STRAWBERRY SHORTCAKE CUPCAKES

My new FAVORITE baker, Nadiya Hussein, has some wonderful recipes. She is British Chef and incredibly sweet. Nadiya's recipe uses clotted cream which is a thick cream made from cow's milk. I didn't have access to clotted cream (or clouted cream) when I made this recipe the first time and so I improvised by using sour cream. I also changed the frosting out of necessity, as I didn't have strawberry ice cream. So I just made a standard cream cheese frosting. All of it worked beautifully and Nadiya's recipe was the inspiration. I love baking.

Because this recipe is made by a British Chef, it's measurements are by weight and not by cup. Being 52% British, I thought I would stick to weighing. LOL

These cupcakes are heaven sent and have a beautiful light flavor with a sweet strawberry kick. Perfect a for spring time or summer treat.

Yields 12 Cupcakes

Equipment

• Cupcake Pan

• Cupcake Liners

Cake Ingredients

• 12 Round Vanilla Sandwich Cookies

• 12 Small to Medium Strawberries, remove tops

• 110g Sour Cream

• 110g Sugar

• 2 Medium Eggs

• 2 tsp Vanilla

• 110g Self-Raising Flour, sifted

• 64g All Purpose Flour, sifted

Frosting Ingredients

• 4 ounces Cream Cheese

• 1/2 stick of Unsalted Butter

• 1 tsp Vanilla, optional (will change the color of your frosting)

• 2 cups Powdered Sugar

Instructions

Step 1: Pre-heat oven to 375 degrees

Step 2: Add cupcake liners to cupcake pan, and fill each space with 1 sandwich cookie

Step 3: Place 1 strawberry in center of each cookie, flat side down

Step 4: Mix together sour cream and sugar on medium, until well incorporated

Step 5: Eggs one at at time, ensuring each egg is well incorporated

Step 6: Add vanilla

Step 7: Add flour and mix until batter is incorporated

Step 8: Using a pipping bag or gallon size bag, pipe batter into cupcake wells, encircling the strawberry. If the top of the strawberry is showing , no worries. It will be covered by the frosting

Step 9: Place in oven, middle rack, and bake for 10 mins or until cupcake batter is done

Step 10: Remove from oven and place on a wire rack to cool

Step 11: Make frosting by combining all the ingredients in a mixer on medium until smooth (I strongly suggest a taste test at this point...couldn't hurt?)

Step 12: Once cupcakes are cool, frost and refrigerate for 1 -2 hours

These cupcakes can be made ahead. Keep refrigerated! They are so good. I hope you enjoy them as much as I do!

Here is Nadiya's original recipe!

https://thehappyfoodie.co.uk/recipes/nadiya-hussains-strawberry-and-clotted-cream-shortcake-cupcakes