For the Cupcakes- 3 cups all purpose flour sifted, 2 cups granulated sugar, 3 tsp. baking
powder, 1/2 tsp salt, 6 large eggs, 2 cups butter, softened, 1/2 cup milk, 2 tsp. vanilla
extract, 24 whole strawberries.......for the Whipped Cream Frosting- 8 oz. cream cheese, 1/2
cup granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. almond extract, 2 cups heavy
Cream.........Method- preheat oven to 350 degrees, line 24 cupcakes tins with paper liners.
Mix sifted flour, sugar, baking powder and salt in a large bowl. Beat butter in mixer bowl
until light and fluffy, add eggs one at a time until well combined, add milk and vanilla.
Gradually add the dry ingredients, mix batter until light and fluffy. You must end up with a
thick batter. Fill cupcakes holder 3/4 full. Bake for about 20 minutes. Cool completely in
cake pans. Hollow out some of the center of the cupcakes with a sharp pointed knife. Cut the
tops off the strawberries and insert into hollow area.
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