Strawberry Cupcakes with Whipped Cream Frosting
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Reviews
After reading a prior negative review of this recipe (specifically the frosting), and being a volunteer Field Editor for Taste of Home, I decided to make this recipe as written to see if the author of the negative review had a point. Perhaps there was a typo, or a transposed quantity between two ingredients. I made the sponge portion of the recipe with no changes, and it turned out quite delightful. I used strawberry jam (not fresh fruit). The flavor is light and delicious. Now for the frosting. Whipped cream frosting is not the same as buttercream frosting. I start with fresh, cold heavy whipping cream and ultra-clean beaters and bowl. I made the recipe, again, exactly as written, beating to stiff peak stage. The frosting is ultra-light and fluffy. Upon tasting, I increased the confectioner's sugar for a total of 1/2 cup, and added 4 drops of red food color for the slightly pink color. The frosting was soft enough to dollop onto the cupcakes so it only took a moment to get all 18 topped with pink clouds of delicious whipped cream. I highly recommend this whipped cream frosting recipe, and believe it would be fine for a fruit trifle, as well. There is a small amount left over, enough to top two ice cream sundaes.
Worst frosting recipe ever .. the ratio of the heavy whipping cream to the confectioners sugar has to be wrong because it came out like soup