A few weekends again, I met my friend for brunch downtown. I love all things pancakes and waffles, so when I saw the waffle bar I couldn’t resist (after I got my egg white omelette). The woman asked if I wanted Nutella whipped cream, regular whipped cream or a balsamic whipped cream on my waffle. I had to ask her, “Wait, what kind of whipped cream? You said balsamic?!” I decided to try it because after-all they wouldn’t have it out at this nice brunch spot if it wasn’t good.
I sat down, swiped my fork in the whipped cream to taste, and BABYYYYYYYY! I looked to the heavens and thanked the food gods for allowing me to taste something so divinely delicious. The dichotomous flavors of that whipped cream stayed with me, so I decided to give it a trial run on my strawberry cupcakes, and BABYYYYYYYY <fans self>.
I ran across a strawberry cupcake recipe and I immediately fell in love. Instead using chunks of fresh strawberries, I decided I wanted to blend them into the batter for a more even cake.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup raw sugar
- 2 eggs
- 1 egg white
- 2 teaspoons pure vanilla extract
- 1/4 cup almond milk
- 1 cup blended strawberries
Balsamic Whipped Cream
- 2 cups organic heavy cream
- 1/2 cup powdered sugar or more, your preference
- 2 tablespoons good quality balsamic vinegar add 1 Tablespoon if you wanted a stronger flavor
Preheat oven to 350°F. Place muffin liners in tray and set tray aside.
In a mixer bowl, whisk flour, baking powder and salt, set aside.
Take your strawberries and blend them until smooth and put to the side.
In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Slowly add your raw sugar and beat until combined. Reduce the mixer to low and add the egg, egg whites, and your vanilla extract. Add your blended strawberries.
With the mixer on low, slowly add the flour mixture, mixing until just combined. Add the almond milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the blended strawberries.
Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing.
Whipped cream Instructions:
Combine cream, sugar and vinegar in a stand mixer. Beat on medium speed for about five minutes, until soft peaks form. Place in freezer until ready to serve. This was enough for 18 cupcakes.
If you make this, be sure to let me know by tagging me on Instagram to your photo using #simpleandhomemeade. I’d love to see how yours turn out.
Simple & Homemade