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Strawberries and Cream Cupcakes Recipe

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This recipe for Strawberries and Cream Cupcakes, by , is from Wedding Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Oldham

Category:
Category:

Ingredients:  
Ingredients:  
1 (16.25 ounces) Box White Cake Mix
1 1/4 Cups Water
3 Large Egg Whites
3 Tablespoons Unsalted Butter (Melted)
1 Teaspoon Almond Extract
3 Teaspoons Vanilla Extract
1 Pint Strawberries (Sliced)
1 Cup Heavy Whipping Cream
1/4 Cup (plus additional for dusting) Powdered Sugar

Directions:
Directions:
Preheat oven to 350 degrees. Place paper baking cups into muffin pan. Set aside. In a large bowl, whisk together cake mix, water, egg whites, butter, almond extract, until well combined. Spoon batter evenly into prepared muffin pan, filling each cup 3/4 of the way full. Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool on a cooling rack for 10 minutes. While cupcakes cool, make the cream filling. With a mixer, whisk the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Fold the sliced strawberries into whipped cream. Slice the tops off each cupcake and fill with whipped cream mixture. Place cupcake top back on and sprinkle the tops with powdered sugar. Serve immediately.

Number Of Servings:
Number Of Servings:
approximately 22 cupcakes
Preparation Time:
Preparation Time:
25-27 minutes

 

 

 

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