Ice Cream Truck-Style Strawberry Shortcake Cupcakes
- Level: Easy
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 173
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 201
- Total: 15 min
- Active: 15 min
Ingredients
1 cup shortbread cookies
1 cup freeze-dried strawberries
1/2 cup puffed rice cereal
1 tablespoon unsalted butter, melted
Kosher salt
24 frosted vanilla cupcakes
Sliced fresh strawberries, for garnish
Directions
- Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together.
- Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry.