Our garden needs to be planted, my flower beds need mulched, the lawn needs a manicure, and there is still a lot of work to do on the Pink Paradise, but because we had cooler than normal temperatures this weekend, none of that has been done. Instead, I opted to stay warm and exert my creativity in the kitchen. If you like combination of vanilla and strawberries than I predict you will like this recipe.
Double Vanilla Cupcakes with Strawberry Cream Topping
1/2 c. olive oil
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 package of vanilla pudding
3/4 c. sour milk
1 1/4 c. sifted flour
1 1/2 tsp. vanilla extract
Line 18 cupcake cups with cupcake tin paper liners.
Preheat oven to 325 degrees.
In a large bowl, add eggs, oil, and sugar; mix thoroughly with electric mixer. Mix in baking powder, baking soda, salt, and vanilla pudding. Sift in flour, add sour milk, and vanilla. Beat until batter is smooth and creamy.
Ladle cupcake batter into prepared cupcake tins (about 2/3 full) and tap pans on counter to settle batter (you’ll see in the picture below I didn’t do this and it resulted in air pockets). Bake for 15-17 minutes, or until toothpick comes clean when inserted into the center of cupcakes. Cool in tins before moving to cooling racks.
Strawberry Cream Topping
1 1/2 c. heavy cream
4 tbsp. strawberry gelatin (powder)
1 tsp. vanilla extract
In a large chilled bowl, add ingredients and beat with electric mixer until cream thickens into whipped cream. Place whipped cream in pastry bag and top each cupcake.
These cupcakes are moist and sweet. Their flavor reminds me of a homemade sugar cookie recipe I make, and the light creamy strawberry topping compliments them perfectly.
How was the weather this weekend in your neck of the woods?
Other strawberry related recipes: