To celebrate the Mizzou clan coming for a long weekend visit, one of my aunts had a big family cookout at her place.
Everyone in the family volunteered to bring something, so naturally, I wanted to bring cupcakes.
But I've been craving strawberry shortcake for the entire summer, so what better way to see summer out and welcome fall than with a cupcake-version of the dessert I was craving?
These turned out flawlessly. I even got my strawberry-hating husband to not only eat one, but two.
Strawberry Shortcake Cupcakes
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 "eggs" I used my trusty Ener-G egg replacer
1/2 tsp salt
3 tsp vanilla extract
1 cup sugar
1 cup butter (I know, but it's SO worth it)
1 1/4 cup Tofutti sour cream
A package of strawberries
1 cup strawberry "goo" (you can by it in tubs and packages at the store)
1 container Mimicreme Healthy Top whipped cream (SO worth the $5)
Preheat oven to 350
Put all the dry ingredients into a bowl. Add butter, sour cream and vanilla extract. Whip using a hand blender (even better if you have the whisk-type attachments). The batter is really fluffy and creamy.
Put liners in muffin pans and fill 2/3 full. Bake for 15 minutes.
In a food processor or blender, take 10 strawberries and 1 cup of strawberry goo. Blend and set aside.
Once cupcakes are done and cooled, use a fancy tool or simply your finger to make a small hole in the center of the cupcake.
Using a bakers bag (or a zip lock bag with the tip cut off) fill the center of the cupcakes with the mixture from the food processor. (It's possible depending on the size of your strawberries that you may need more, make it as you need it).
Next, prepare whipped cream as the carton suggests, but add leftover strawberry mixture to the whipped topping (it gives it a pretty pink color!)
Use a bakers or zip lock bag to swirl icing on top, or just a knife if you're not concerned with appearances.
Take and show off to EVERYONE!
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