Shopping list for the cupcakes
12 round cookies
12 small strawberries, hulled
110g soft butter
110g caster sugar
2 free-range organic eggs
1 teaspoon vanilla extract
Strawberry ice cream buttercream
175g soft butter
350g icing sugar
100g strawberry ice cream, melted or
250 ml whipped cream + 2 tablespoons sugar
some halved strawberries, sprinkles
With the nice summer weather we like to eat outside! We often picnic on outings, because our mini-monsters prefer to eat their well-known favorite foods. So that's what we take with us. Like these strawberry shortcake cupcakes with strawberry ice cream - buttercream or whipped cream, we will be baking today.
First make the Strawberry Ice Cream - Buttercreme
Beat the butter until pale and creamy.
Sift in the icing sugar then mix it in.
Add the ice cream, mix it in briefly.
Cover and put minimal 1 hour in the fridge.
Get the cooled buttercream from the refrigerator
Beat it light and fluffy.
Spoon it into a piping bag with a star-shaped nozzle.
Place the buttercream back in the fridge and bake the Strawberry Shortcake Cupcakes
Place a biscuit in each mold.
Place a strawberry in the center.
Mix butter and sugar creamy.
Beat 1 at a time the eggs and vanilla in.
Preheat the oven to 180°C / 160°C
Fold in the flour, in 2 parts.
Make sure the strawberries are well covered.
Bake the cakes in 15 - 20 minutes cooked.
Let cool 10 minutes in the baking tin.
Then let the cakes cool completely on a wire rack.
Pipe rosettes buttercream or whipped cream on the cupcakes.
Wash the strawberries, hull them and cut in halves.
Push half a strawberry into the buttercream,
or top the whipped cream with sprinkles.
What turns out when we are going to eat the cupcakes? Nobody likes the strawberry buttercream, literally nobody! That is quickly solved, we scrape off the buttercream and pipe whipped cream on. And everyone want sprinkles! Now the strawberry cupcakes taste delicious!
Happy Summer!