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Supplies
Ingredients
For Cupcakes
For Whipped Cream & Strawberries
Directions
1
STRAWBERRIES:
2
Wash and slice 1 pound of fresh strawberries.
3
Add to a small mixing bowl and mash.
4
Mix in 1 tablespoon of sugar.
5
Cover and refrigerate.
6
CUPCAKES:
7
Preheat oven to 350-degrees F.
8
Prepare muffin tins by lining with 12 cupcake liners.
9
In a medium mixing bowl, add:
- Sift 1 cup of flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
10
Slightly soften 1/2 cup of butter.
11
In a medium bowl, add the softened butter and 1/2 cup of sugar.
12
Using an electric mixer (double beaters), cream together butter and sugar until light and fluffy.
13
Add 2 eggs and 1 teaspoon of vanilla, then mix
14
Add half the flour mixture with 3 tablespoons of milk. Mix well.
15
Add the rest of the flour mixture with 3 tablespoons of milk. Mix until incorporated.
16
Divide batter into prepared muffin tins, filling each of them approximately 3/4 full.
17
Bake at 350-degrees F for 15-20 minutes, until done.
18
WHIPPED CREAM:
19
In a large mixing bowl, combine:
- 1/2 cup or 120g/ml of cold heavy cream
- 1 tablespoon of sugar
- 1/4 teaspoon of vanilla extract
20
Using a handheld or stand mixer fitted with a whisk attachment on medium-high speed, whisk until medium peaks form, about 3–4 minutes.
21
Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts.
22
If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
23
Use immediately or cover tightly and store in the refrigerator for up to 24 hours!
24
ASSEMBLE:
25
Cool the cupcakes.
26
Add whipped cream and mashed strawberries on top!
Notes
The original recipe calls for 3/4 cup of sugar if you prefer a sweeter taste.
This is the link to the recipe I referenced to curate this version. I mostly tweak the ingredients and simplify the directions.
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