Fancy Cream Cupcakes
These cupcakes have a tender, creamy texture with a rich, buttery flavor that isn't overly sweet. They look elegant yet come together quickly.
Ingredients
shortening
1/2 cup
sugar
1-1/2 cups
egg whites
4
vanilla extract
1 teaspoon
all-purpose flour
2 cups
baking powder
3-1/2 teaspoons
salt
1 teaspoon
milk
1 cup
heavy whipping cream
1 cup
confectioners' sugar
2 tablespoons
red food coloring (optional)
4 to 5 drops
almond extract
1/4 teaspoon
Instructions
1
Make the cake batter
In a bowl, cream the shortening and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Stir in vanilla extract. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, mixing well after each addition.
2
Bake
Fill paper or foil-lined muffin cups two-thirds full. Bake at 350°F for 15-20 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from pans to wire racks to cool completely.
3
Make the cream filling and decoration
For the filling, beat heavy cream in a chilled bowl until it begins to thicken. Gradually add confectioners' sugar and food coloring (if desired) until stiff peaks form. Stir in extracts. Cut a 1-inch cone from the center of each cupcake; set the cones aside. Fill the cavity with filling. Cut each cone in half from top to bottom; place the two halves on the filling as butterfly wings. If desired, pipe a thin line of filling between the wings for the butterfly body.
