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Strawberry Shortcake Cupcakes

 

Ingredients

 

Cupcakes

  • 3 1/3 cups of all-purpose flour

  • 1 teaspoon of baking powder

  • 1 teaspoon of salt

  • ½ teaspoon of baking soda

  • 1 cup of Challenge Butter, melted and cooled

  • 2 cups of sugar

  • 4 egg whites

  • 1 ½ cup of milk

  • ½ cup of vanilla flavored Greek yogurt

  • 2 tablespoons of vanilla paste (vanilla extract can be substituted)

  • 48 small to medium strawberries, washed and dried

 

Double Strawberry Frosting

  • 8 ounces tub of Challenge Strawberry Cream Cheese Spread

  • 4 tablespoons of Challenge Butter, room temperature

  • 1 tablespoon of vanilla extract

  • 3 cups of confectioners’ sugar

  • 1 cup of diced freeze dried strawberries

  • Pink food color, optional

 

Directions

  1. Preheat oven to 350 degrees. Line two cupcake trays with cupcake liners.

  2. Combine flour, baking powder, salt and baking soda in a large bowl.

  3. In a second bowl, blend together butter and sugar with a hand mixture or stand mixture on low speed. Mix in egg whites, milk and yogurt.

  4. Slowly mix in flour mixture, mix until well blended.

  5. Divide cupcake batter among cupcake liners, about ¾ full.

  6. Remove the stems and leaves from 24 strawberries. Insert a strawberry in the center of each cupcake.

  7. Bake cupcakes in oven for 20 minutes or until a toothpick can be inserted into the cake and comes out clean. Let cupcakes cool.

  8. To create your frosting, whip together cream cheese, butter and vanilla until smooth and creamy. Slowly add confectioners’ sugar. Stir in freeze dried strawberries. Stir in food coloring if desired.

  9. Decorate and frost cupcakes by using a piping bag or knife to apply frosting. Place a fresh strawberry on top. Store in refrigerator until ready to eat!

 

Creates 2 dozen cupcakes

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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