Description
Deliciously simple Berries & Cream Cupcakes topped with fresh mixed berries and chocolate.
Ingredients
Scale
- 1 cup butter, softened
- 1 ½ cups sugar
- 2 ⅔ cups all-purpose flour
- ⅓ cup cornstarch
- ½ tsp salt
- 2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
- 5 egg whites
- 1 pint whipping cream
- ¼ cup sugar (for sweet cream)
- 1 tsp almond extract
- 3 cups fresh mixed berries (for toppings)
- semi-sweet chocolate, melted (for drizzling)
Instructions
- Prep: Preheat oven to 375 degrees F. Line a standard size cupcake pan with paper liners or silicon cups.
- Batter: In a small bowl, beat the egg whites until stiff peaks form. Set aside.
- In a separate mixing bowl, cream the softened butter until nearly white in color. Add sugar, vanilla extract, and milk. Mix well.
- Combine dry ingredients in another bowl and add to wet butter mixture gradually, mixing as you go.
- Gently fold in the egg whites into the batter until fully incorporated.
- Fill cupcake liners 2/3 full with batter.
- Bake for 20 minutes or until the tops are golden. Remove from oven and cool completely.
- For sweet cream: Beat heavy whipping cream, sugar, and almond extract until thick and stiff peaks form. Keep in fridge until ready to use.
- Wash and dry fresh berries, removing stems. Cut berries as needed.
- Assemble: Top cooled cupcakes with whipped cream and fresh berries. Drizzle melted chocolate over cupcakes before serving. Enjoy!
Notes
- Make sure to let cupcakes cool completely before frosting.
- Use a variety of berries for a colorful presentation.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg