- 1
Preheat the oven to 350°F. Spray a muffin pan with nonstick spray and lightly flour the cups.
- 2
Blend together the butter, sugar and vanilla in a large bowl. One by one, add in the eggs and beat until smooth. Slowly add the flour, baking powder and salt. Blend until just combined, being careful not to over-mix.
- 3
Spoon the batter into 10 of the cupcake cups. Bake about 15 to 20 minutes until golden and edges start to brown slightly. Use a toothpick inserted in the center and make sure comes out clean.
- 4
Let them cool for 10 minutes in the pan and then put on wire rack to cool completely. Split in half and refrigerate.
- 5
To serve, place a halved poundcake cupcake on each plate. Add either a scoop of Blue Bunny Soft Vanilla or use a gallon zipper bag with the corner ½ inch cut off to pipe a swirl of Blue Bunny Soft Vanilla on to the cupcake half. Place the top of the cupcake either on the side or on top of the Soft Vanilla as desired. Top with strawberries and, if from frozen, the strawberry juice.
