Spring is on its way! I usually enjoy winter, but it seems the older I get the earlier I look forward to spring. Of course, everything is connected to food. The fresh fruits and vegetables of spring and summer simply delight my taste buds–the colors, the flavors, the variety!Even though it’s not strawberry season, I’m already experimenting with recipes for spring and summer! I always look forward to strawberry shortcake. It’s more of a summer dessert, but I’ve really been craving those bright, plump, juicy strawberries.In anticipation of spring and summer, here’s a delicious strawberry shortcake cupcake recipe that is gluten free, low carb, and sugar free.
Strawberry Shortcake Cupcake – THM S
INGREDIENTS
- 2 eggs
- 1/4 cup egg whites
- ⅓ cup Greek yogurt
- 3 tbsp heavy whipping cream
- 2 tbsp unsalted butter, melted, or 2 tbsp coconut oil, melted
- 1 tsp. vanilla extract
- 1 splash of almond extract
- 1/2 cup Gentle Sweet Blend
- 1 cup Baking Blend
- 1 1/2 tsp. baking powder
- 1/2 tsp baking soda
- Fresh Hulled Strawberries
Whisk the wet ingredients. In a separate bowl, mix the dry ingredients together. Add the wet ingredients to the dry ingredients and beat with a hand mixer until combined. Fill cupcake liners 2/3 full and then place hulled strawberry down into center of each batter filled cupcake liner in pan. Bake on 350 for approximately 20 minutes or until toothpick tester comes out clean. There will be a little more moisture around strawberry.
Topping
You can serve with a dollop of homemade whipped cream sweetened to taste or you can make a thicker topping with 4 oz softened cream cheese, 1/2 cup heavy whipping cream, 2 tbsp Gentle Sweet Blend or add more to taste. (I like subtle sweetness in my whipped topping.) Pipe onto top of cupcake. Enjoy!
