Ingredients
- 3 cups cake flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 sticks butter, room temperature
- 2 1/3 cups sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk, room temperature
- Sweetened whipped cream, for topping
- Seasonal fruit, for topping
- Mint sprigs, for garnish
Directions
Preheat the oven to 350 degrees F.
Sift all the dry ingredients into a large bowl and set aside.
In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy
Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool.
Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 33 reviews
By dlk1969_12709401
Albuquerque, 71
on August 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very nice! It almost tasted like a sweet "cornbread" if you like. The cupcakes had a bit of a salty aftertaste, which makes it perfect for addding something sweeter, we had "sweet and sour" lime curd and whipped cream as a topping. I'm looking forward to having other different toppings on these as well, this recipe turned out several cupckes. We will definately make these again, thank you very much for sharing Ms. Cheryl, Ms. Cheryl Day :
By dauralynn
California
on April 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We made minis and never made it to the toppings. These cupcakes taste like the most delicious sugar cookies - I'm sure next time we'll get to the cream and fruit toppings and it'll be even better:
By mieco72
Nashville, TN
on April 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG .... Can I just say that these things are freakin DEE-LISH! I made these for a co-workers birthday (since she is kinda health contious and I didn't think she'd want a cake. After mixing all the ingredients together I tasted the batter and was like WOW this is pretty tasty. After I baked the first batch I tried one once it cooled and it was sooo good I just stared grinning like a kid in a candy store. The tart is good by itself but when you add the whipped cream and the berries it takes it to a whole nother level. I used strawberries and blueberries and even added a few chopped pecans. My co-workers loved them and everyone was asking for the recipe. This recipe is DEFINITELY a keeper and I will be making these again for my sister-in-laws graduation from nursing school in May. Give them a try - you wont be disappointed.
Read all 33 reviews