Dulce De Leche Pumpkin Cupcakes
Unfortunately, dulce de leche isn’t available in most stores, but you can make it yourself at home quite easily with a can of sweetened condensed milk. Read more
Posts from the ‘Cupcakes’ Category
Oct 12
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Oct 7
Zombie Halloween Cupcakes
A couple of weeks ago I was leisurely browsing through Bake It Pretty, in particular the Halloween decorations. When I saw the zombie hand cupcake toppers, I knew I had to order them and make a batch of Halloween cupcakes. I have never made a Halloween cupcake before; the closest I’ve came were these pumpkin cupcakes with cinnamon cream cheese frosting, but they weren’t exactly scary!
But these are! This is what I created with Martha Stewart’s awesome Halloween cupcake liners, Bake It Pretty’s zombie hand toppers and a couple of Oreo cookies. Read more
Sep 22
Dark Chocolate Bacon Cupcakes
At the end of this post, feel free to cast your vote as to whether you would try a dark chocolate bacon cupcake!
You either love it or you hate it – the dark chocolate bacon cupcake. When I first heard about this cupcake over at No One Puts Cupcake In A Corner I was instantly disgusted. I understand it’s that sweet and salty combination that you find in chocolate-covered peanuts or chocolate-covered pretzels. But bacon in a dark chocolate cupcake? I certainly don’t think so!
Months and months went by, and for some reason I kept seeing this chocolate bacon cupcake pop up at other baking blogs and even professional cupcake bakeries. Recently, a new chocolate and bacon combination (well, it was new to me, anyway) was being sold at a local festival – chocolate-covered bacon.
I wondered if I could even be paid to eat a piece of chocolate-covered bacon! But curiosity finally won over, and last week, as we had a package of bacon in the refrigerator, I decided to melt a little bit of my chocolate and dip a piece of bacon in it.
It felt like I was doing something bad, and I was even appalled that I was letting myself attempt this flavor combination. I reluctantly took that first bite, and a second, and I thought that it wasn’t as bad as I had expected. I couldn’t even have explained the taste that I was experiencing. However, the fact that I had chocolate and pig meat in my mouth at the same time overwhelmed me and I couldn’t continue eating that piece of chocolate-covered bacon!
Well, a few days went by, and I decided that I’d actually try out those dark chocolate cupcakes that apparently everyone was raving about.
I used my own favorite dark chocolate cake recipe, from Hershey’s Kitchens, and is the exact same recipe you’ll find on a tub of Hershey’s Special Dark Cocoa. The batter for this cake is thin and watery and I decided to add my crispy, chopped up bacon on top of the batter after I had poured the batter into the cupcake liners. I didn’t mix the bacon into the batter because I was worried the bacon would sink to the bottom.
The dark chocolate frosting is from Hershey’s as well, and is the same recipe that is on the back of the Hershey’s Special Dark Cocoa tub. I sprinkled leftover crispy bacon on top of each cupcake. It’s best to sprinkle the bacon on immediately after frosting each cupcake to ensure that the bacon will stick to the frosting (otherwise the frosting might set up and the bacon will just fall off).
I had to try one of these cupcakes as soon as I frosted and bacon-sprinkled the very first one. I admit, I was nervous. But it wasn’t quite as bad as I had expected. What I definitely didn’t like was that even though the bacon in the batter was crispy when I added it, it turned softer and chewy in the baked cupcake. The crispy bacon on top was a nice crunchy touch, and gave the cupcake it’s main taste of bacon.
In the end, I decided that I didn’t like these cupcakes and put the rest of them in the refrigerator. But guess what happened on the next day? I tried one straight from the refrigerator and it tasted better! My husband never got brave enough to try a dark chocolate bacon cupcake; my 4-year-old daughter only likes frosting, so she never tried one either, except a spoon of frosting; my 2-year-old son ate these cupcakes up like there was no tomorrow.
I can definitely say I would never make a dark chocolate bacon cupcake again. However, I am still interested in trying some of the other bacon cupcakes out there, like French toast and bacon cupcakes, or caramel bacon cupcakes.
Find the Milwaukee Cupcake Queen’s original dark chocolate bacon cupcake recipe at No One Puts Cupcake In A Corner.
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Aug 5
Lemon Chocolate Cupcakes
I was this close to entering July’s Iron Cupcake: Earth herb challenge, but couldn’t find the herbs I wanted – I wanted them fresh. But I decided to go ahead and try the cupcake I wanted to make, but without the herbs, just for fun. It ended up being one of my favorite cupcakes that I’ve made thus far.
And it certainly is pretty! It’s a devil’s food cupcake, frosted with lemon cream cheese frosting and decorated with a homemade candied lemon peel.
The cupcake recipe I chose is from Martha Stewart. It’s the second time I’ve used this particular recipe and I decided that I really like it enough to be my current favorite chocolate cupcake recipe. It uses sour cream in the batter, which gives the batter a beautiful-looking creamy texture. The cake itself bakes up soft and moist, but still firm.
I’ve never eaten lemon cream cheese frosting, and I am admittedly not a fan at all of cream cheese. But if it’s sweetened enough I think it tastes really nice as a frosting. I found the recipe at allrecipes.com. I ended up not having to use all of the confectioners’ sugar; I believe I only used 4 cups, rather than the full 5 cups. It is really creamy and lemony; if I ever need a lemon frosting recipe again, I’ll definitely be choosing this one.
What really put the lemon in the cake, though, was the homemade candied lemon peel. I found the recipe for this from Whole Foods Market. These turned out extremely lemony and tasted great on the cupcakes.
The main inspiration for these lemon chocolate cupcakes came from a memory of eating a Lindt lemon chocolate bar. It’s pretty crazy because I cannot find that Lindt lemon chocolate bar anymore, but I’m pretty sure that they did exist and that I did eat one!
Jul 26
Faux Hostess Cupcakes
On a recent visit to My Baking Addiction I saw a faux Hostess cupcake. Like Jamie, I keep seeing these cupcakes over and over again and have tried to keep from baking them myself. I thought that there were way too many out there already, and they looked just a little time-consuming. But Jamie’s version was the very last straw for me, they looked so absolutely irresistible!
So, at the very next opportunity I had, I made my own version.
I used Martha Stewart’s devil’s food cupcake recipe for the cake. I really like this particular recipe. It makes a beautiful smooth batter and a very nice firm, yet moist and tender, chocolately cake. I divided the original recipe in half and ended up with 17 cupcakes!
For the cream filling, I used Annie’s Eat’s marshmallow filling recipe that she used in her faux Hostess cupcakes. I chose this because I didn’t want to take the time to make the 7-minute frosting that I have mainly seen used for filling in these cupcakes (next time I will use it though). I have to agree with Annie that the filling isn’t as light as in the commercial version, but it is definitely suitable, and yummy, to use in these cupcakes. As per Annie’s recipe, I also used the filling to pipe the swirls on top of the cupcakes (with added cream).
For the chocolate glaze I also used the same one that Annie used in her faux Hostess cupcakes. I used the full recipe and ended up with exactly enough glaze to double-dip all of the 17 cupcakes.
They are reminiscent of the real Hostess cupcakes, but no, they are definitely not an exact replica! However, they are extremely delicious! I preferred the taste of these the day after baking. I stored them in the refrigerator and also preferred them at room temperature.
They are a little time-consuming, but they are oh so worth it!
Jul 20
Butterfly Cupcakes
My daughter’s fourth birthday was yesterday and I decided to try my hand at making the butterfly cupcakes from the book Hello, Cupcake. But I got my inspiration from Annie’s Eats’ rainbow butterfly cupcakes, which are absolutely stunningly gorgeous.
My daughter’s favorite color is green, so she insisted on green butterflies. I made the butterflies the day before her birthday and stored them in the refrigerator overnight.
I did have problems making these butterflies! I actually am quite disappointed that they didn’t turn as beautiful as the orange butterflies in the book, or Annie’s rainbow butterflies. The problem I had was with the candy chocolates. While the dark chocolate was easy to work with, I had problems with the green chocolate – I don’t know why, but it just wouldn’t get liquidy enough to easily fill in the dark chocolate outline and I didn’t want to burn it by heating it more and more. It stayed really thick and wasn’t very easy to swirl the dark chocolate into, so the butterfly wings didn’t end up very smooth-looking with all those green peaks. And for some reason, the dark chocolate outline ended up developing light-colored streaks in it after it dried.
I have worked with candy chocolate coatings before and didn’t have problems with melting the chocolate. The only difference was that previously I used chocolate from Make n’ Mold. For these butterflies, I used Clasen.
Despite the troubles, my daughter (and son!) had no problems ripping into these cupcakes at the birthday party!
Making the butterflies was a little bit more difficult and time-consuming than I thought they would be, although maybe that’s just because of my problems with the chocolate. I would like to try making them again, as the effect of all the butterflies together looks pretty neat, but perhaps try a different chocolate coating, just to see if it makes a difference.
Has anyone else made the Hello, Cupcake butterflies? What was your experience like?
Jul 8
Peanut Butter Cupcakes And Nutella Cupcakes
This is going to be a 2-in-1 cupcake post! I was going to post a recipe for mixed berry tea, but quite a few people have expressed interest in both of these cupcakes, so I decided I’d go ahead and post the recipes for them instead.
The first cupcakes I’d like to absolutely rave about are these peanut butter cupcakes with chocolate glaze from I Heart Cuppycakes.
These are amazing! I’ve been reluctant to make peanut butter cupcakes because I thought that the peanut butter might make the cake heavy or dense. But these cupcakes are so incredibly moist and soft and so full of rich peanut butter flavor! I was blown away, this is one awesome cupcake!
This will definitely not be the last time I make these. If you love peanut butter and chocolate, I highly recommend you bake a batch of these right now! And make sure you have a tall glass of milk to go with them!
Now for the second cupcake. The peanut butter cupcakes got me thinking about Nutella cupcakes. Nutella can often be substituted for peanut butter in recipes, so I decided to give it a go with these cupcakes. I used the same amount of Nutella, but I did decrease the sugar by about 1/4 cup because Nutella is much sweeter than peanut butter. I did everything else the same as for the peanut butter cupcakes.
What I found was that the Nutella cupcakes sank slightly in the middle when they were done baking. They seemed to rise higher as well, so next time I wouldn’t use a full 1/4 cup of batter in each liner; my Nutella cupcakes overflowed a little bit!
But, the cake did taste of Nutella and still came out very moist and soft.
I wasn’t sure of the type of frosting to use on Nutella cupcakes. I didn’t really want to use more Nutella in case it ended up being a bit too much. A friend suggested marshmallow frosting, which sounded like a winning combination! I guess sort of like a fluffernutter cupcake, only with Nutella instead of peanut butter!
To finish off the Nutella cupcake, I spooned a dollop (or about a teaspoon) of fresh Nutella into the middle of the top of the cupcake and frosted them with marshmallowy Swiss meringue from the queen of Swiss meringues at How To Eat A Cupcake. This frosting is definitely a keeper, it was fantastic!
The Nutella cupcake is quite sweet, but a flavor combination I haven’t yet experienced. Next time I probably wouldn’t use so much frosting on each cupcake, but instead just spread a light layer on top.
What kind of frosting would you like on a Nutella cupcake, just out of curiosity?
Jul 6
Independence Day Cupcakes
We had a fun Independence Day weekend; not only was it Independence Day, it was also my son’s second birthday and our friend’s baby’s first birthday party. Unfortunately, the entire morning, noon and night of July 4th was rained out. It literally rained constantly the entire day! There were some brave people who ventured out to light fireworks until midnight or so that night, so we got to see a few.
July 5th was our big day, however. I made cupcakes to celebrate my son’s second birthday and also Independence Day (although a day late).
Just plain old vanilla-on-vanilla. He had quite a time blowing out the two little candles and was actually upset when they were both blown out! He had such a big day that he stayed home with daddy and slept while my daughter and I went to our friend’s baby’s first birthday party. We had a great time there as well and had lots of yummy food and cupcakes and ice cream for dessert!
I hope everyone else had a safe and fun (and non-rainy!) holiday weekend! :)
Jun 20
Matcha Strawberry Cupcakes
This is my third and final entry into Iron Cupcake: Earth this month. This is also my favorite entry, matcha strawberry cupcakes.
I loved this cupcake! It is one of the best I’ve made in ages. The cake is a basic vanilla cake, borrowed from Billy’s Bakery, flavored with matcha, or green tea, powder. Inside the cupcake is a filling of strawberry preserves, for a big strawberry taste. Swirled on top is fresh strawberry Swiss meringue buttercream, which is really lovely. It also does actually taste like strawberries, unlike my first strawberry cupcake entry, which used heaps of strawberry puree but did not taste like strawberry.
This cupcake, however, did taste like strawberries and matcha. With one bite you will first taste the strawberry. After that bite is swallowed, the flavor of the matcha hits. I really really love this cupcake, but I think I’ve already said that!
I used Billy’s vanilla cupcake recipe because this is my favorite vanilla cupcake recipe. They always come out moist and soft and were perfect for the addition of matcha – I just added the powder to the dry ingredients.
The buttercream comes from Martha Stewart. It takes a lot of mixing to make this particular buttercream, so a stand mixer is a necessity. The buttercream came out perfectly and the softness of it matched well with the moist cake.
I divided both of these recipes in half, which is why some of the ingredient amounts in the recipe may look a bit funny.
Our June ETSY PRIZE-PACK is from artists:
- A sweet cupcake ID bracelet by INSANEJELLYFISH
- A groovy linocut piece from BLOCKHEAD PRESS
- A sweet surprise from Sweet Cuppin’ Cakes Cupcakery
- PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice – sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson; JESSIE STEELE APRONS ; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.
Here are the recipes I used to make these cupcakes…
Matcha Cupcakes
Adapted from Billy’s Bakery & Martha Stewart
Makes 12 cupcakesIngredients
3/4 cup + 2 tablespoons cake flour, not self-rising
1/2 cup + 2 tablespoons all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon fresh matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
Strawberry jam or preservesMethod
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder; mix on low speed until combined. Add butter, mixing until the cubes of butter are peanut-sized or a little smaller.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled completely, using the cone method, fill cupcakes with strawberry jam or preserves.
Strawberry Buttercream
Adapted from Martha Stewart
Makes about 2 1/2 cupsIngredients
2 large egg whites
1/2 cup + 2 tablespoons sugar
1 1/2 sticks unsalted butter, softened, cut into small pieces
3/4 cup fresh strawberries, pureedMethod
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition.
Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. Bring to room temperature, and beat on low speed until smooth before using.
Because of the egg whites and jam in these cupcakes, it is best to store them in the refrigerator. Let them return to room temperature again before enjoying.
Jun 15
Chocolate Raspberry Cupcakes
This is my first ever second entry into Iron Cupcake Earth! How could a person only make one summer berry-themed cupcake? For my second entry, I made a chocolate raspberry cupcake.
It is a chocolate cake made with raspberry jam, filled with raspberry whipped cream and frosted with chocolate ganache.
I’m not so sure about that purple liner, but that’s what I decided to use for these cupcakes!
I based the recipe on Nigella Lawson’s chocolate cherry cupcakes. I’ve always loved those cupcakes, and thought that I could easily substitute raspberry jam for the cherry jam in this recipe. I personally don’t think the raspberry taste was quite as noticeable as the cherry taste in the original recipe, but they’re still quite nice.
They’re quite sweet as well, so if you decide to make these, you may want to cut back a little on the amount of sugar, because the jam will have plenty of sugary goodness to make up for it.
Our June ETSY PRIZE-PACK is from artists:
- A sweet cupcake ID bracelet by INSANEJELLYFISH
- A groovy linocut piece from BLOCKHEAD PRESS
- A sweet surprise from Sweet Cuppin’ Cakes Cupcakery
- PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice – sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson; JESSIE STEELE APRONS ; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.
Here are the recipes I used to make these cupcakes.
Chocolate Raspberry Cupcakes
Adapted from Nigella Lawson
Makes 12 cupcakesIngredients
125g soft unsalted butter
100g dark chocolate, broken into pieces
300g raspberry jam, seedless if desired
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flourMethod
Preheat the oven to 180ºC/gas mark 4.Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the raspberry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
Cool cupcakes completely. Fill cupcakes with raspberry whipped cream using the cone method.
Raspberry Whipped Cream
Adapted from Joy of Baking
Makes about 1 cupIngredients
1/2 cup ultra-pasteurized heavy whipping cream
1/4 teaspoon pure vanilla extract
1/2 tablespoon granulated white sugar
1/4 cup lightly sweetened raspberry puree, strained if desiredMethod
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form. Add the sweetened raspberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.If you have any leftover, use it as a topping for a cup of hot cocoa or mocha!
Ganache Frosting
Adapted from Nigella Lawson
Makes enough to lightly frost 12 cupcakesIngredients
100g dark chocolate
100ml double cream
12 fresh raspberries, optionalMethod
Break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a raspberry in the centre of each.
Jun 13
Strawberry Pie Cupcakes
After two months of being MIA from Iron Cupcake: Earth I’m glad to get back on schedule. When I saw this month’s ingredient, summer berries, I knew I had to come up with something.
This is my first entry this month, the strawberry pie cupcake.
A graham cracker base was baked into the bottom of the cupcake liners, then they were filled with strawberry cake. Once they were done baking, a teaspoon or so of strawberry syrup was drizzled on top of the cake, then they were frosted with strawberry whipped cream. On the very top is a sprinkling of graham cracker crumbs and another teaspoon or so of strawberry syrup, along with a sliced strawberry.
Now, sure it might look great, but I’m totally puzzled. Despite all the strawberries in these cupcakes, they do not taste like strawberries! What did I do wrong? The only thing I can think of describe the taste is just that they taste sweet. Any suggestions?
Our June ETSY PRIZE-PACK is from artists:
- A sweet cupcake ID bracelet by INSANEJELLYFISH
- A groovy linocut piece from BLOCKHEAD PRESS
- A sweet surprise from Sweet Cuppin’ Cakes Cupcakery
- PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS; HELLO CUPCAKE by Karen Tack and Alan Richardson; JESSIE STEELE APRONS ; TASTE OF HOME books; a t-shirt from UPWITHCUPCAKES.COM. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.
Here are the recipes I used to make these cupcakes…
Strawberry Cupcakes
Adapted from Sprinkles, Trophy Cupcakes & Martha Stewart
Makes 12 cupcakesIngredients
4 whole graham crackers, finely crushed
2 1/2 tablespoons unsalted butter, melted
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperatureMethod
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners; set aside.Stir crushed graham crackers and melted butter together in a bowl until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter – keep reading for instructions for cake batter.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 20-22 minutes. Remove the cupcakes from the oven, poke several holes on top of each cupcake with a toothpick and pour 1-2 teaspoons of strawberry syrup (recipe below) on top of each cupcake. Let cool cupcakes cool for 10 minutes, remove from tin and then cool completely before frosting.
Strawberry Syrup
Adapted from Taste of Home
Makes about 1 3/4 cupsIngredients
1/2 cup sugar
1/2 cup water
3/4 cup mashed unsweetened strawberriesMethod
In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.I took the mashed strawberries out of the syrup (set aside) and just used 1-2 teaspoons of the syrup to pour on top of the cupcakes after baking (I poked holes in the cupcakes first with a toothpick first so it could soak in better). With the rest of the syrup, I put it back on the stove and stirred in 2 teaspoons of cornstarch so it would be thicker to pour on the very top of the cupcakes. I returned the syrup to a boil, for one minute, then let it cool off completely before topping the cupcakes with it.
You will definitely have leftovers – use it on pancakes or waffles intead of maple syrup! Put the mashed strawberries that you took out earlier back into the syrup, if desired.
Strawberry Whipped Cream
Adapted from Joy of Baking
Makes about 2 cupsIngredients
1 cup ultra-pasteurized heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1/2 cup lightly sweetened strawberry pureeMethod
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat only until soft peaks form. Add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.If you have any leftover, use it as a topping for a cup of hot cocoa or mocha!
