Vanilla Cupcake with Strawberry Whipped Topping
healthierhomemade.co
January 20, 2025
super easy
Vanilla Cupcake with Strawberry Whipped Topping
Servings: 36
Ingredients
Vanilla Cupcake Base
- 1 1/4 cup Einkorn flour
- 1 tsp Baking powder
- 1/2 tsp Pink himalayan salt
- 2 Egg (room temperature)
- 3/4 3/4 Evaporated sugar
- 1/2 cup Butter (room temperature (softened))
- 1/4 cup Olive oil
- 1/4 cup Whole milk
- 1 tbsp Vanilla bean paste
Strawberry Whipped Cream Frosting
- 1 pint Heavy whipping cream
- 1 1/4 oz Freeze dried strawberries
- 1/3 cup Organic cane sugar
- 1 tsp Vanilla paste
Instructions
Cupcake Base
- Line 36 mini cupcake tins with liners
- Preheat oven to 350 f
- In a bowl, mix the flour, salt and baking powder
- In another bowl combine the eggs, sugar, butter, olive oil, milk and vanilla bean paste.
- Half at a time pour the dry ingredients into the wet ingredients and mix through about 2 minutes.
- Scoop into each cupcake hole until 3/4 full.
- Bake for 12-14 minutes. Start checking and keep a close eye because they will get overcooked pretty quick since they are small.
- Remove and bring to room temperature before you ice them.
Strawberry frosting
- Smash up the strawberries in a bag until they are powder like.
- Place the mixing bowl you are going to use in the freezer (preferably metal) for at least 10 minutes. Place the mixing bowl you are going to use in the freezer (preferably metal) for at least 10 minutes.
- Make sure the whipping cream in cold.
- Remove the bowl from the freezer and add the whipping cream. Start to whish on low and pour in the sugar.
- Pour in the vanilla and finally the strawberries.
- Beat until stiff peaks form.
- Place in a zip loc bag and cut the corner off. Pipe onto the cupcakes.
- Be sure to place in the refrigerator until you are ready to eat.
Notes
Storage
- Make cupcakes and do not ice. Once cooled, place in ziploc bag and freeze for up to 2 months until needed. Leave on counter overnight to thaw before needed. Then ice.
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