Originally uploaded by CannibalCupcake
This is a super duper easy one… provided you have access to cheap, fresh berries which I hope you do. Pints of raspberries were something silly like 75 cents at Stanley’s Market today so we picked up two and threw them in sugar to get to gettin’ juicy. Meanwhile, I baked a half batch (12 cupcakes) of Magnolia’s famous vanilla cupcakes and some fresh whipped cream. And that’s it. There you go. Cut the cakes in half, go nutty on the toppings and you’re done.
For fresh whipped cream all you need is:
- 3/4 cup whipping cream
- 1 Tbs granulated sugar
- 1/2 tsp vanilla
Throw it all in a bowl and whip it til it’s whipped cream. You’re going to want to double this recipe if you’re making a full dozen shortcakes. I was only making two gigantic ones for my husband. I wrapped the rest of the cupcakes and will probably just top them with leftover cookies and cream buttercream from the vegan cupcakes I just made the other day.
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