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David_Venable

Vanilla Cupcakes with Whipped Strawberry Frosting...Spring Has Sprung!

by on ‎04-04-2014 04:21 PM

Hello, foodies…


I’m back for In the Kitchen with David this Sunday! I’m so glad you enjoyed my Chocolate Chip Lava Cookies. Mary QVC said you were all over those cookies in the chat on Wednesday and it looks like lots of you shared them like MAD on Facebook—thank you! Hopefully you’ll be just as excited about Sunday’s muffin pan creation, my Vanilla Cupcakes with Whipped Strawberry Frosting!


Vanilla Cupcakes with Whipped Strawberry Frosting


Vanilla Cupcakes with Whipped Strawberry Frosting
Makes 34–36 Mini Cupcakes


Ingredients:
Cupcakes:



  • 3/4 cup + 2 Tbsp cake flour

  • 3/4 tsp baking powder

  • 1/8 tsp baking soda

  • 1/4 tsp salt

  • 2 large eggs

  • 1/2 cup + 1 Tbsp sugar

  • 2 tsp vanilla extract

  • 1/3 cup vegetable oil

  • 1/3 cup buttermilk


Frosting:



  • 1/2 cup heavy whipping cream, cold

  • 3 oz cream cheese, softened

  • 1/4 cup confectioners’ sugar

  • 1/4 tsp vanilla extract

  • 1 Tbsp seedless strawberry jam

  • 1/4 cup finely chopped fresh strawberries


Directions:



  1. To prepare the cupcakes, preheat the oven to 350°F. Line 2 (24-cup) mini muffin pans with mini cupcake liners. Whisk together the cake flour, baking powder, baking soda, and salt in a medium-size bowl. Set aside.

  2. Whip the eggs and sugar in the bowl of a stand mixer fitted with the wire whip attachment, on medium speed, until they’re light, creamy and pale yellow. Reduce the speed to medium-low and add the vanilla and oil, mixing until combined. Slowly add the flour mixture, alternating with the buttermilk in 3 batches, and mix until just combined and smooth, scraping down the sides of the bowl if necessary.

  3. Pour the cupcake batter into the lined muffin pans, filling each cup 3/4 full. Bake on the bottom rack of the oven for 16–20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely.

  4. To prepare the frosting, whip the heavy cream in the bowl of a stand mixer fitted with a wire whip attachment, until medium-size peaks form. Place the whipped cream into a small bowl and refrigerate.

  5. Place the cream cheese into your mixing bowl and mix with the paddle attachment until creamy. Add the confectioners’ sugar, vanilla, and strawberry jam and mix until evenly combined and no lumps exist. Fold in the fresh chopped strawberries so that they're evenly distributed. Gently fold the whipped cream into the cream cheese mixture, being careful not to overwork the cream.

  6. Place the frosting into a piping bag fitted with a plain tip, and pipe the frosting on top of each cupcake. If desired, garnish each cupcake with a quartered strawberry.


This recipe is prepared using the Temp-tations® Old World 24-Cup Mini Muffin Pan with Wire Rack (K37849).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


We like to bring you fresh, new, and interesting recipes on In the Kitchen with David. But sometimes there's nothing better than a classic. This is our favorite vanilla cake recipe...enjoy as is, or make it your own by adding fruit, nuts, and other flavorings or frostings. If you haven’t tried a strawberry whipped frosting like this, get ready for a real treat. It’s light, refreshing, and so perfect for spring and Easter time!


Speaking of Easter, have you started getting ready? If you haven’t gotten your gadgets and entertaining items just yet, you’ll want to join us on Sunday to be sure everything arrives in time. You’ve got a few extra days to pick up your gourmet holiday favorites, so give your menu some thought this week. Just remember…every great host or hostess takes some shortcuts and no one has to know that you didn’t make those croissants or adorable Easter cookies from scratch. For the foods you do have time to make, don’t forget to check “David’s Main Menu” for inspiration. And stay tuned for a special blog on Thursday…I’ve compiled a list of our favorite Easter-time recipes and we’re putting them on all on Pinterest.


Join me for cupcakes on Sunday at Noon ET, foodies. Here’s something to noodle over until then: what’s the difference between a cupcake and a muffin?



 


Keep it flavorful!
—David

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