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.

It turned out GREAT. Soft, with just the perfect crumb. Topped with coffee buttercream frosting…this may be my new favorite cupcake. Shh. Don’t tell the others

ingredients:
1 cup heavy whipping cream
2 eggs
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!