Strawberry Shortcake Cupcakes - cooking recipe

Ingredients

Cupcakes
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream
Topping
1 quart strawberry, hulled and thickly sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Preparation

Cupcakes: Heat oven to 350 degrees F.
Line 12 standard muffin cups with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In large bowl with mixer on medium, beat butter and sugar until light and creamy.
Beat in eggs, 1 at a time, then vanilla.
With mixer on low, alternately beat in flour mixture and sour cream until combined.
Continue to beat on medium until batter is thick and smooth.
Spoon batter into a Ziploc bag.
Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
Use a skewer to poke several holes into the top of each cupcake.
Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
Top with sliced berries and a dollop of cream.
Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.