Strawberry Filled Cupcakes

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      My sister recently brought me a big flat of strawberries when she came to visit from California. She lives where they grow some of the sweetest strawberries in the world.

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       We enjoyed most of them within the first couple of days, and while I could have frozen the few remaining ones, I decided to make sure I
  1. had a few in my breakfast smoothie
  2. made a dessert from the rest

 

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Here’s what I came up with for dessert:

 

 

Strawberry Filled Cupcakes

 

Ingredients

2 3/4
cups  all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups sugar
5
egg whites
2 1/2
teaspoons vanilla
1 1/4
cups milk

Directions For the cakes:

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
  • 3 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 4 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes

 

For strawberry filling:

Put 1 pint of fresh or frozen strawberries in a blender Add 1/8 cup of water and 1/2 cup of sugar. Puree. Add another teaspoon or so of water if needed to get a smooth, but still slightly chunky consistency.

 

How to fill cupcakes:

With a small knife cut a small hole in the center of the cupcake being careful to not cut all the way to the bottom. Scoop out the cake. With a small spoon fill the hole with strawberry filling.

 

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When ready to serve you can frost liberally with your favorite whipped cream topping. They honestly taste like a little strawberry shortcake in your hand. Enjoy!

 

 

Today I’m linking with:

Foodie Friday and Everything Else

21 Rosemary Lane

Home and Garden Thursday

Home Sweet Home

Simple an Sweet Fridays

Friendship Friday 

 

 

 

 

 

 

One comment

  1. Sherry says:

    These look fabulous!

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