Pound Cake Cupcakes
Ingredients
The cupcakes
-
1
cup
sifted cake flour
-
¼
teaspoon
salt
-
⅓
cup
unsalted butter
-
1
cup
superfine sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
⅓
cup
heavy cream
The whipped cream
-
1½
cups
heavy cream
-
1½
tablespoons
granulated sugar
-
½
teaspoon
vanilla (optional)
Toppings
-
1½
cups
berries of your choice
Instructions
- Line the cupcake pan without preheating the oven.
- Sift together salt and flour, then sift again.
- In a mixer, beat butter and sugar until lightened in color.
- Add eggs one at a time, beating after each addition, then add vanilla.
- Mix in half of the flour, then all of the cream, followed by the remaining flour.
- Beat the batter on medium-high speed until smooth.
- Fill cupcake cups ⅔ full and tap to remove air bubbles.
- Bake in a cold oven set to 350°F for 20-27 minutes until golden.
- For whipped cream, chill bowl and whisk, then whip cream with sugar and vanilla until soft peaks form.
- Spoon whipped cream over cupcakes, add berries, and top with more whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
298
Total fat
27g
Total carbohydrates
19g
Total protein
3g
Sodium
150mg
Cholesterol
80mg
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