Strawberry Shortcake™ Strawberry Cupcakes with Strawberry Frosting Recipe

DIRECTIONS

Cupcakes

1. Preheat oven to 350˚F and line muffin tins with paper liners.
2. In a measuring cup, whisk together the half and half and the apple cider vinegar; set aside.
3. Whisk together the flour, baking powder and salt in a bowl. Set aside.
4. In a separate large bowl, whisk together the oil and sugar.
5. Add the eggs, one at a time, to the oil mixture whisking well after each addition.
6. Add the strawberry jam, almond extract and vanilla extract. Stir well.
7. Mix in half of the dry ingredients.
8. Add all the half and half mixture and food coloring (if using). Stir to combine.
9. Mix in the remaining dry ingredients, until just incorporated. Do not over-mix.
10. Divide batter into paper lined muffin tins 2/3 full.
11. Bake at 350˚ F for 15-18 minutes or until a toothpick inserted into the center comes out clean.
12. Transfer cupcakes to a wire rack to cool completely.
13. Frost with strawberry frosting.

Frosting

1. Place the 25g of freeze-dried strawberries in a food processor and blend until you have a fine powder; set aside.
2. In the bowl of a mixer, cream the shortening, vanilla extract, almond extract and salt until smooth and creamy.
3. Beat in half the powdered sugar followed by ¼ C. of the half and half.
4. Add the remaining powdered sugar and follow with enough of the remaining half and half to reach the desired consistency.
5. Frost the cooled cupcakes and top with a slice of freeze-dried strawberry, if desired.