Strawberry shortcake mini cupcakes
Inspired by the beloved store-bought ice cream bar, these two-bite treats are full of sweet berry flavour within and crowned with vanilla-strawberry crumbles on top. All that, and it takes only four ingredients to make them! The cupcake batter is a combo of softened light strawberry ice cream and self-rising flour, and the crumbles are simply vanilla creme sandwich cookies and freeze-dried strawberries that are pulsed together in a mini food processor. The freeze-dried fruit offers a burst of concentrated flavour that makes these treats irresistible.
Vanilla sandwich cookie(s) with cream filling
Strawberry ice cream
- Preheat oven to 350°F. Line 18 cups in a mini muffin pan with paper liners. Pulse strawberries in a mini food processor until finely ground. Crumble cookies into processor; pulse until mixture resembles small pebbles.
- In a medium microwave-safe bowl, microwave ice cream at 50% power until softened, about 1 minute. Stir ice cream until smooth. Stir in flour. Spoon mixture evenly into prepared muffin cups. Sprinkle cookie crumbles evenly over batter. Bake until a wooden pick inserted in center comes out clean, 12 to 15 minutes. Remove cupcakes to a wire rack to cool.
- Serving size: 1 cupcake