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Yields:
16
Prep Time:
25 mins
Total Time:
1 hr 15 mins
If there's one thing I've learned working at Delish, it’s that there's always more than one way to make your favorite dish, especially when it comes to desserts. When I was asked to create the best spring dessert in a challenge with editors from Good Housekeeping and Women's Health, I started dreaming up the perfect ode to Strawberry Shortcake. I knew exactly how to honor this classic—a cupcake with a surprise!
First, I decided I wanted the shortcake to be lighter than a biscuit, but still substantial enough to hold the berry inside. I created the white cupcake using Country Crock® Plant Butter with Olive Oil and coconut milk, rather than dairy. The coconut milk gives the cupcake a touch of delicious coconut-y flavor that goes so well with the berries.
Scooping out the center of the cupcake forms the perfect pocket for a ripe strawberry, creating the surprise center. Then, the Country Crock® Plant Butter whips into a light and airy buttercream that covers the berry to top off the irresistible combo.
Tried it yet? Tell us what you think in the comments!
Want to try the other spring desserts in this video? Get the Carrot Cake Cupcakes from our friends at Women's Health and the recipe for the Lavender Madeleines from Good Housekeeping.
Made these? Let us know how it went in the comment section below!
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Ingredients
For Cupcakes
- 2 cups
all-purpose flour
- 3 Tbsp.
cornstarch
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 2
sticks Country Crock® Plant Butter with Olive Oil, at room temperature
- 1 1/2 cups
sugar
- 3
large eggs
- 1 tsp.
pure vanilla extract
- 3/4 cup
coconut milk
- 16
medium strawberries, hulled
- 1/2 cup
strawberries, finely diced for serving
For Plant Butter Whipped Topping
- 2
sticks Country Crock® Plant Butter with Olive Oil, at room temperature
- 4 cups
powdered sugar
- 2 Tbsp.
coconut milk
- 1 tsp.
vanilla
Pinch of salt
Directions
- Step 1Preheat the oven to 350° and line 2 cupcake tins with 16 liners. In a medium bowl, whisk the flour with cornstarch, baking powder, and salt. Set aside.
- Step 2In a large bowl, beat Country Crock® Plant Butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, then add the vanilla.
- Step 3Add half of the dry ingredients to the wet and mix until just combined. Add the coconut milk and remaining dry ingredients and mix until just combined.
- Step 4Fill each cupcake liner with 1/4 cup batter and bake until a toothpick inserted in the center comes out clean, about 24 to 26 minutes. Let cool on a wire rack in tins.
- Step 5Meanwhile, make frosting: in a medium bowl, beat the Country Crock® Plant Butter with the powdered sugar, coconut milk, vanilla, and salt until smooth and fluffy.
- Step 6Using a melon baller or paring knife, cut a small circle in the center of each cupcake, about the size of each strawberry. Press strawberries into cupcakes, tip down.
- Step 7Transfer frosting to a pastry bag fitted with a large star tip. Pipe frosting onto cooled cupcakes and garnish with diced strawberries.
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