Berry Shortcake Cupcakes
Beat the summer heat with a sweet and refreshing twist on a classic dessert! My Berry Shortcake Cupcakes are the perfect way to indulge in the flavors of the season, with light and fluffy cake, topped with homemade whipped cream and a sprinkle of fresh berries.
Cupcake Ingredients
1 1/2 cup flour (180 grams)
1 cup sugar (200 grams)
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, softened (115 grams)
3/4 cup milk (175 mL)
1 whole egg + 1 egg white
Topping Ingredients
12 fl. oz. heavy whipping cream (355 mL)
2 tablespoon powdered sugar
1/2 tsp of vanilla extract
2 cups of sliced berries (I used cherries and strawberries)
4 leafs of fresh mint, sliced, for garnish (optional)
Instructions:
Preheat oven to 350F. Line a 12 cupcake/muffin tin.
In an electric mixer, first place all the the dry ingredients (flour, sugar, baking powder, and salt) and mix briefly. Then add your wet ingredients (vanilla, butter, eggs, and milk) and mix for about 2 minutes.
Spoon or pour the batter into each cupcake liner until it is about 2/3 full.
Bake for about 20-22 minutes.
To make the whipped cream: with your electric mixer, whip your whipping cream, sugar, and vanilla extract for about 3-4 minutes until it forms medium peaks.
Allow the cupcakes to cool completely. Top them with one large dollop of whipped cream, fresh berries, and mint.
Serve immediately and enjoy!
