Vanilla Cupcakes with Strawberries and Cream
"Vanilla cupcakes make a nice substitute for the traditional sponge cake that is usually served with strawberry shortcake. This can be made into a large 6 cup muffin pan or a regular 12 cup cupcake pan. The time and temperature will vary depending on what size of pan you use.(12 cupcakes: adjust the temperature to 350 degrees and bake for approx. 20 minutes). The amount of strawberries and whipped cream to use in this recipe is just an estimate. Use as much or as little as you wish. Sometimes I like to grate a little dark chocolate over the top for just a little extra yum!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (96.1 g)
- Calories 249.9
- Total Fat - 11.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 56.3 mg
- Sodium - 184.1 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 1.2 g
- Sugars - 16.4 g
- Protein - 4 g
- Calcium - 75.4 mg
- Iron - 0.5 mg
- Vitamin C - 2.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees.
Step 2
Line a 6 cup large muffin pan with paper liners; set aside.
Step 3
In a mixing bowl, mix butter and sugar until creamy.
Step 4
Add in the vanilla and eggs; mix until well blended.
Step 5
Mix in the flour, salt, baking powder and milk.
Step 6
Spoon mixture equally into paperlined cupcake pan.Optional: Sprinkle a little granulated sugar on top of batter.
Step 7
Bake for 25 minutes until lightly golden or a toothpick inserted into center of the cupcake comes out clean.
Step 8
Cool cupcakes in the pan about 5 minutes before removing to a wire rack, then cool cupcakes completely.
Step 9
Serve on individual plates topped with whipped cream and strawberries. Optional; grated chocolate over the top.
Tips
No special items needed.
3 Reviews
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