Description of this recipe:
These delightful cupcakes combine the classic comfort of vanilla with the fresh, summery flavors of strawberry and whipped cream. Light, airy, and perfectly balanced, they’re ideal for any occasion, from a casual afternoon tea to a festive celebration. Each bite offers a harmonious blend of sweet vanilla cake and creamy, fruity topping.
Why you will love this recipe:
You’ll adore this recipe because it’s surprisingly simple to make, yet delivers a bakery-quality result. The combination of homemade vanilla cupcakes and a light strawberry-infused Chantilly cream creates an irresistible treat. The fresh strawberries add a touch of elegance and a burst of juicy flavor. Plus, they’re utterly adorable and guaranteed to impress your friends and family. These cupcakes are perfect for using up seasonal strawberries and offer a refreshing alternative to heavier desserts. They’re customizable, too – feel free to experiment with different fruits or extracts to create your own unique variation. You can even make the cupcakes ahead of time and assemble them just before serving, making them perfect for parties. The recipe is also easily adaptable for gluten-free diets by using a gluten-free flour blend. The light, airy texture of the Chantilly cream perfectly complements the soft, moist cupcakes, creating a symphony of flavors and textures that will leave you craving more. The simplicity of the recipe also makes it a great baking project to do with kids, introducing them to the joy of creating delicious treats from scratch. Each element of the recipe—the moist vanilla cupcake, the airy Chantilly cream, and the fresh strawberry—is carefully balanced to create a truly unforgettable dessert experience.
Ingredients:
For the cupcakes:
- 120g (1/2 cup) unsalted butter, softened
- 120g (1/2 cup + 1 tablespoon) granulated sugar
- 2 large eggs
- 150g (1 1/4 cups) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 100ml (1/3 cup + 1 tablespoon) milk
For the topping:
- 200ml (3/4 cup + 1 tablespoon) heavy cream, very cold
- 2 tablespoons powdered sugar
- Fresh strawberries, for garnish
Preparation:
Step 1: Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners. This ensures that the cupcakes bake evenly and are easy to remove from the tin. The paper liners also add a professional touch to the finished product.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cupcake. Use an electric mixer for best results, and beat for at least 3-5 minutes until the mixture is pale and airy. Scrape down the sides of the bowl occasionally to ensure even mixing.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the flavor of the cupcakes and adds a warm, inviting aroma.
Step 4: In a separate bowl, whisk together the flour and baking powder. This ensures that the baking powder is evenly distributed throughout the flour, which is essential for a consistent rise.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in tough cupcakes. The batter should be smooth but not overly liquid.
Step 6: Fill the prepared muffin liners about 2/3 full with batter. This prevents the cupcakes from overflowing during baking. Use an ice cream scoop or a spoon to evenly distribute the batter among the liners.
Step 7: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on the cupcakes during the last few minutes of baking to prevent them from burning.
Step 8: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking to the tin and allows them to cool evenly.
Step 9: While the cupcakes are cooling, prepare the Chantilly cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. The bowl and beaters should be chilled to help the cream whip up quickly and easily.
Step 10: Once the cupcakes are completely cool, frost them with the Chantilly cream using a piping bag or a spoon. A piping bag allows for a more precise and professional-looking finish, but a spoon works just as well for a more rustic look.
Step 11: Garnish each cupcake with a fresh strawberry. This adds a pop of color and a burst of fresh flavor. You can slice the strawberries or leave them whole, depending on your preference.
COOKING Rating: Easy
Serving Suggestions: Serve these cupcakes as a delightful dessert for afternoon tea, birthday parties, or any special occasion. They pair perfectly with a cup of coffee, tea, or a glass of sparkling wine. For a more elaborate presentation, arrange the cupcakes on a tiered cake stand.
Tips:
- Make sure the butter is softened to room temperature for the best results.
- Don’t overmix the batter, or the cupcakes will be tough.
- Use very cold heavy cream for the Chantilly cream to ensure it whips up properly.
- Store the cupcakes in an airtight container in the refrigerator for up to 2 days.
- For an extra burst of strawberry flavor, macerate the strawberries in a little sugar before using them as a garnish.
- To prevent the cupcakes from drying out, store them in an airtight container.
- If you don’t have a piping bag, you can use a Ziploc bag with the corner snipped off to frost the cupcakes.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Nutritional Information: (per cupcake, approximate) Calories: 250 Protein: 3g Sodium: 100mg
Conclusion: These Cupcakes Vanille & Chantilly à la Fraise are a delightful treat that’s perfect for any occasion. With their light, airy texture, creamy topping, and fresh strawberry garnish, they’re sure to be a hit with everyone. The combination of vanilla and strawberry is a classic pairing that never fails to please, and the simple recipe makes them easy to whip up any time you’re craving something sweet. Whether you’re a seasoned baker or a beginner, you’ll love how easy and rewarding it is to create these beautiful and delicious cupcakes. The fresh strawberries add a touch of elegance and a burst of juicy flavor, making them the perfect dessert for summer gatherings or special occasions. The cupcakes are moist and tender, and the Chantilly cream is light and airy, creating a harmonious balance of flavors and textures.
Questions and Answers about this recipe:
Q1: Can I use frozen strawberries instead of fresh? A: While fresh strawberries are ideal for the garnish, you can use frozen strawberries if fresh ones are not available. Thaw them completely and pat them dry before using them on top of the Chantilly cream. Keep in mind that frozen strawberries may release more liquid and could make the cream slightly soggy if they are not properly dried.
Q2: Can I make the cupcakes ahead of time? A: Yes, you can make the cupcakes a day or two ahead of time. Store them in an airtight container at room temperature. Wait to frost them with the Chantilly cream until just before serving, as the cream is best when freshly whipped.
Q3: Can I use a different type of extract instead of vanilla? A: Absolutely! Feel free to experiment with other extracts such as almond, lemon, or orange. These flavors can complement the strawberry Chantilly cream beautifully and add a unique twist to the cupcakes.
Q4: How do I prevent the Chantilly cream from becoming too runny? A: To ensure that the Chantilly cream holds its shape, make sure the heavy cream, bowl, and beaters are all thoroughly chilled before whipping. Also, avoid overwhipping the cream, as this can cause it to separate and become grainy. If you’re worried about the cream becoming too runny, you can add a stabilizer such as cream of tartar or gelatin.
Q5: Can I make these cupcakes gluten-free? A: Yes, you can easily make these cupcakes gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that is designed for baking and contains xanthan gum, which helps to bind the ingredients together and create a similar texture to traditional cupcakes.
