Strawberry shortcake cupcake with icecream frosting
Strawberry shortcake cupcakes topped with a strawberry ice-cream frosting.
Nutritionper 1 cupcake›
360
Calories
3.5g
Protein
45g
Carbs
19g
Fat
Ingredients
| 175 g | butter (frosting) |
| 350 g | powdered sugar (frosting) |
| 100 ml | melted strawberry ice cream |
| 1 | white Oreo cookie |
| 1 | strawberry (leaves trimmed) |
| 110 g | clotted cream |
| 110 g | sugar |
| 2 | eggs |
| — | vanilla |
| 110 g | self-raising flour |
| — | freeze-dried strawberries (for sprinkling, optional) |
Instructions
Frosting:
- Beat 175 g butter with 350 g powdered sugar to a cream.
- Add 100 ml melted strawberry ice cream and beat again.
- Leave to set in the fridge for 1 hour.
Cupcakes: 4. On the bottom of the muffin (case) place 1 white Oreo cookie. 5. Place one strawberry on top — with its leaves trimmed off — and leave it standing like a cap. 6. On top, pour over the batter made from: 110 g clotted cream (https://www.curiouscuisiniere.com/clotted-cream/), 110 g sugar, 2 eggs (beating after each), vanilla, 110 g self-raising flour. 7. Pour about one layer around the strawberry without covering it completely. 8. Bake for 15 minutes at 175°C. 9. Once baked, a tip of strawberry still shows on top. When completely cooled, add the frosting from the fridge. 10. You can sprinkle them with freeze-dried strawberries.