Thursday, April 17, 2014

Strawberry Short-Cupcakes

I think the strawberry was just a bit too big for this cupcake...but I am okay with it. These are delicious!


Cupcakes (~36):
3 c. flour
2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
6 eggs
2 c. butter, softened
1/2 c. milk
2 tsp. vanilla extract
36 strawberries, tops removed

Whipped Cream Frosting:
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 c. heavy cream

Cupcakes:
1. Preheat oven to 350 degrees and line the cupcake pans.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.


3. In another large bowl, cream butter until fluffy.


4. Add one egg at a time until well combined, then add vanilla and milk. Scrape down the sides occasionally.


5. Slowly add the dry mixture to the butter mixture ad mix until well combined.


6. Fill cupcake liners about 3/4 of the way full.


7. Bake for 20 minutes.
8. Let cupcakes cool completely.


Whipped Cream Frosting:
9. Combine cream cheese, sugar, vanilla extract, and almond extract.
10. Slowly pour in heavy cream and whip until it can hold a stiff peak.


Assembly:
11. Cut out the center and place a strawberry in each cupcake.


12. Top with frosting.
13. Stuff face!


Original Recipe: Lady Behind the Curtain

Might also enjoy:
Berried with White Chocolate
Rose Water Ganache
Apple Dumplings
White Chocolate
Raspberry Cheesecake

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