I was thinking what kind of dessert should I prepare for blog post today. I wanted to make something special and sparkly but still dessert that everyone would enjoy.
How about Christmas tree made of mini fluffy light strawberry cupcakes topped with cream and homemade strawberry jam? Dessert perfectly dressed up for Christmas and Holiday season.
1/2 stick unsalted butter, room temperature
1/4 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon
1 1/2 cups all purpose flour
1 teaspoons baking soda
1/4 cup non fat half and half
1 tea spoon fresh strawberry jam
8 oz whipped cream
Preheat oven to 350 degrees and line 24 mini muffin cups with foil liners.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Beat in the vanilla extract and jam.
In a separate bowl whisk together the lemon zest, flour and baking soda.
With the mixer on low speed, add the flour mixture and milk, ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 14 – 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with fresh made whipped cream, decorate with extra scoop of jam here and there. Make it sweet and ultra yummy:)
This is wonderful, light cupcake recipe and winning combination. Strawberries and cream are old time favorite that can be served all year round.