NOPE, not the regular cupcakes with whipped cream on top. Don’t be misled by the picture . This recipe calls for whipping cream to be used to make cupcake batter. I guarantee you, as compared to the traditional cupcakes, these little ones will win your heart over. As much as I love desserts and as much as I adore cakes, I tend to avoid cakes that are too heavy on butter and carry a gazillion amount of calories . All time girls’ problem, you know! But ever since I found this recipe, I have fallen in love with it. Lending the rich taste from whipping cream, this is the fluffiest, softest, richest cupcake you will ever taste without any use of butter. This recipe is so worth trying, do it and let me know what you think!
WHIPPED CREAM CUPCAKE RECIPE
TOOLS: 12 – 14 medium-sized cupcake pan and cupcake liners
- 150 gram (1 cup + 3 tbsp) all-purpose flour
- 7 gram (1.5 tsp) baking powder
- ½ tsp salt
- 2 medium-sized eggs, ~ 50 gram/egg excluding shell – room temperature
- ½ tsp vanilla extract
- 240 ml / 232 gram (1 cup) cold whipping cream – 30-40% fat
- 120 gram (1/2 cup + 1 tbsp) caster sugar – sifted
- If you are using the different grade eggs (eg. small, large, jumbo), use the weight mentioned above to make sure you have the correct amount of eggs needed.
- Baking powder cannot be substituted with baking soda
- It is best to use caster sugar which is more refined than regular granulated sugar; otherwise, the sugar may not be completely dissolved in the batter.
- The recipe is best for small cakes (cupcakes). If you want to make a bigger cake, it is better to make it in a bundt pan that has a tube in the center; which helps to prevent the cake from shrinking/ collapsing after being taken out of the oven.
A detailed recipe with all the specific notes is available on Savoury Days’ YouTube Channel (subscribe to get all the newly uploaded recipes) in both English and Vietnamese (select your preferred language by clicking CC > Setting > Language). You guys can check it out at this link or the video right below.
Preheat the oven at 165˚C (330˚F), top and bottom heat. Line cupcake moulds with paper cups.
- Sift flour, baking powder, and salt in a bowl, mix well and set aside.
- In another bowl, lightly beat 2 eggs with vanilla extract until combined.
- In a bowl, add in whipping cream, beat at high speed until stiff peaks form when lifting the beaters.
- Slowly pour the egg mixture into the cream bowl, beat at the lowest speed until combined. Then, slowly add in sugar and beat at the lowest speed until well-combined. You can also divide the egg mixture and sugar into small portions, add into the cream and beat until combined before adding more.
- Sift in 1/3 of the flour mixture into the bowl, at lowest speed, beat until just combined, then add in another 1/3 of the flour mixture. Continue until all the flour has been used up. Do not mix the flour too much because it’ll cause the baking powder to lose its leavening property, leaving the cake not being able to rise well.
- Pour the batter into the cupcake molds until it reaches ¾ of the mold.
- Bake at 165˚C (330˚F), middle rack, top and bottom heat for about 30 minutes until the top of the cupcakes turn golden brown and leave no indentation when touched.
- Remove the cupcakes from the oven and let cool. The cupcakes taste verygood even when eaten alone; otherwise you can also decorate with whipped cream and fresh fruit. Go over to my How to make whipped cream for more detailed instructions.
1. Over-whipped cream:
- The state at which the cream is beautiful and soft and billowy to becoming stiff and grainy can happen in split second.
- Reason: Cream was being whipped at speed that is too high or cream was over-whipped
- Solution: Continue with the recipe, the cupcakes won’t be at its best quality in terms of texture but will still be tasting delicious.
2. Cupcakes rise well during baking but shrink after removing from the oven.
- This recipe yields cupcakes that are extremely soft and pillow-y. Due to its high volume of liquid, it is normal that some shrinking will happen after removing from the oven. However if the shrinking is happening too much, it is possible that the cupcakes haven’t yet completely cooked; which may be the result of cakes being baked at a temperature that is too high or baking time was not enough.
- Solution: Lower the oven temperature to another 5 to 10˚C and bake for longer period of time.
3. Cupcakes taste salty or acidic. This is from too much baking powder being used. Next time, use ¼ tsp less of what the recipe calls for.
4. Cupcakes don’t rise evenly. This is caused from uneven temperature inside the oven.
5. Cupcakes have cracked surface or are too brown: Baking temperature is too high or the pan was too close to the oven’s top heat.
6. Cupcakes rise very little or not at all: Baking powder is too old, baking soda was used instead, or too much mixing during the prep stage that cause baking powder to lose its leavening property.
7. Cupcakes have random yellow or brown spots: from flour, baking powder, or sugar not being sifted properly; or from using sugar that is not fine enough.
- Recipe & Photos: Linh Trang
- Written by San Luong