Name: Strawberry Teacup Cupcakes
Yield: 2
Ingredients: 3 c. cake flour -; 1 1/4 tsp. baking powder -; 1 tsp. salt -; 1 c. unsalted butter -; 2 1/4 c. sugar -; 1 tsp. pure vanilla extract -; 4 egg whites -; 1 c. milk (see Note) -; 1/2 c. strawberry fruit spread or preservatives -; 3 c. Buttercream Frosting -; 1/4-1/2 cup assorted sprinkles -; 1 c. unsalted butter -; 3 c. confectioner's sugar -; 1 to 2 tablespoons heavy cream -; 1 tbsp. pure vanilla extract -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Strawberry Teacup Cupcakes

1. 3 c. cake flour -

2. 1 1/4 tsp. baking powder -

3. 1 tsp. salt -

4. 1 c. unsalted butter -

5. 2 1/4 c. sugar -

6. 1 tsp. pure vanilla extract -

7. 4 egg whites -

8. 1 c. milk (see Note) -

9. 1/2 c. strawberry fruit spread or preservatives -

10. 3 c. Buttercream Frosting -

11. 1/4-1/2 cup assorted sprinkles -

12. 1 c. unsalted butter -

13. 3 c. confectioner's sugar -

14. 1 to 2 tablespoons heavy cream -

15. 1 tbsp. pure vanilla extract -

How to cook deliciously - Strawberry Teacup Cupcakes

1. Stage

Preheat oven to 350 degrees F. Grease 18 oven-safe teacups with cooking spray or butter, or line them with cupcake liners.

2. Stage

In a medium bowl, whisk to combine flour, baking powder, and salt.

3. Stage

In another bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add vanilla and beat for 1 minute more. Beat in egg whites, one at a time, scraping down the sides of the bowl after each addition. Beat in flour mixture and milk in three alternating additions, starting and ending with flour mixture. Scoop batter into prepared teacups until each is about three-quarters full and place on a rimmed baking sheet.

4. Stage

Bake for about 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

5. Stage

With a paring knife, cut a 1-inch cone shape out of the center of each cooled cupcake. Pinch off and discard the tip of each cone. Fill cupcakes with strawberry preserves and replace tops. Generously spread or pipe on buttercream frosting, checking to make sure the seam on top of each cupcake are covered. Top with assorted sprinkles.

6. Stage

Make the Buttercream Frosting: With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners' sugar, 1/2 cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.

7. Stage

Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.