STRAWBERRY SHORTCAKE CUPCAKES
With summer in full swing it’s time to start whipping up my all time favourite dessert – Strawberry Shortcakes! Let’s be honest here, is there really anything better than a strawberry shortcake? It’s the ultimate dessert except for one thing; it’s a bit tough to eat while you’re entertaining.
If you ask me, strawberry shortcake is more of a knife and fork dessert, so I’m transforming this treat into cupcake form because, well, it felt like the right thing to do. And this way people can grab them at parties and treat themselves to a little something decadent without having to whip out the knife and fork and sit down.
Ready? Let’s bake!
It all starts with a cake batter in your KitchenAid® Professional 600 Series Stand Mixer. I like to jazz up any cake batter and use coconut milk instead of regular milk. It gives everything an extra dimension of flavor. Coconut and strawberries are a match made in dessert heaven!
Evenly divide the batter into your KitchenAid® Nonstick Muffin Pan and then pop them into the oven.
Once they are fully baked, remove them from the oven and let them cool completely.
Whip up a little strawberry infused whipped cream while you’re waiting for the cupcakes to cool.
And then each cupcake gets a dollop of the cream.
And then they are finished with a perfect bright red and ripe strawberry. How easy is that? You’re going to love these!
STRAWBERRY SHORTCAKE CUPCAKESINGREDIENTS:
For the cupcakes:
3/4 cup of unsalted butter, room temp
1 1/4 cup of white sugar
1 cup of canned coconut milk
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking powder
For the topping:
1 cup whipping cream
1/2 cups powdered sugar
1 tablespoons strawberry preserves
fresh strawberries to top
Preheat your oven to 350 degrees F.
In a KitchenAid® Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes.
Add the eggs, one at a time, making sure to scrape down the sides in between additions.
Slowly add the coconut milk and vanilla extract and scrape down the sides once again.
Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated.
Prepare your KitchenAid® Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid® Nonstick Muffin Pan from the oven and let the cupcakes cool.
In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form.
Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. Serve immediately.