Whipped Cream Vanilla Cupcakes

These are light little airpockets of sweet nummy-ness. They are fairly easy to put together and (according to the book) freeze well.

Preheat oven to 350F

2 cups cake flour (I use KAF cuz it’s unbleached)
1 cup sugar
1 tsp salt (which I always forget to add but in this you should, since saltless they are bland)
1 tbl baking powder (I use an aluminum free baking powder)

Sift all the above ingredients together either in a bowl or on large piece of parchment/wax paper

3 egg whites
1 cup whipping cream
1/2 cup water
1 tbl vanilla extract (yes 1 tablespoon, and use the real stuff not the imitation)

Whip the the egg whites until stiff but moist. Then immediately whip the cream until soft peaks form in a separate bowl.  Fold the egg whites and cream together. Mix the water with the vanilla and then pour into the cream/egg white mixture and stir until just combined.

Fold/mix the flour mixture into the wet ingredients until just combined and you have no drifts of flour. Put into prepared cupcake cups and bake for about 10-15 minutes or until a toothpick comes out clean

Let them cool completely then frost with your favorite frosting (these have chocolate buttercream)


No Comments (yet)

Leave a Reply

Comments RSS Subscribe to the Comments RSS.
Trackback Leave a trackback from your site.
Trackback URL: http://www.28sides.com/2010/12/13/whipped-cream-vanilla-cupcakes/trackback/