Kids in the Kitchen: Poundcake Cupcakes with Berries and Whipped Cream

Poundcake Cupcakes with Berries and Whipped Cream

Ingredients

1 ½ cups Butter, room temperature

3 cups Sugar

6 Eggs

1 tablespoon Vanilla

3 cups Cake Flour

1 teaspoon Salt

½ cup Sour Cream

½ cup Heavy Cream

Strawberries

Sugar

Raspberries

1 ½ cups Heavy Cream

2 tablespoons Powdered Sugar

1 tablespoon Vanilla Extract

Directions

Preheat oven to 325 degrees.

In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla, mix well.

Add half of the flour and the salt with the mixer off, then turn the mixer on low speed to combine. Add the sour cream and heavy cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.

Line cupcake pans. Scoop the batter into the pan, about 2/3 way full. Bake for approximately 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove from the oven. Let the cupcakes cool down.

Hull and slice strawberries. Add sugar (amount depends on how sweet the strawberries are), stir around and let macerate.

Put heavy cream in mixing bowl. Add powdered sugar. Mix to whipped cream consistency.

Top cupcake with strawberries, raspberries, and whipped cream.

The Verdict

Of course the kids love baking….cracking the eggs is a favorite activity…helping to count cups of whatever….pouring the items into the mixing bowl.

Let’s not forget the payoff – licking the spatula! Although it might be a tie on who thinks that’s the best part – me or the girls!

This did make a lot of cupcakes. After 3 pans of cupcakes, I took the remainder and put it into an 8 inch round cake pan (I’m sure any shape would do), that was sprayed with cooking spray and baked that.

Although the kids loved the full dessert, I think their favorite part was the whipped cream! Overall they turned out quite well. It was not the moistest pound cake recipe, but that turned out to be good - it let it soak up more of the berry juice.