Strawberry Mint Shortcake Cupcakes

Updated: Jul 29


Cupcake

1/3 cup butter, room temperature

1/4 cup sugar

1 egg

1/4 tsp. salt

1 tsp. vanilla

2 cups flour

1 tbsp. baking powder

3/4 cup milk

1 tbsp. lime zest


Combine butter and sugar. Mix in the rest. Do not overmix. Take half of the strawberry puree and spoon over the batter. Marble slightly by mixing in the puree ever so slightly. Scoop into 12 large cupcake cups. Bake at 400F for 15-20 minutes. Once cooled take a small knife and scoop out the top center of the cupcake. Fill with the remainder of roasted strawberry puree. Top with mint seafoam frosting.


Roasted Strawberry Puree

2 cups strawberries, sliced

1/4 cup sugar


Combine and spread on a parchment lined baking sheet. Bake at 400F for 30 minutes. Puree.


Mint Seafoam Frosting

1 cup sugar

2 tsp. syrup (any syrup of choice)

6 tbsp. water

12 mint leaves


Cook for 5 minutes then remove mint leaves onto parchment paper for cupcake garnish, after they cool off and harden. Immediately, while still boiling, pour the syrup into the meringue.

2 egg whites

1 1/2 tbsp. mint leaves, finely chopped


Beat egg whites until soft peaks form. Add in the mint and slowly pour in the boiling syrup while beating the egg whites. Once combined immediately pipe onto the cupcakes.



Notes


Cupcake recipe, without the lemon zest is my favorite shortcake recipe. Makes 2 round 8 inch shortcakes.


Frozen strawberries can be used.


Seafoam frosting is great for any cake, especially if you run out of icing sugar. Omit the mint and add vanilla or any other flavor.





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