Kiwi strawberry shortcake ice cream cupcakes

Name: Kiwi strawberry shortcake ice cream cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: En
Ingredients: 3/8 cup sugar; 2 Tbls butter, soft; 1/2 an egg; 3/8 cup heavy cream; 1 cups flour; 1 tsp baking powder; heaping 1/4 tsp sea salt; 1 cups strawberries, sliced

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Dessert

Very Easy

35 min

Ingredients

3/8 cup sugar
2 Tbls butter, soft
1/2 an egg
3/8 cup heavy cream
1 cups flour
1 tsp baking powder
heaping 1/4 tsp sea salt
1 cups strawberries, sliced

Preparation

Preparation20 min

Cook time15 min

Put 12 - 16 foil cupcake liners on a cookie sheet. Preheat to 375. Beat the sugar, egg and butter together to combine. When slightly cream, pour in the cream and mix to combine.
In a separate small bowl, whisk the flour, baking powder, and salt together. Add to the wet mixture. Beat on low to combine and then turn it up to high for a short while to make the consistency thick and creamy - but do not overbeat.
Add in the strawberries and stir by hand with a spatula to incorporate. Divide between the liners and spread slightly with a spoon. Liners will only be about 1/2 as full as if you were making full sized cupcakes.
Bake for 16-22 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack to cool. When completely cool, move to the freezer to freeze the cakes. Then, make your ice cream.