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strawberry shortcake cupcakes

Strawberry Shortcake Cupcakes

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Ingredients
  

Angel Food Cupcakes

  • 2 cups cake flour
  • 2 cups granulated sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup boiling water
  • 1 scant tsp cream of tartar
  • 6 egg whites
  • 1/2 tsp vanilla
  • 1 tsp almond extract

Strawberry Whipped Topping

  • 6 tbsp softened cream cheese 3/4 cup
  • 1 1/2 tbsp flour
  • 1 cup powdered sugar
  • 3/4 tsp vanilla
  • 1 cup whipping cream
  • 1/2 cup seedless strawberry preserves

Instructions
 

Angel Food Cupcakes

  • Preheat oven to 350 degrees
  • In a large mixing bowl, sift together flour, sugar, salt and baking powder
  • Bring water to boil and blend into dry ingredients with hand mixer
  • Set aside to cool
  • Beat egg whites, cream of tartar, vanilla and almond extract together in stand mixer until they reach stiff peaks
  • Gently fold egg whites into batter until incorporated
  • Prep two muffin tins with cupcake liners
  • Fill each liner 3/4 full
  • Bake cupcakes for 18-20 minutes, until toothpick inserted comes out clean
  • Allow to cool before frosting

Strawberry Whipped Frosting

  • Place cream cheese in the bowl of a stand mixer
  • Sift together flour and powdered sugar
  • Cream the cheese, flour, and sugar together
  • Blend in the vanilla until fully combined
  • Add whipping cream and beat until light and fluffy (4-5 minutes)
  • Mix in preserves to distribute throughout the frosting
  • Pipe or spread onto tops of cooled cupcakes
  • Top each cupcake with a strawberry to serve