Pound Cake Cupcakes

Pound Cake Cupcakes

1. Line your cupcake pan. Do not preheat your oven.
2. Using two large bowls, sift together salt and flour and then return flour mixture to sifter and sift once more.
3. In a stand mixer (or with a hand-held electric mixer), with the paddle attachment, on medium-high speed, beat softened butter and sugar until visibly lightened in color, about 3 minutes.
4. Scrape down the sides and bottom and add the eggs one at a time, beating after each. Add the vanilla and beat until incorporated.
5. Scrape sides and bottom and with the mixer on low, add half of the flour, mixing until combined.
6. Add all of the cream and then the rest of the flour. Mixing well after each.
7. Scrape sides and bottom and beat on medium-high speed for 4 minutes until batter is smooth.
8. Fill cupcake cups 2/3 of the way full and tap tray on the counter a couple of times to remove any air bubbles. This should make exactly 12 cupcakes.
9. Place into a cold oven and set to 350°F. Bake for 20-27 minutes (depending on how fast your oven heats up), until golden and a cake tester inserted into the center comes out mostly clean.

Whipped Cream

1. If making by hand, place your (preferably) metal bowl and whisk in the freezer for about 15 minutes until they are very cold. Once chilled, remove bowl and add cream, sugar, and vanilla. Go to town whisking until soft peaks form.
2. If making in a stand mixer, using the whisk attachment, beat heavy cream, sugar, and vanilla on medium-high speed until cream reaches desired consistency, about 3-5 minutes.

Assemble

1. Spoon a thin layer of whipped cream over the center of your cupcakes. Place berries over the top and then spread a generous spoonful of whipped cream over the berries.
2. Garnish with one more berry and serve.