Recipe courtesy of Cheryl Day

Scooped Out Cupcake Tarts

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 30 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. Sift all the dry ingredients into a large bowl and set aside.
  3. In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy
  4. 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.
  5. 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.
  6. 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.
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