Mini Strawberry Shortcake Cupcakes
72 to 84 mini cupcakes
- 1 Yellow Cake recipe
- 1 Seven MInute Frosting recipe
- 2 to 2 1/2 cups strawberry preserves
- 36 to 42 fresh strawberries, sliced in half, with the tops removed
Preheat oven to 350°F. Prepare cake recipe according to directions. Divide batter into a mini 24-cup baking pan.
Bake for 15 to 18 minutes or until cupcakes spring back to the touch. While cupcakes are baking, make frosting.
Allow cupcakes to cool completely. Spread on a thin layer of strawberry preserves, then top with a small dollop of frosting. Garnish with a strawberry half, if desired.
Cupcakes can be stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving to allow frosting to soften.