๐ Recipe
Double Decker Strawberry Shortcake Cupcakes
Holy woah....stop what you're doing and schedule a day and time to make these. I'm not the best baker so when my cupcakes turned out smaller than desired, I decided to double stack them and use some strawberry preserves that I had in the fridge. The angel food cake is so good and the tops of the cupcakes are slightly crunchy from the caramelized sugar and egg whites. The addition of the strawberry preserves in the frosting and in the layers gives these cupcakes even more punch. A little warning that they are kinda messy to eat, but I promise you they are worth the extra napkin!
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Ingredients
- Cupcakes
- ยพ Cup Sugar divided
- 4 tablespoon Cake Flour
- 4 tablespoon All Purpose Flour
- โ teaspoon Salt
- ยพ Cup Egg Whites room temperature (about 5โ6 large egg whites)
- 1 tablespoon Warm Water
- ยพ teaspoon Cream of Tartar
- ยพ teaspoon Vanilla Extract
- Whipped Cream Frosting
- 1 ยฝ Cups Heaving Whipping Cream cold
- ยพ Cup Powdered Sugar
- 1 ยฝ teaspoon Vanilla Extract
- 1 tablespoon Strawberry Preserves
- Assembly
- Strawberry Preserves
- Fresh Strawberries
Instructions
- For the Cupcakes
- Preheat oven to 325ยฐF and prepare a cupcake pan with cupcake liners.
- Combine half of the Sugar (6 Tbsp,) Flour, and Salt and sift them together through a fine mesh sieve 5 times. Set aside. (I know this step seems excessive but it really is key!)
- Combine the Egg Whites, Warm Water, Cream of Tartar, and Vanilla Extract and whip with a mixer on low speed until they get foamy.
- Increase speed to medium and continue whipping, adding remaining Sugar 1 tablespoon at a time. Wait 5-10 seconds between each addition to give time for the Sugar to incorporate.
- Increase to medium-high speed and whip until it reaches soft peaks.
- Using a rubber spatula, gently fold the Flour mixture into the Egg Whites a couple tablespoons at a time. Repeat until all the Flour mixture has been added. Itโs important to add the Flour mixture slowly to not deflate the Egg Whites.ย
- Spoon the batter into the Cupcake liners and fill ยพ full โ they should be pretty full. They rise better when more full.
- Bake the Cupcakes until lightly browned, about 18-23 minutes.
- Remove Cupcakes from the oven, then allow to cool completely on a wire rack. The cupcakes do fall a bit as they cool.
- For the Frosting
- Whip together your Cream, Sugar, Strawberry Preserves, and Vanilla on medium-high speed.
- Stop whipping as soon as the mixture becomes smooth and billowy. If you let the ingredients whip for too long, your frosting will curdle or take on a grainy texture. You want it to have a medium peak that forms when you lift up the whisk.
- Assembly
- On the top of a Cupcake, spread 1 teaspoon Strawberry Preserves.
- Top with a second Cupcake and add Frosting.
- Top with fresh Strawberries
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