Strawberry Shortcake Cupcakes

Step 1

Preheat the oven to 180C/350F

Step 2

Line a muffin tin with 12 paper liners

Step 3

Combine the milk and vinegar in a small bowl, set aside

Step 4

Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy

Step 5

Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined

Step 6

Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine

Step 7

Add half the flour mix to the butter mix and beat until just combined

Step 8

Add the milk, followed by the rest of the flour, and beat until just combined

Step 9

Divide the batter evenly between the cupcake liners

Step 10

Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean

Step 11

Cool before frosting

Step 12

While the cupcakes are baking make the strawberry sauce

Step 13

Combine the strawberries, sugar, and lemon juice together in a small saucepan and heat over medium heat, stirring occasionally, for 10 minutes, or until the strawberries have broken down and the mixture has thickened

Step 14

Remove from the heat and pass the mixture through a fine-meshed sieve to remove any clumps

Step 15

Place in the fridge to chill completely

Step 16

Combine the cream, sugar, and vanilla in a large bowl, or the bowl of a stand mixer

Step 17

Whisk on medium-high until the cream reaches stiff peaks

Step 18

Transfer the cream to a piping bag fitted with a large round tip and pipe a dollop on each of the cupcakes

Step 19

Use a small spoon to create a deep swirl on top of each cupcake and drizzle with the cooled strawberry sauce

Step 20

Top with a fresh strawberry half and enjoy!