. Add the eggs one at a time and mix well.
In a separate bowl, combine the flour, baking powder, and salt.
Add the dry ingredients to your original mixture, alternating with the milk. Beat for 3 minutes. Add vanilla extract. With a rubber spatula, carefully fold the strawberries. Fill the cupcake liners 2/3 full. Bake for 20 minutes.
Icing
Fresh whipped cream topping:
The best icing for these cupcakes is a homemade whipped cream! If you’re running low on time, you could also use store-bought whipped cream. To make it yourself, put two tablespoons of sugar and a cup of heavy whipping cream in a bowl. Whisk until it starts to form stiff peaks. Put it on the cupcakes, and add a strawberry for decoration.
Bon appetite!