Whipped Cream cupcakes
I’d heard of this – a cake with no butter or oil? Huh. I had to try it but I didn’t like the way the ingredients were laid out in the recipes that I had found. So I made up my own.
1 cup heavy whipping cream
1 cup sugar
1-1/2 teaspoons vanilla extract
1-3/4 cups cake flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
Preheat the oven to 350 degrees. Prep a cupcake pan with liners.
In a bowl whisk together the cake flour, salt and baking powder. Set aside.
In the bowl of an electric mixer beat the whipped cream until stiff peaks form – don’t go TOO FAR of you will get butter! Add the eggs one at a time until incorporated.
Add the sugar and the vanilla.
Carefully add the flour mixture until combined.
Spoon batter into the liners, filling the cups up halfway. Bake for 15-20 minutes depending on your oven. Let the cupcakes cool on a wire rack.
I like these frosted with Coffee Buttercream, and I topped them with cute little Cafe Latte chocolate pearls from Godiva.
I love the lightness of this cake and it’s easy to make when you’re out of butter!