Cupcakes! by Elinor Klivans

Author:Elinor Klivans
Language: eng
Format: mobi, epub, pdf
ISBN: 9781452102962
Publisher: Chronicle Books LLC
Published: 2013-08-03T04:17:10+00:00

strawberry shortcake cupcakes

My dad was a produce shipper, so I grew up with fruit coming in bushels and berries coming in flats. Mom could always count on having plenty of strawberries to serve with her light sponge-cake cupcakes that she heaped, and I mean heaped, with strawberries and loads of whipped cream. The biggest strawberries, “toppers” my dad called them, were put aside to crown each cupcake. Mmmm—it was a happy childhood.

These shortcakes are made with an old-fashioned hot milk sponge cake. Beating hot milk into the whipped eggs cooks the eggs slightly, stabilizes the fluffy batter, and consistently produces a moist, light sponge cake. Before they are filled, these cupcakes can be tightly wrapped and frozen for up to a month. Take out as many cupcakes as you need and defrost them still in their wrapping. The quantities below are for about 1/2 cup of strawberries and a generous 1/2 cup of whipped cream for each shortcake—but more is fine, too.

Make the cupcakes. Position a rack in the middle of the oven. Preheat the oven to 350°F. Line 12 extra-large muffin tin cups with large paper liners. Spray the paper liners with nonstick cooking spray.

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