Little Cakes with Fruit and Whipped Cream
Ingredients List
- 2 2/3 cups - cake flour
- 1 tablespoon - baking powder
- 3/4 teaspoon - salt
- 1 2/3 cups - Domino® Granulated Sugar
- 3/4 cup - butter or margarine, softened
- 3 - eggs
- 1 1/2 teaspoon - vanilla
- 1 cup - milk
- Sweetened whipped cream (recipe follows)
- 2 pints - fresh, sliced strawberries, blueberries or raspberries
Instructions
Preheat oven to 375°F. Line 24 muffin cups with paper baking cups.
In small bowl, stir together flour and baking powder and salt. In large mixing bowl, beat sugar and butter at high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and milk alternately, beginning and ending with flour, mixing on low speed.
Fill muffin cups 2/3 full. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
Remove paper liners from cupcakes. Split cupcakes in half horizontally. Top bottom half with sweetened whipped cream and fruit. Replace top half and repeat.
Sweetened Whipped Cream: Beat 1 cup heavy cream at high speed until soft peaks form. Continue beating, while gradually adding 2 tablespoons Domino® Granulated Sugar, until stiff peaks form. Serve immediately, or refrigerate for up to 2 hours.