Kiwi strawberry shortcake ice cream cupcakes

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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Preparation

• 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.