Strawberry Short Cake (24 Cup Cakes) 36MG Each

Free Recipe

Dry Ingredients 

2 1/2 cup cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients

1 stick of hushland butter room temperature ( optional )

1/4 cup of butter favored shortening (optional)

1 1/2 cup of sugar

3 large eggs

1/2 teaspoon almond extract (optional)

3/4 cup sour cream

1/2 cup heavy whippping cream

Straw Berry Cheese Cream Frosting

8oz cool whip

8oz soften cream cheese

1/2 cup powdered sugar

1 teapsoon vanilla extract

1 cup of finely chopped strawberry (optional)

Instructions

• • Preheat oven to 350 F.
  • Line a cupcake pan with cupcake liners.
  • Spray the liners with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

• • In a large bowl, cream together butter and shortening.
  • Mix in sugar until combined.
  • Mix in eggs, vanilla extract and almond extract.
  • Mix in sour cream and heavy whipping cream.
  • Gradually mix dry ingredients into wet ingredients until completely combined.
  • Place about 1/4 cup of batter into prepared cupcake pan 
  • Bake for about 16-18 minutes or until edges are slightly golden. 

• • Let cupcakes cool in pan for about 10 minutes before removing to a cooling rack to finish cooling.
  • Make the frosting by creaming together the cream cheese and cool whip.
  • Mix in the powdered sugar and vanilla extract, if using.
  • Gently fold in the diced strawberries.
  • Place frosting into a large piping bag with a large circle tip.
  • Frost cupcakes and place in fridge until frosting sets (about 30 minutes) 

• Top with whole strawberries.
• Store in the fridge until ready to serve.