I Am Baker

Red Velvet Strawberry Shortcake Cupcakes

A couple years ago I made a Red Velvet Strawberry Shortcake Cake.  Little did I know (as is most often the case when I am creating recipes!) that it was an original recipe.  Whoopee!

These cupcakes today are the babies to that original cake. With a special twist of course!

Red Velvet Strawberry Shortcake Cupcakes!

 

I can’t think of any better time to enjoy a strawberry shortcake than the long, golden and warm days of summer.  So adding this cupcake to my summertime baking was a really natural progression!  I love the light whipped cream and the fresh tart strawberry in combination with the dreamy red velvet cake.  It’s win, win, WIN.

Red Velvet Strawberry Shortcake Cupcakes!

 

However… I made one very tiny teensy weensy addition.

Grenadine!  I drizzled a bit (maybe 1/2 teaspoon) over the top and let it soak into those glorious strawberries.  Then, realizing just how amazing that tasted, I got the idea to drizzle some more on the cupcake prior to assembling them.  Do it.  Just do it.

Assembling these cupcakes it really easy:

Prepare red velvet cupcakes. (recipe below)

Red Velvet Strawberry Shortcake Cupcakes!

Drizzle grenadine. (optional) Cut up strawberry into flat slices.  Place on cupcake.  Drop a dollop of whipped cream on top.  Cover with more strawberries.

Drizzle with more grenadine. (optional)

Then eat seven because it’s fruit and good for you.*

*It’s not good for you.  Don’t listen to me, I write a blog about sugar and cake.

I used Cool Whip because I love it, but you can certainly use a homemade whipped cream.  (this recipe is great, simply swap out the peppermint for vanilla)

Red Velvet Strawberry Shortcake Cupcakes!

 

That extra layer of strawberries under the whipped cream makes such a difference.  Then when you bite into the red velvet… it’s so unexpected!  But amazing.

Seriously amazing.

Red Velvet Cupcakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1-3 tablespoons red gel food coloring (use as much or as little you need to reach desired color)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk flour, sugar, cocoa powder, baking soda, and salt together.
  3. To the large bowl of a stand mixer add buttermilk, oil, eggs, food coloring, vinegar, and vanilla and beat until well blended, about 2 minutes.
  4. With mixer on low speed, slowly beat in flour mixture until blended.
  5. Fill muffin cups two-thirds full.
  6. Bake 18-20 minutes or until a toothpick inserted in center of cupcake comes out clean. Let cool in pan on a wire rack 10 minutes; remove from pan and cool completely on rack.
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Recipe adapted from Redbook Magazine.

Red Velvet Strawberry Shortcake Cupcakes!

 

If you like this recipe, be sure to check out my new book, Surprise-Inside Cakes!

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