Whipped Vanilla Dream Cupcakes
Moist, fluffy white whipping-cream-infused vanilla cupcakes topped with airy whipped cream frosting and sprinkled with sanding sugar.
For the Cupcakes:
- 2-1/2 cups 275 g sifted cake flour
- 1 tablespoon 15 g baking powder
- 1/2 teaspoon 5 g salt
- 1 cup 237 ml whole milk, at room temperature
- 2 large egg whites (60 g, at room temperature)
- 1 whole egg (at room temperature)
- 1/4 teaspoon 1.75 ml Pure Vanilla Extract (or 1 teaspoon –5 ml–, if you aren’t using vanilla sugar)
- 1/4 teaspoon 1.75 ml Pure Almond Extract
- 1-1/2 cups 300 g vanilla sugar (or regular sugar)
- 1 stick (115 g(8 tablespoons) unsalted butter, at room temperature)
- 1/2 cup 119 ml whipping cream or heavy cream, cold
For the Frosting:
- 3 cups 711 ml whipping cream or heavy cream, cold
- 6 tablespoons 95 g vanilla sugar (or regular sugar)
- 1 teaspoon 5 ml Pure Vanilla Extract; use 1-1/2 teaspoons (7.5 ml) if you're not using vanilla sugar
- pink sanding sugar for sprinkling (optional)
For the Cupcakes:
- Preheat the oven to 350°F and center the oven rack. Line 2 muffin/cupcake pans with your favourite standard-size cupcake liner, and put the first cupcake pan on a baking sheet. (You will place the second cupcake pan on the same sheet in the oven once the first tray is baked.)
- Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.
- In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
- With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
- Chill a clean stainless mixer bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form (don't beat until stiff). This is where a second mixer bowl comes in handy, as you can simply wash the whisk and use the stand mixer to whip the cream. If you don't have a second mixer bowl, you can use a hand mixer or even transfer the batter to another bowl, wash the bowl and whisk then whip the cream with your stand mixer. Fold whipped cream into cake batter.
- Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.
- Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
For the Frosting:
- Chill a stainless mixer bowl and whisk in the freezer for at least 5 minutes (or refrigerator for 20 minutes).
- Pour the cream into the bowl and whisk on medium-high (I used #8 on my KitchenAid mixer) until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat, or the frosting will become grainy.
- Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.
- Best used right away.
Assembly of the Whipped Vanilla Dream Cupcakes:
- Fill a medium Piping Bag fitted with pastry tip of your choice (I used a plain Large Round Tip) about 1/2 full with Vanilla Whipped Cream Frosting and pipe a generous swirl on top of the cooled cupcake. Holding the piping bag directly above the cupcakes, put pressure on the bag while guiding the frosting in a circular swirl pattern beginning on the outside and working your way up and in, about 3 times, then releasing pressure.
- Top with pink sanding sugar for a lovely, sparkly crunch!
- Lately I use vanilla sugar for almost all of my baked goods, whipped cream and cooked frostings--I keep a scraped vanilla bean with pod buried in my sugar canister at all times. Once your vanilla bean is scraped and seeds and pod are buried in your airtight sugar container, you will have vanilla sugar in about 1-2 weeks. The longer it sits, the more vanilla you will taste. I typically add pure vanilla extract to recipes as well, but usually a little less than I normally would. Vanilla Beans are a bit pricey, but I sincerely feel it makes a difference--nothing beats the authentic flavour of vanilla bean.
- For filling cupcake liners, I always use this Stainless Steel Scoop--perfectly consistent cupcakes every time.
- I always use Pure Vanilla Extract and Pure Almond Extract.
- As with any vanilla cake or cupcake recipe, feel free to get kooky and toss a handful of sprinkles into the batter for a funfetti version!
- As with Dorie's cake recipes, I went ahead and placed a baking pan under the cupcake pan while baking--I like this because the bottoms of the cupcakes don't get brown.
- Whipped Cream Frosting is best used within a few hours of whipping, and best made and enjoyed on the same day. Once on cupcakes it keeps in refrigerator overnight, if necessary.
- For sprinkling, I used Pink Sanding Sugar.
- Avoid keeping undecorated cupcakes in airtight containers, particularly vanilla, as the cupcake liners tend to pull away from the cupcake (this is so disheartening!). I usually place a piece of wax paper or parchment paper on top of them if I have to leave them out overnight.