strawberry shortcake cupcakes

Spring has sprung early this year, but there are certainly no complaints here. In celebration of my favorite season and love of its delicious strawberries (and perhaps a little pinspiration via Food & Wine), I decided to make strawberry shortcake cupcakes.  After about 20 minutes at 350 degrees, I let them cool on racks for about an hour.

While I waited, I prepared the strawberries by soaking them in an apple cider vinegar and water mixture to get rid of any bacteria and dirt.  Then I sliced them just to the caps so I could fan them out on the icing.

Then I prepared and sampled the icing…

By the way, I live in Nike running clothes on the weekends. Don’t judge. After waiting extra long enough so the icing wouldn’t melt off the cupcakes, I began icing.

Then delicately pressed a strawberry fan on each cupcake.

And, because I like to stage pretty pictures of my delicacies, I gorilla glued one candlestick and saucer from the Dollar Tree and placed a cupcake atop it.

Finally, because I don’t need 24 cupcakes for myself, I individually wrapped them to give away to friends and coworkers. I go to the Dollar Tree for all my gift-wrapping essentials, including party bags and clear cups. I already had some pink ribbon to tie around each bagged cupcake. I wanted everyone that received a cupcake to feel like they were getting a special treat.

And for the final ooh and ahh effect:

I must admit, they were enjoyed by all. I even saved one or two for myself to enjoy…okay, maybe three or four. 🙂

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