These light fluffy cupcakes are a sweet addition for your 4th of July celebration or any Summertime get together.
Strawberry Cream Cupcakes
1 box white cake mix
1 cups water
3 large eggs whites
1/4 c. canola oil
2 tsp.vanilla extract
1 pint strawberries, sliced
1 c. heavy whipping cream
1 tsp. vanilla extract
1/4 c. plus additional Confectioners Powdered Sugar for dusting
Preheat oven to 350 F degrees.
Use paper baking cups to line your muffin pan.
Whisk together the cake mix, water, egg whites, oil, and vanilla extract, until combined.
Ladle the batter evenly into prepared muffin pan, fill cups 3/4 full.Bake for 15-20 minutes, until a toothpick inserted to the center of the cupcake comes out clean. Let the cupcakes cool on a rack for at least 10 minutes. (This can be done to this point, in the morning)
While the cupcakes are cooling, make the cream filling. Using a electric mixer with whisk attachment, beat the heavy cream, vanilla extract and powdered sugar until stiff peaks form.
Fold the sliced strawberries into the whipped cream.
Remove papers and slice the tops off each of the cupcakes and fill with the strawberry mixture. Put the cupcake top on and sift powdered sugar on tops.
I added a pick for the Fourth, but, it is not necessary. You could also garnish the plate with a few blueberries for the 4th of July theme.
Our week in Chelan is almost over....it goes to quick! Next year we are definitely in for two weeks! So much to do! Making memories with family!