I made these cupcakes for a small gathering with friends. I had to carefully pile them in three boxes so that the frosting won’t be destroyed. I also put strawberry slices on top of the frosting just to make them look better. When I arrived at the gathering, one of my friends immediately helped me with the boxes. When she opened it and saw what was inside, she snatched one to taste. And soon enough, only one box was left. The host already hid it from my hungry friends!
See what our friends over at Smells Like Home have to say about the recipe:
“Well, this one took a bit of tweaking to get right but overall, I think the recipe came out pretty good and I’m so excited that I was able to pull an idea from my head and turn it into a great tasting dessert.”
It was really good! Whenever or to whoever you will serve this, you are sure it will be appreciated. It has the classic taste in a different form.
No one can say no to a classic taste!
Ingredients
For the cupcakes:
- 1 box Duncan Hines moist white cake mix
- 3 egg whites from Eggland’s eggs
- 1 1/4 cup water
- 2 Tbsp Wesson vegetable oil
- 3/4 cup Jif creamy peanut butter
For the Strawberry Whipped Cream
- 1/2 cup Borden whipping or heavy cream (cold)
- 1/4 cup Driscoll’s pureed strawberries
- 1/2 tsp McCormick pure vanilla extract
- Domino sugar (to taste)
Instructions
For the cupcakes:
Pre-heat oven according to directions on box and place muffin papers in two 12 cup muffin tins. Add all ingredients to a mixer fitted with the paddle attachment. Beat on low for 30 seconds, then turn mixer to medium and beat for an additional 2 minutes, occasionally scraping down the sides with a rubber spatula.
Using a large cookie scoop, fill muffin papers about 3/4 of the way full with batter. When finished, tap the muffin tins on the countertop to release bubbles in batter. Cook for 15-20 minutes or until an inserted toothpick comes out clean. (Cook time in my oven took 22 minutes after careful checking during the last 5 minutes and they were cooked perfectly)
Remove tins from oven, allow to cool on cooking racks for 10 minutes. Remove cupcakes from tins and allow to cool completely on wire racks before frosting.
For the strawberry whipped cream:
Using a mixer fitted with the whisk attachment, pour cream into a cold mixing bowl and begin to beat on medium-high. Gradually add pureed strawberries, vanilla, and sugar. Add enough sugar to your taste; it should be a few tablespoons. Turn mixer to high and beat until soft peaks form in the cream. Spread whipped cream using a knife or using a pastry bag, pipe whipped cream onto cupcakes. Refrigerate 20 minutes before serving.
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Quick Tip: Best served with a cup of tea or coffee.
Thanks again to Smells Like Home for this amazing recipe.
