I was inspired to make these cupcakes by an episode of Nadiya Bakes, starring one of the winners of the Great British Baking Show, Nadiya Hussain. I enjoyed watching her on the original show, but I’m actually more impressed by her current work! In any event, I didn’t use her actual recipe, but I did use it as a jumping-off point for my own version, which turned out reasonably well. Honestly, I thought they had room for improvement, but multiple people have told me they were great as-is, so I guess you’ll have to decide!
The concept is that you take a golden Oreo and put it in the bottom of a cupcake liner, topped with a single whole strawberry. Then you pour vanilla cake batter over it and bake the cupcakes that way. Topped with a strawberry buttercream flavored with freeze-dried strawberries, the fruity flavor really comes through! That being said, I found that the Oreo got very hard after being baked, which was not to my taste– I did overbake the cupcakes a bit, which may have contributed to the issue, but don’t be surprised if your Oreo toasts up and gets extremely crunchy!
I will note that this cake batter must be essentially foolproof, because despite my putting the ingredients together in completely the wrong order, messing up the amount of liquid, and over-baking the batter because I forgot to set a timer, it still turned out well! As for the frosting, it was fabulous and I will add it to my permanent recipe file– it’s that good!
Strawberry Shortcake Cupcakes (makes 12)
Vanilla Sour Cream Cake Batter (from Food52)
- 1 2/3 cups flour (200g)
- 1 cup sugar (100g)
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 1 egg
- 1/2 cup sour cream (115g)
- 1/4 cup vegetable oil (50g)
- 1 tsp. vanilla extract
- 3 tbs. boiling water
- 12 golden Oreos
- 12 medium strawberries, tops sliced off
- Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, beat egg and sour cream until smooth. Add vegetable oil and vanilla and beat until smooth again.
- Pour egg-oil mixture into dry ingredients and stir to form a thick batter.
- Add boiling water to loosen up the batter and stir until completely smooth.
- Place a golden Oreo into the bottom of each muffin liner and top with a strawberry, cut side down.
- Pipe batter around each strawberry until about 1/2 inch from the top of the liner.
- Bake at 350 for about 15 minutes, until toothpick inserted into the cake comes out clean.
- Cool completely before frosting.
Strawberry Buttercream (from Sally’s Baking Addiction)
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter, room temperature (235g)
- 4 cups powdered sugar (480g)
- 1/4 cup heavy cream (60ml), plus more as desired
- 1 tsp. vanilla
- 1/4 tsp. salt
- Using a mini food processor or blender, pulverize strawberries to a powder.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy.
- Add remaining ingredients and beat until fluffy, about 2 minutes. Add additional cream (I used probably another 3-4 tablespoons) and continue to beat to get a lighter texture if desired. For even lighter frosting you can use milk instead of cream. Personally, I like it fluffy enough that the mixer makes a constant “slapping” sound as it beats the frosting– if you’re not getting that noise, your frosting will be pretty dense.
- Pipe generously onto cupcakes and top with more freeze-dried strawberry powder.