Stawberry Shortcups and a Floral Prosecco

February is a weird month. It’s technically Winter, but after far too many frigid weeks this year, I’m overly optimistic that Spring is right around the corner. My favorite season changes constantly but Spring is exciting this year because it’s full of things to look forward to. This year it means some large-scale work events, my first half-marathon, a couple of fun trips, and my birthday.

In honor of all of the above, I present Strawberry Shortcups- sweet, fruity and full of hope that we’ll get some warm rays of sunshine in the Northwest, soon.

The love affair with Greek yogurt continues and as usual, it added just the right amount of zing to my cupcakes. I’m also reverting back to stuffed cupcakes, and I’m pleased with the outcome. I have purchased a cupcake baster that’s especially helpful at injecting liquids and compotes into the center but this week was all about ‘no shortcuts’. That means strawberry compote by hand, strawberry whipped cream by hand, and hollowing out each cupcake by hand.


Cupcakes (makes 12):
1 2/3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 egg whites
1/2 cup melted butter
3/4 cup greek yogurt
3/4 cup milk
2 tsp vanilla

Strawberry Compote:
2 cups diced strawberries
1 cup granulated sugar
2 tsp cornstarch

Strawberry Whipped Cream:
1 1/2 cup heavy whipping cream
1 cup sugar
2 tsp vanilla
Portion of Strawberry Compote

I recommend making the strawberry compote first so that it has a chance to thicken. Stir strawberries on medium heat for four minutes. Add sugar and cornstarch for two minutes. The mixture will continue to thicken. Turn off the heat and let it sit.

Mix wet cupcake ingredients. Mix dry cupcake ingredients. Combine and beat until smooth. Batter will be extremely thick. Spoon into 12 cupcake holders and cook at 350 for 20 minutes. Remove and cool.

Hollow out circles in each cupcake with a spoon or knife, about an inch wide. Fill with cooled compote and replace cupcake top.

Meanwhile, combine whipped cream ingredients and beat continuously for six minutes– may take longer. Add the remainder of the strawberry compote for flavor and whip an additional two-four minutes. Frost as your please and garnish with any remaining strawberries. Enjoy!

strawberry shortcups

strawberry shortcups 2

I know I said I’d get creative in 2014, but I keep running into Prosecco’s that I just can’t say no to. I blame my boss for this week’s. Her husband owns an awesome wine distribution company and after a long week at the office, this bottle appeared on my desk with a convincing suggestion to give it a whirl.

santome 1

I based the cupcakes off of this Tanuta Santomè since it had a unique taste– a little bit floral. It’s easily drinkable as I’ve found most Prosecco’s to be but I loved that it had a perfect tie-in to my Spring fever. It was dry, dry, dry (a good thing as strawberry shortcups do tend to have a BIT of cloying sweetness) but hints of citrus and pear also stood out. Besides cupcakes, also good with salami or olives.

Hope everyone has a wonderful week.



One thought on “Stawberry Shortcups and a Floral Prosecco

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