Pound Cake Cupcakes
User Reviews
5
Pound Cake Cupcakes
Description
This recipe develops a traditional pound cake batter adapted for cupcakes by combining sifted cake flour and salt with creamed butter and superfine sugar. Eggs and vanilla extract are incorporated before alternating the addition of heavy cream and flour to build a smooth, thick batter. The mixture is beaten to develop a fine crumb.
The batter is portioned into cupcake liners and baked starting in a cold oven heated to 350°F; this method helps the cupcakes rise evenly with minimal doming or cracking. Baking takes about 20 to 27 minutes until a toothpick inserted comes out clean.
After cooling, the cupcakes can be topped with homemade whipped cream sweetened with sugar and vanilla, along with fresh berries for a bright contrast to the rich cake. The cupcakes will keep fresh refrigerated up to 24 hours when assembled, or 2 to 3 days unadorned at room temperature, though the tops may become fragile.
Ingredients
Pound Cake Cupcakes
- 1 cup cake flour 100g, sifted
- 1/4 teaspoon salt
- 1/3 cup butter room temperature, unsalted
- 1 cup superfine sugar 200g
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
Whipped Cream
- 1 1/2 cups heavy cream
- 1 tablespoon granulated sugar 1 1/2 teaspoons
- 1/2 teaspoon vanilla optional
Toppings
- 1 1/2 cups berries of your choice
Instructions
Pound Cake Cupcakes
- Line your cupcake pan. Do not preheat your oven.
- Using two large bowls, sift together salt and flour and then return flour mixture to sifter and sift once more.
- 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.
- Scrape down the sides and bottom and add the eggs one at a time, beating after each. Add the vanilla and beat until incorporated.
- Scrape sides and bottom and with the mixer on low, add half of the flour, mixing until combined.
- Add all of the cream and then the rest of the flour. Mixing well after each.
- Scrape sides and bottom and beat on medium-high speed for 4 minutes until batter is smooth.
- 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.
- 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
- 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.
- 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
- 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.
- Garnish with one more berry and serve.
Notes
- Superfine sugar is finer than granulated, distinguish it from powdered sugar; it can be made by blending granulated sugar briefly.
- Assembled cupcakes with whipped cream and berries should be refrigerated and eaten within 24 hours.
- Plain cupcakes store well for 2 to 3 days at room temperature but may develop fragile tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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