Strawberry Shortcupcakes

 

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I had this idea after a busy day at work last week. After working through lunch, I had a serious hunger attack when there was nothing to eat come 4pm. Nothing, that is, but a roll of Girl Scout Trefoil cookies that I had been saving for a rainy day.

Enter: rainy day.

(OK, so there was no rain, but it was one heck of a day.)

I devoured that entire roll of cookies in less than 5 minutes flat, and I'm not ashamed to admit it.  I also argued that adding a few straggling strawberries leftover from my breakfast made it "a healthy snack."

A girl can dream, right?

And dream I did, on the way home from work that day: of these Strawberry Shortcupcakes.

I just took a tried and true from-scratch cupcake recipe and added a little strawberry twist. They came out delicious...the perfect Summer treat.

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STRAWBERRY SHORTCUPCAKES

makes 30 cupcakes

2 3/4 cups flour
1/2 cup cake flour (not self-rising)
1 teaspoon salt
1 tablespoon baking powder
2 1/4 cups sugar
2 sticks softened butter
3 large eggs
1 egg white
1 cup milk
1 1/2 teaspoon vanilla extract
2 cups finely chopped strawberries
3 cups fresh whipped cream
30 Girls Scout Trefoils
30 halved small strawberries

Mix all wet ingredients together, except strawberries, with a hand held mixer.  Then mix dry ingredients in a separate bowl. After mixing both dry and wet mixtures together, fold in strawberries (much like you would with blueberry muffins). Divide batter into cupcake pan and bake at 350 degrees for 18 minutes or until golden brown.

Let cupcakes cool and top with fresh whipped cream, a Trefoil cookie, and a halved strawberry.

Scrumdiddlyumptious!

 
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