I have been so busy with projects that I have been neglecting posting about the things I make. So today you get two cupcakes in one post!
We spent Mother’s Day with my in-laws, and since my sweet mother-in-law has supplied me with wonderful cupcakes accessories, such as cute cupcake papers and spatulas, I knew I had to share some cupcakes made with those awesome gifts. So I made chocolate covered strawberry cupcakes, because strawberries and chocolate are two of the best ways to say thank-you to someone. For these cupcakes I used a basic chocolate cupcake recipe from my Better Homes and Gardens Cupcake book. They were good, but not as moist as they Sweet Tooth Fairy ones I made here. But the strawberry frosting was delicious. I made Strawberry Dream Frosting from a recipe from Girl Inspired. But instead of using strawberry extract I put in real strawberries! But I would suggest pureeing them first, mine were kind of chunky. And to top them off… chocolate covered strawberries! (Huge ones that kept trying to slide right off that frosting!) I even got to put them on the cute cupcake stand my mom got for me 🙂 Unfortunately I didn’t bring my camera up with me so these pics were taken on my husbands phone 😦 But just know that these cupcakes were cute and very tasty.
The next cupcakes I made were for my brother (the one who ate about a hundred cream cheese surprise cupcakes). He got his LDS mission call to Minneapolis Minnesota and went through the temple this past week. So of course we needed cupcakes to celebrate. I have been collecting a list of his favorite treats and one of them was strawberry shortcake. So I made strawberry shortcake cupcakes! Oh my, were these delicious. And my favorite part….. you can fill the cupcakes almost all the way full and they don’t spill over the edge!!! (I am the worst at over-filling cupcakes).
I did however struggle with the frosting because I didn’t completely pay attention to what I was doing and used half-and half instead of heavy whipping cream. Do NOT do this. Your frosting will not whip and will just be a melty mess. But they still tasted amazing and I just dipped every bite of my cupcake into that frosting as I ate it instead 🙂
This recipe came from Cooking Classy
- 3/4 cup + 2 Tbsp granulated sugar
- 1/2 cup cake flour
- 1/4 tsp salt
- 6 egg whites, at room temperature*
- 2 1/2 Tbsp warm water
- 1/2 tsp vanilla, coconut, almond or orange extract (I used coconut)
- 3/4 tsp cream of tartar
- 1 1/2 cups heavy whipping cream
- 6 oz cream cheese, softened
- 1/2 cup powdered sugar
- fresh strawberries, blueberries or raspberries
- Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don’t have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour and the salt.
- In a large mixing bowl, whisk together egg whites, water, extract of choice and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form. Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 – 20 minutes until golden and toothpick inserted into center comes out clean. Cool completely then spread Cream Cheese Whipped Cream over cupcakes just before serving and top with fresh fruit.
- For the Cream Cheese Whipped Cream Topping:
- In a mixing bowl whip heavy cream until soft peaks form. In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream along with powdered sugar and whip until stiff peaks form. Store in refrigerator.
- *I’d recommend working with one egg in a bowl at a time to separate the yolk and white, then pour that separated white into the mixing bowl and continue that process with remaining eggs. I do this simply in case one of the yolks breaks and gets into the whites then you’ll only have to toss out 1 egg and not all of them if you can’t get the yolk out. You don’t want even 1 drop of egg yolk in the cake mixture or it can prevent the whites from whipping to stiff peaks.