Strawberry Shortcake Cupcakes

I had egg whites left over from a previous recipe and strawberries that were going to go bad.

Strawberry shortcake cup cakes, it is!

One minor problem….I couldn’t find my damn muffin tin. It took me a eek to find the damn thing. a WEEK!!!!! Where was it? In a laptop messenger bag in my closet. How it got there is beyond me. This is why the house needs to be done, so that I can put stuff where it should be and not have to take a week of searching to find it.


The original plan was angel food cake cupcakes with a strawberry inside and vanilla buttercream frosting with a strawberry glaze drizzle. Very gourmet. Very bright, and pretty, and nice. But that didn’t happen.

The damn egg whites wouldn’t create strong peaks. I don’t know why. I blame this house and the humidity. So, I had to improvise.

This actually tastes like a strawberry shortcake. Add the whipped cream frosting and it’s perfect.

Who doesn’t like non messy, portable strawberry shortcakes.


Strawberry Shortcake Cupcakes

1/2 cup sugar
1/2 cup flour
1/4 teaspoon salt
6 egg whites
2 1/2 Tablespoons warm water
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla
16 strawberry halves

whipped cream frosting


Mix half of the sugar, flour and salt in a medium bowl.

In a large mixing bowl, whisk together egg whites, water, cream of tartar and extract until well combined.

With mixer, whip mixture while slowly adding remaining sugar until fluffy.

Slowly add the flour mixture over top of egg white mixture and fold in with a rubber spatula until well combined.

Place a strawberry half in each paper liner.

Pour batter over strawberry halve until the cupcake liner is nearly full.

Bake at 350 for 18-20 minutes.

Let the cupcake cool completes before frosting.

Makes 16. PER CUPCAKE. Calories: 29, Carbohydrates: 5 grams, Sugar: 2 grams, Protein: 2 grams.

WITH FROSTING. Calories: 105, Carbohydrates: 12 grams, Sugar: 8 grams, Protein: 2 grams.

I like how there’s barely any sugar or flour in it. It’s almost on the border of being gluten free but isn’t. And without frosting it’s only 29 calories. 29! They even taste amazing without the frosting.

The strawberry in the middle is a delightful surprise as well as how moist these cupcakes are. They are almost like sponge cake. Take one bite of the whole thing, and it’s like eating strawberry shortcakes.

The best thing about this is portion control. Want some strawberry shortcake but aren’t willing to sacrifice carbs or calories, make these. Cupcakes are essentially portion controlled slices of cake and other desserts to keep you from eating the whole thing. And they are literally the perfect slice, not to small that you get another slice and not too big that you feel like an ugly fat slob as you devour the whole slice.

If you add too much frosting that the whole portion control flies out the window. Why would people put twice the amount of frosting as there is cake is completely beyond me. Less is more. Frosting to add flavor, sweetness, compliment the cake, not to overthrow it and cause a sugar coma.


1 thought on “Strawberry Shortcake Cupcakes

  1. Pingback: Pineapple Angel Cake | The DIABETIC Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s