Ingredients

The following ingredients have 7 Servings
  • 2 large eggs
  • 1 1/4 cup white granulate sugar
  • 1 1/4 cup all-purpose flour
  • 3 tablespoons butter
  • 1 1/4 teaspoon baking powder
  • 1/3 cup low-fat milk
  • 2 1/4 cups heavy cream
  • 8 strawberries (cut into quarters)
  • sugar sprinkles (for topping (optional)

Instruction

  • Preheat oven to 350ºF.
  • Brush the cupcake molds with oil or butter.
  • Mix flour and baking powder in a bowl.
  • In a bowl, add eggs and using an electric mixer on high speed, mix for 4 minutes. The eggs should be thick and light in color.
  • Slowly add the sugar while running the mixer on medium speed. Do this until all the sugar has been mix and beat for a total of 5 minutes.
  • Put the milk and butter in a small pan on low heat, and turn off as soon as the butter has melted and transfer to a bowl to let it cool.
  • Meanwhile, slowly add flour to the egg mixture and beat with an electric mixer on medium speed for about 3 minutes.
  • Add melted butter and milk and mix for a minute.
  • Pour batter into cupcake pan.
  • Bake for 18-23 minutes until cooked through. Test with a toothpick by inserting it at the center of a cupcake. If it comes out clean, the cupcakes are ready.
  • Let the cupcakes cool to room temperature.
  • In a mixing bowl, add heavy cream and beat on high speed until thick. The cream should be thick enough to stand on top of the cupcakes.
  • Decorate each cupcake with cream and top with a strawberry and some sugar sprinkles.