Ingredients:
For the cupcakes:
1+1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1+1/4 cup hulled and chopped strawberries
for the topping:
1 cup heavy whipping cream
1/2 cup cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
3 or 4 sliced strawberries
Directions:
1. Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder and salt. In another bowl combine milk and vanilla.
2. Melt butter. In a large bowl, beat together melted butter and sugar with an electric mixer until light and fluffy. Add eggs and beat well to combine.
3. Beat flour mixture and milk mixture into the butter mixture, alternating between the flour and milk.
4. Line a 12-muffin tin with paper baking cups. Fill each with a tablespoon of batter, then a tablespoon of chopped strawberries. Top with an additional heaping tablespoon of batter.
5. Bake cupcakes for 25 minutes, or until they turn golden. Let cool.
6. Meanwhile, to make icing, stir together whipping cream, cream cheese, sugar and vanilla until combined. Whip with electric mixer until soft peaks form.
7. When cupcakes have cooled, top with cream cheese topping and a strawberry slice. Store cupcakes in refrigerator for up to 24 hours.
P.S. - view a card with this recipe on Zazzle.
For the cupcakes:
1+1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1+1/4 cup hulled and chopped strawberries
for the topping:
1 cup heavy whipping cream
1/2 cup cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
3 or 4 sliced strawberries
Directions:
1. Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder and salt. In another bowl combine milk and vanilla.
2. Melt butter. In a large bowl, beat together melted butter and sugar with an electric mixer until light and fluffy. Add eggs and beat well to combine.
3. Beat flour mixture and milk mixture into the butter mixture, alternating between the flour and milk.
4. Line a 12-muffin tin with paper baking cups. Fill each with a tablespoon of batter, then a tablespoon of chopped strawberries. Top with an additional heaping tablespoon of batter.
5. Bake cupcakes for 25 minutes, or until they turn golden. Let cool.
6. Meanwhile, to make icing, stir together whipping cream, cream cheese, sugar and vanilla until combined. Whip with electric mixer until soft peaks form.
7. When cupcakes have cooled, top with cream cheese topping and a strawberry slice. Store cupcakes in refrigerator for up to 24 hours.
P.S. - view a card with this recipe on Zazzle.
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