Mini Strawberry Shortcake Cupcakes

Yields

about 6-7 dozen

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Ingredients

• 1 Yellow Cake recipe
• 1 Seven Minute Frosting recipe
• 2 to 2 1/2 cups strawberry preserves
• 36 to 42 fresh strawberries, sliced in half with the tops removed

Instructions

Preheat oven to 350°F. Prepare Yellow Cake Recipe. Divide batter into mini 24-cup baking pan. Bake 15-18 minutes or until cupcakes spring back to the touch.

While cupcakes are baking, prepare Seven Minute Frosting. Allow cupcakes to cool completely. Spread thin layer of strawberry preserves, then top with small dollop of frosting. Garnish with a strawberry half.

Cupcakes can be stored in airtight container in refrigerator for up to 5 days. Bring to room temperature before serving to allow frosting to soften.