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In England, strawberries and cream are a summer staple. Whether sitting in the stands at Wimbledon or making the most of the small amount of British summer sunshine, strawberries & cream will probably be there.
I put my own little spin on traditional strawberries & cream and turned it into a fluffy cupcake.
These are so, so super easy to make and the taste pretty darn great too.
A few chopped strawberries and a little cream in a vanilla cupcake batter, topped with homemade whipped cream and sliced strawberries.
YUM.
Strawberries & Cream Cupcakes
August 28, 2014
Category
Cakes & Cupcakes
Persons
18
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Cupcakes:
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 cups AP flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 eggs
- 1 tsp. vanilla extract
- 1/3 cup chopped strawberries
- 2 tbsp. heavy whipping cream
Topping:
- 1 1/2 cups heavy whipping cream
- 1 tsp. vanilla extract
- Strawberries, sliced
Instructions
- Preheat oven to 350°F and line muffin pan with cupcake liners.
- In a bowl, cream butter and sugar.
- In a separate bowl, mix together flour, baking powder and salt.
- Add eggs, one at a time, to butter-sugar mixture, beating well after each addition. Add vanilla extract.
- Fold in flour mixture, then gently add chopped strawberries and cream.
- Scoop batter into cupcake liners and bake for 20 minutes. Remove from oven and cool in pan for 5 minutes before placing on wire rack to cool completely.
- For topping, whip cream until soft peaks form. Scoop onto cupcakes and top with strawberry slices.
