A small break

I took a break from bento for a day and let Aaron’s father handle lunch because I had five dozen cupcakes to make! There was a commemorative 9.11 mile ruck march on post and my husbands unit participated, at the end of the ruck march they had a barbeque and I signed up to bring a dish. I made strawberry shortcake cupcakes with white chocolate whipped cream and they were delicious. Unfortunately because they had to be easily distributed and also had to sit out for a couple of hours waiting on the soldiers to come they were not very pretty at all, I think in this case though, it was definitely worth it.

Shortbread cupcakes

Shortbread cupcakes

 

I was quite proud to make the shortcake cupcakes from scratch, as I usually use boxed cake. They turned out very well and were pretty simple to make and only took 20 minutes a batch to bake, perfect for mass production. While the first batch of cupcakes were baking I sliced and sugared 9 cups of strawberries and refrigerated them. By far the most difficult part of the cupcakes was the white chocolate whipped cream. You can find the recipe that I used here. I would eat this whipped cream by the spoonful if it were socially acceptable

The finished product was less than beautiful

The finished product was less than beautiful

If you would like to make this and would like to make it more attractive, I would suggest serving either the cupcake or piece of cake on a plate with a small pattern around the edge and then topping it with a generous amount of sugared strawberries and then a dollop of whipped cream about half the amount of the strawberries. If you don’t care about aesthetics I would highly suggest simply slathering the cake with whipped cream and strawberries, about one part cake to one part whipped cream/ strawberry mixture.

 

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