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IngredientsEdit

2 1/2 cups sliced fresh strawberries                                               

1/3 cup sugar
3 cups Gold Medal® all-purpose flour                        
1/2 cup sugar                        
2 tablespoons baking powder                        
1/2 teaspoon salt                        
1/2 cup cold butter                                                                             
3/4 cup whipping cream                                                                      
1 teaspoon almond extract                        
2 eggs, beaten    
1 cup whipping cream, whipped, sweetened                                                                         
18 fresh small whole strawberries        
                                

Directions      Edit

1. In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.

2. Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until the mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.

3. On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.

4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

5. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.

Recipe from: Betty Crocker

Which is better Strawberry Shortcake or Strawberry Cupcakes?
 
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The poll was created at 13:44 on June 29, 2013, and so far 9 people voted.

             

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